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Old 12-22-2009, 10:33 AM   #1
RaginCagin
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Default Boudin Balls

Ingredients:
1 pound cooked boudin (see recipe below)
1 or 2 eggs, beaten slightly
Seasoned bread crumbs
Cooking oil

Boudin Recipe:
2 pounds lean pork meat
1 pounds pork livers
1 large onion, whole
1/2 bell pepper, unchopped
1 stalk celery
2 cloves garlic
1 large onion, chopped
2 bunches green onions, chopped (1/2 cup reserved)
1 bunch parsley, chopped (1/2 cup reserved)
6 cups cooked medium grain rice
Broth (reserved)
Salt, black and red pepper, to taste

Directions:
To 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 .Form into boudin balls (recipe follows). (Yield: 5 lbs.)

To make the Boudin Balls:
If the boudin is in casing(store bought), remove from casing. If you used the above method just simply 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.

Yield: about 20-25 servings or balls

Makes great appetizers esp. for parties.
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Old 12-22-2009, 10:36 AM   #2
krausejmk
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now I am starving!
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Old 12-22-2009, 12:17 PM   #3
Cajun Blake
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boudin balls ..... that's what i'm talking about
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Old 12-22-2009, 12:26 PM   #4
jerp
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Wow! Just reading that has my mouth watering -there is nothing better with a few cold beers. I've always wanted to try and make them myself but have never been ambitious enough to tackle it. May have to make it a project for New Years Day - perfect football-watching food.
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Old 12-22-2009, 12:46 PM   #5
RaginCagin
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Quote:
Originally Posted by jerp View Post
Wow! Just reading that has my mouth watering -there is nothing better with a few cold beers. I've always wanted to try and make them myself but have never been ambitious enough to tackle it. May have to make it a project for New Years Day - perfect football-watching food.
Its really not that much trouble, and if you dont feel like starting from scratch just find some quality boudin and take it out of the casing. Like you said it's hard to beat this with a cold beer except maybe a bag of fresh cracklins.
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Old 12-22-2009, 02:21 PM   #6
coonazz
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Yum!
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Old 12-22-2009, 03:29 PM   #7
head
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These are my favorite!
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Old 12-23-2009, 10:03 AM   #8
GR5
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Your Boudin receipe is a little different from James. He cuts the liver. When you are boiling the meat you have 1 whole chopped onion. Then when mixing add the other chopped onion? I understand the 1st boil is discarded.. Correct?
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Old 12-23-2009, 10:45 AM   #9
RaginCagin
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Quote:
Originally Posted by GR5 View Post
Your Boudin receipe is a little different from James. He cuts the liver. When you are boiling the meat you have 1 whole chopped onion. Then when mixing add the other chopped onion? I understand the 1st boil is discarded.. Correct?

I discard it because the vegetables help season the meat but become mushy and I like the vegetables to be a little crunchy in my boudin. If you dont mind the vegetables mush you can leave them, its really just personal preferance. Me and dad cook alot of the same things but our styles and ingredients often differ alot, he lost a little of his cajun touch and picked up a little red neck since moving to east texas( He would prob. shoot me if he heard me say that).

