Try this Boudin balls recipe, or contribute your own.
Suggest a better descriptionTo make the boudin:
Simmer in covered pot the pork meat, liver, onion, bell pepper, celery, and garlic in water to cover. When meat falls apart, remove meat and reserve strained broth. Discard cooked vegetables.
Grind meat, onion, green onions and parsley. Mix ground meat mixture with the reserved 1/2 cup of green onions and 1/2 cup parsley and the cooked rice. Gradually add broth to make a moist dressing. Season to taste, but this dish is usually highly seasoned (for boudin lovers!). Stuff into casings with sausage stuffer or form into boudin balls (recipe follows). (Yield: 5 lbs.)
To make the Boudin Balls:
If the boudin is in casing, remove from casing. Form dressing into balls about the size of walnuts. Dip balls in beaten egg and then into seasoned bread crumbs. Deep-fry balls in cooking oil at about 325 degrees until lightly browned. Drain on paper towels. Serve hot with toothpicks.
When the boudin is used to make Boudin Balls, it is a simple and excellent party appetizer or hors d'oeuvre and is excellent to serve to boudin lovers who might be reticent about eating boudin at social gatherings in the usual messy but enjoyable fashion! (Yield: about 20-25 servings or balls)
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Serving Size: 1 (3692g) | ||
Recipe Makes: 1 | ||
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Calories: 3430 | ||
Calories from Fat: 768 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 85.4g | 114 % | |
Saturated Fat 16.6g | 83 % | |
Monounsaturated Fat 20.1g | ||
Polyunsanturated Fat 37.8g | ||
Cholesterol 2048.5mg | 630 % | |
Sodium 1616mg | 56 % | |
Potassium 2723.6mg | 72 % | |
Total Carbohydrate 456.6g | 134 % | |
Dietary Fiber 10.1g | 40 % | |
Sugars, other 446.5g | ||
Protein 187.7g | 268 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3430
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