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Boudin Balls


3 pounds of pork butt, cut into chunks (do not trim fat)
1/2 pound pork liver, cut into pieces ( optional )
2 quarts water
3 quartered large onions
2 quartered bell peppers
5 garlic cloves, crushed
2 starks of celery cut about an inch long.
3 teaspoons Tony’s seasoning
4 teaspoons cayenne
5 teaspoons black pepper
1 cup minced parsley
1 ½ cups green onions
4 tsp Salt
About 6 cooked cups medium-grain rice depending on how much rice you want.


Put the pork, liver, water, onions, bell peppers, celery, 1 teaspoon of the salt, 1/4 teaspoon of the cayenne, and 1/4 teaspoon of the black pepper in a large heavy pot. Bring to a boil, reduce heat and simmer for about 1 1/2 hours or until the meat pulls apart with a fork. Drain and re-concentrate the broth until there is about 4 cups of the broth.

Cool then Grind the pork, veggies and liver together with 1/2 of the parsley and 1/2 of the green onions in a meat grinder fitted with a 1/4-inch die. Add the remaining salt, cayenne and black pepper to the broth and mix to the moisture you want. Add the broth to the ground mix to moisten to your desire. The remaining parsley and green onions and mix well. Add the amount of (cooled down) rice you want. Make boudain balls or stuff the mixture into sausage pork or synthetic casings. If using pork casing then rinse the casing with water inside and outside before using. If stuffed into casing it should be heated in a steamer or rice cooker for about 20 minutes before eating. Heat in oven or on the grill for a crisp casing.

Boudain Balls

1 tsp of cayenne
1 tsp salt
2 tsp black pepper

Mixed flour and seasoning with water to form a paste. Roll the boudain into balls and add a little flour if needed for a binder until the ball holds its shape. Dip the balls in the slurry and then in a seasoned dry flour mixture. Deep fry at 375 to 400 degree F but not lower that 350 degree F for 3 to 5 minutes until golden brown.

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Nutritional Information
Per Serving

no nutrition information available

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