Last edited by RaginCagin; 12-23-2009 at 10:48 AM..
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Old 01-03-2010, 08:11 PM   #10
COPPERHEAD
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Made 2lbs of these up tonight. Thanks for sharing Cajun.
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Old 01-03-2010, 08:13 PM   #11
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Made 2lbs of these up tonight. Added some fresh chopped jalapenos to the boudain. Thanks for sharing Cajun.
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Old 01-04-2010, 09:27 PM   #12
Grillen Joe
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that sounds really good. My wife is a cajun and makes me boudin balls every once in a while but doesnt make her own boudin. Can your recipe be stuffed into casings and made like boudin links ? If so I want to try that. Thanks for the recipe.
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Old 01-11-2010, 10:18 AM   #13
RaginCagin
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Quote:
Originally Posted by Grillen Joe View Post
that sounds really good. My wife is a cajun and makes me boudin balls every once in a while but doesnt make her own boudin. Can your recipe be stuffed into casings and made like boudin links ? If so I want to try that. Thanks for the recipe.
Yep itis exactly the same as regular bouding recipe. Just get some casing from your local butcher and stuff it and you have boudin.
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Old 01-11-2010, 10:48 AM   #14
tx_dropem
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mmm boudin balls.
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Old 01-11-2010, 03:56 PM   #15
LWArchery
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My favorite
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Old 01-12-2010, 08:49 AM   #16
El Patron
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We're having a fish fry this weekend at the ranch, (red,trout, and shrimp). I'm going to HEB right now to get the necesary ingredients for some Boudin balls.
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Old 01-12-2010, 10:18 AM   #17
Shotgun Slim
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But where in the heck can you find pork liver? I too am registered coon butt and love all things Cajun.
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Old 01-22-2010, 09:09 PM   #18
pacetiger
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I would try heberts meat market of I-45 the woodlands, there is also a cajun meat store off 2978 in Magnolia, Ainsworths is the name I think, not sure though, its just south of 1488 intersection with 2978.
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Old 08-24-2010, 03:52 PM   #19
SWilson
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dip that in ranch dressing and WOW !!!! gimme a beer
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Old 08-31-2010, 09:08 PM   #20
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I can't wait
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Old 08-31-2010, 09:11 PM   #21
n2suntzu
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Bless you for posting this...
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Old 09-01-2010, 02:35 AM   #22
texaset
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I like me some fried boudin balls
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Old 09-01-2010, 03:23 AM   #23
Big8
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Boudin balls or just good ole boudin you cannot beat it in my opinion
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Old 09-08-2010, 06:23 PM   #24
txsteele
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Love some boudin balls but I buy mine from Jerry Lee's in Baton Rouge when I visit family there.....just too lazy to make them my self
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Old 09-09-2010, 09:18 AM   #25
czechgrubworm
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Boo hoo.. where are the pictures??
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Old 09-09-2010, 10:03 AM   #26
yanta61
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i'm printing this out and going to try it this weekend......thanks for posting
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Old 09-09-2010, 02:21 PM   #27
RaginCagin
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Quote:
Originally Posted by czechgrubworm View Post
Boo hoo.. where are the pictures??
I'm bad about not taking pics.. Out of probably 75 deer I have killed I have pics. of about 8 of them. I have to start keeping that thing handy!
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Old 10-02-2010, 09:17 PM   #28
zorlac68
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Me Too!
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Old 10-18-2010, 02:07 PM   #29
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For a simple little twist, cut velveeta cheese into 3/4" cubes and form your boudin ball around it. Do everything else the same as above. When these are thrown into the grease, thew cheese melts and runs throughout the boudin...yummy!!!!
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Old 10-27-2010, 08:52 PM   #30
bluemule
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thanks for recipe
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Old 11-02-2010, 08:41 PM   #31
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smoked boudin yum yum
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Old 11-05-2010, 06:31 PM   #32
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They are very good
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Old 11-06-2010, 08:00 AM   #33
T-boy
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Thats about the same as how we make them. They're great!
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Old 11-06-2010, 08:25 PM   #34
Deb
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That sounds awesome. Is it possible to get good boudin in the Austin area? The best place closed down.
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Old 11-07-2010, 07:22 AM   #35
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we have 2 companys here that sell state wide. DJs and Zummo. If you see either brand in the store you need to try.
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Old 11-08-2010, 11:37 AM   #36
RaginCagin
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Quote:
Originally Posted by SWilson View Post
we have 2 companys here that sell state wide. DJs and Zummo. If you see either brand in the store you need to try.
Not to be ugly but Zummos boudin is pretty terrible, that is some of the most bland boudin I have ever tasted.
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