How to make Boudin Balls ~ Homemade Boudin Recipe

welcome back to smoking ribs what I'm doing for you today is boudin balls Superbowl food this is a great Super Bowl party idea if you ever had one you're gonna see what I'm talking about really really good and we're going to be deep-frying these and the Cajun rocket pop fryer the four way that I did the chicken wing video on here a while back if you didn't see that video you can click right here and it take you straight to it but make sure you come back and finish this when this is going to be really really good all right let's get busy my first thing going in is a Trinity we've got one yellow onion got two stalks of celery now I've got around a cup of jalapenos and the poblano going in now into that I've got six cloves of garlic now I've got about two pounds of these country-style ribs which is pork shoulder going in okay now what we have is chicken livers here to tell you I am NOT a liver person I hate liver but I love it in boudin don't ask me why but it's not due down without it you got to have it absolutely got to have it now you want to add em one and a half tablespoon of kosher salt I've got around teaspoon and a half of Cajun seasoning and what I'm using is the frog bone all-purpose low-sodium seasoning now I've got about a tablespoon and a half of cayenne pepper all right I'm going to mix this up really well get all those seasonings blended in and get a good mix on everything all right I've got a good mix on this I'm gonna put my lid on we're going to set this in a refrigerator for a couple hours and let all these season has come together all right I almost forgot one key ingredient black pepper tablespoon and a half of black pepper once again I'm going to give this a good mix and from there into the fridge for two hours all right I just removed this from the refrigerator been sitting in there around two hours right now into this I'm gonna add cold water just want to cover this by a couple of inches where it looks about like that we're going to bring the heat up slowly all right I'm going to bring this up to a simmer it's got to cook for about around hour hour and a half until it's good and fork tender and I'll bring you back at that point all right I've got the boudin mixture here I've let it cool down while making the rice don't go ahead and strain all this out and you do want to reserve this liquid got to reserve the liquid I'm going to dump this back into the original pot I made it in we're going to add in about a half a cup of green onions at about 1/2 a cup of fresh Italian parsley I'm going to add in about 4 cups of cooked rice this is converted rice by the way is that around that's all I ever use you can use 4 to 5 cups I'm going with 4 go mix this in really well I'm going to let this cool off some we're going to run this to a meat grinder alright I'm going to be grinding this with a coarse blade right here we're going to go ahead and turn the grinder on now I'm on process all of this we're going to put it in here and I'll bring you back in a few minutes to show you what we do from that point on okay I've been smoothing this out and I've also been adding back into this some of this broth some of this liquid that it cooked in alright this is the fourth time I've done that you really just got to play it by ear I'm basically where I want to be this is a good pasty consistency and that's what you're looking for and what I'm going to do is simply smooth all this out we're going to cover it with plastic wrap and we're going to put it in the fridge for around 2 hours I'll let this set up good and from there we'll form the boudin balls we'll be back all right it's time to put some boudin balls together this has been in the fridge for just a little over two hours this is what you want here to where it really cleans together well and we're just going to take this and form this into balls just like this I'm going to do one of these for you and show you the process you make your ball right here I've got seasoned flour I've got it seasoned with salt pepper and cayenne pepper we're just going to dust that in this flour just like so from here we're going into an egg wash I just took two eggs and mixed them together from here into the panko bread crumbs I don't know if I'm doing all these this is actually enough for around 50 boudin balls really depending on the size you make them you want to get a good coating of this panko bread crumb on there all right I'm gonna stack them over here on the tray all right I'm gonna hold right here I've got one dozen boudin balls which is more than me and my wife can eat at one time going to take this home put it in freezer bag going to freeze it it's going to freeze really well and as I you can see I didn't use a whole lot there's still quite a bit left and I did make these balls pretty good-sized that's what I'm used to the size I'm eating here but you can make these smaller more like a golf ball size and you can get a lot more mileage out of this all right I'll meet you outside at the occasional rocket pop fryer all right we got one windy day out here and it's not hurting this Cajun rocket putt at all I'm at 350 degrees we're going to go ahead and drop in some damn balls these are going to fry up around three to four minutes to a real nice golden-brown all right let's take a look and see how we look in there oh yeah I do believe we're done we're going to go ahead and drain these well our boudin balls are finished and they look absolutely outstanding perfect color all right let's try one all right here we go I got getting the bite that that's just incredible this room light goes excellent with it okay I might save some of those for my wife those are just too good I should have need more I don't know it's a it's got amazing textures you got such a crispy crust I mean look at this just as crispy as it can be on the outside but yes moist and very tender on the inside great contrast of textures going on goes really well with this room a lot and along with that that Cayenne that I added to it I'm starting to feel a kick from that and plus the ingredients that was in the boudin itself and the Cajun rocket pot did fantastic job heavy winds blowing through here today I didn't know how I was going to do trying to blow up my fire out and everything but I had to crank wide opening minute she never missed a beat climbed up to 350 had to choke it back a little bit took four minutes to cook these perfectly golden brown what more could you ask for all right that's it until next time smoke your ribs you you

Channel: Smoky Ribs BBQ

Views: 197,347

Rating: 4.910491 out of 5

Keywords: Boudin (Dish), Cooking (Interest), How to make boudin balls, Boudin recipe, boudin balls recipe, Cajun boudin balls, Cajun boudin recipe, Remoulade sauce, Frog Bone, Cajun Rocket Pot, Frog Bone Cajun Sauces, boudin balls louisiana, boudin balls sauce, cajun rocket pot 4 way fryer, louisiana boudin recipe

Id: Q2otR_xgALg

Length: 8min 20sec (500 seconds)

Published: Thu Jan 29 2015