Down-Under Boudin Balls

18 ingredients
4 steps

Ingredients

  • 2 pounds Pork shoulder, cubed, including fat
  • 3 cups Cooked rice
  • 1 onion
  • 1/2 green bell pepper
  • 3 jalapenos, chopped (or more if you like it spicier)
  • 1/4 cup chopped celery
  • 2 cloves garlic, chopped
  • 1/2 cup chopped parsley
  • 1/2 cup sliced green onion
  • Cajun seasoning mix (Tony's) - lots! I usually use at least 1/4 cup
  • Hot sauce - lots! I usually use at least 6 tablespoons
  • Salt
  • Pepper
  • 1 1/2 teaspoons cayenne pepper
  • 3 Eggs
  • Breadcrumbs
  • All purpose flour
  • Vegetable oil for frying

Directions

  1. 1
    Place the pork, onion, bell pepper, jalapeno, celery, garlic and seasonings in a stockpot and cover with water to 2 inches over the mixture. Bring to the boil and simmer for 90 minutes until the meat is very tender.
  2. 2
    Remove the mixture from the heat and strain, reserving the liquid. Put the meat mixture through a meat grinder and grind to a fine paste like consistency. Grind half the cooked rice and mix with the meat mixture.
  3. 3
    Add the remaining unground rice, the green onions, parsley and additional cajun seasoning, hot sauce and some of the cooking liquid, until the mixture is a smooth wet paste consistency, and is light pink in color. Taste for spiciness and seasoning.
  4. 4
    Roll the mixture into walnut sized balls, roll in flour, egg and breadcrumbs and then deep fry in vegetable oil until golden (about 7 minutes). Serve immediately and enjoy!

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