Boudin Balls - Spicy sausage, rice, deep-fried
Embark on a culinary journey to the heart of Cajun country with this authentic boudin sausage recipe, brought to you straight from the Munchies studio. This delicious and hearty dish is a staple in Louisiana's rich food culture, combining succulent pork, flavorful vegetables, and savory rice in a tender casing. Perfect for a family meal or a special occasion, this boudin sausage will transport your taste buds to the vibrant streets of New Orleans.
Ingredients:
- 3-4 lb Boston butt (pork shoulder)
- Fresh ground black pepper
- Kosher salt
- 2 onions, roughly chopped
- 2 bell peppers, roughly chopped
- 4 ribs celery, roughly chopped
- 90 cloves garlic, minced
- 2 cups beer (any pale lager)
- Water, as needed
- 2 cups chicken livers (or pork liver if available)
- 3 cups long-grain rice
- Sausage casings
Prep Time: 30 minutes
Cook Time: 3 hours 35 minutes
Total Time: 4 hours 5 minutes
Servings: 8-10 boudin sausages
Equipment:
- Dutch oven or large oven-safe pot
- 1 large slotted spoon
- Tongs
- Meat grinder or sharp knife
- Large mixing bowl
- Sausage stuffer (optional)
Instructions:
1. Preheat your oven to 375°F (190°C).
2. Give the pork butt a scorched scoring, about an inch deep, using a sharp knife.
3. Season the pork aggressively with salt and fresh ground black pepper, rubbing the seasoning into the scored lines and all over the surface of the meat.
4. Place the pork butt in a Dutch oven and roast in the oven for 45 minutes or until a rich color develops on the surface.
5. While the pork is roasting, roughly chop the onions, bell peppers, and celery into pieces about an inch in size.
6. Mince the garlic - yes, all 90 cloves.
7. Remove the pork from the oven, and add beer to the pot to deglaze, scraping up the browned bits from the bottom.
8. Add the chopped vegetables and enough water to cover the pork. Return the pot to the oven and let everything cook for 2.5 hours at 325°F (165°C).
9. Towards the end of cooking time, add the chicken livers to the pot and continue cooking for an additional 10 minutes, or until livers are cooked to medium doneness.
10. Remove the meat and livers from the pot, reserving all the cooking liquid and vegetables. Set aside the meat to cool slightly.
11. Strain the vegetables out of the liquid, setting both the liquid and vegetables aside.
12. Cook the rice in the reserved liquid until it is done; use a larger quantity of liquid than usual, as the rice will be mixed into the boudin.
13. As the rice cooks, rough-chop the cooled pork and livers. Pass through a meat grinder or finely chop by hand.
14. In a large mixing bowl, combine the ground meat, cooked rice, and reserved vegetables. Mix until everything is well incorporated.
15. If using sausage casings, stuff the mixture into the casings. Otherwise, form the mixture into patties or leave it as a loose filling.
16. If cooking the sausages, simmer the filled casings in water for about 20 minutes, or until the sausage feels firm.
Cooking Tips:
- If you prefer a milder flavor, you can reduce the quantity of garlic.
- Make sure none of the casing has air bubbles when you fill it with the boudin mixture.
This recipe comes to you from Munchies and their extensive library of culinary adventures. Watch how it's done on their YouTube channel: https://www.youtube.com/@Munchies.
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