Boudin Sausage Balls
- 1 1/4 pounds pork butt, cut into 1-inch cubes
- 1/2 pound pork liver, rinsed in cool water
- 1 quart water
- 1/2 cup chopped yellow onions
- 1/4 cup chopped green bell peppers
- 1/4 cup chopped celery
- 1 teaspoon chopped garlic
- 2 teaspoons salt
- 1 teaspoon cayenne
- 3/4 teaspoon ground black pepper
- 1/2 cup finely chopped parsley leaves, plus extra for garnish
- 1/2 cup chopped green onions tops, (green part only)
- 3 cups cooked medium-grain rice
- 6 cups vegetable oil, for frying
- 1 cup all-purpose flour
- 2 tablespoons plus 1 teaspoon Essence, plus more for dusting, recipe follows
- 2 large eggs
- 2 tablespoons water
- 1 cup fine dry bread crumbs
- Creole Tartar Sauce, recipe follows
- Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- Creole Tartar Sauce:
- 1 large egg
- 1 tablespoon minced garlic
- 2 tablespoons fresh lemon juice
- 1 tablespoon chopped parsley leaves
- 2 tablespoons chopped green onions
- 1 cup olive oil
- 1/4 teaspoon cayenne
- 1 tablespoon Creole or whole-grain mustard
- 1 teaspoon salt
To make the boudin sausage, in a large saucepan, combine the pork butt, pork liver, water, onions, bell peppers, celery, garlic, 1 teaspoon salt, 1/4 teaspoon cayenne, and 1/4 teaspoon black pepper. Bring the liquid up to a boil and reduce to a simmer. Simmer until the pork and liver are tender, 1 1/4 to 1 1/2 hours.
Remove from the heat and drain, reserving the broth.
Using a meat grinder with a 1/4-inch die or in a food processor, grind the pork mixture, 1/2 cup parsley, and 1/2 cup green onions. Turn the mixture into a mixing bowl. Stir in the rice, remaining salt, cayenne, and black pepper. Add the broth, 1/2 cup at a time, to make a smooth, firm paste, and mix thoroughly. Adjust the seasoning, to taste. Let sit until cool enough to handle.
In a large pot, preheat the vegetable oil to 360 degrees F.
In a shallow bowl, combine the flour with 1 tablespoon of Essence. In another bowl, beat the eggs with the water and 1 teaspoon of Essence to make an egg wash. In a third bowl, season the bread crumbs with the remaining tablespoon of Essence.
Shape the pork and rice mixture into balls the size of walnuts. Dredge the pork balls first in the flour, then dip in the egg wash, letting the excess drip off. Dredge the balls in the seasoned bread crumbs, turning to coat evenly.
Using a slotted spoon, slide the balls in batches into the oil and fry, turning, until golden, about 2 minutes. Remove from the oil and drain on a paper-lined plate. Season lightly with Essence.
To serve, place several boudin balls on a plate and garnish with chopped parsley. Serve with Creole Tartar Sauce on the side.Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
Combine all ingredients thoroughly.
Yield: 2/3 cupCreole Tartar Sauce:
Put the egg, garlic, lemon juice, parsley, and green onions in a food processor and puree for 15 seconds. With the processor running, pour the oil through the feed tube in a steady stream. Add the cayenne, mustard, and salt and pulse once or twice to blend.
Transfer to a bowl, cover and refrigerate until well chilled before serving, 1 hour.
Yield: 1 1/3 cups
Contains Raw Eggs: The Food Network Kitchen suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.
Recipe courtesy of Emeril Lagasse, 2003