Boudin Sausage Balls

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ausome

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As is my penchant, I tried to better this recipe. It is not quicker but much better flavor. I used two Boston butts which I brined in a Cajun Crab boil based brine for 3 days. Then I seasoned the butts well and smoked them for about 12 hours at about 200 F in apricot and pecan wood...

I am glad this was a family affair since my whole family enjoys helping. We rolled the golf size balls and rolled them in an egg wash and then into bread crumbs. Fried the first batch at 350 F. They were delicious. In the next batch, I mixed the bread crumbs with some Creole seasoning and a dash extra of Chinese red pepper.

I served these balls as appetizers at my Cajun Feast, which also featured Cajun Seafood Gumbo; shrimp and sausage jambalaya; crawfish etoufee, maque choux, hot garlic buttered French bread, Winnie's World Famous Southern Sweet Iced Tea, numerous pies and deserts including homemade Pomegranate Gelato.

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I'm giving this 4 stars because I don't quite agree with the recipe. I have never made Boudin with celery or green peppers. I make it with 1 cup onions, 1 cup green onions, LOTS of parsley, a tablespoon or more of garlic, 2 tsps salt, 1-2 tbsp cayenne depending on how much you like heat, 2 tsp black pepper, 1/2 tsp ground bay leaf, 1/2 tsp gumbo file powder, and a generous amount of liquid hot sauce or hot vinegar (for the vinegar not the heat. I use 1/2 lb liver, 2 pounds bone in boston butt (trimmed of fat, and 9 cups hot cooked rice. I also cook the meat in stock rather than water. After cooking the meat I put it through the grinder, then mix with the rice and other ingredients (vegetables, seasonings and broth and then put it through the grinder again (this time into casings or into a bowl for forming balls. The essence seasoning mixed with the bread crumbs makes a great crust and the creole tarter sauce is perfect with it. This is a time consuming recipe but you can bread the balls and freeze half of them to enjoy a second time without all the work.

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Why go through all the trouble to make the boudin when there are about 10 varieties in the store. Just add some water to it to make it sticky and then bread them using the recipie.

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have been looking for a boudin recipe but didn't want to go the casing route. tried this recipt for the 1st time and it was great. i liked this recipe because i could taste the cooked sausage and adjust the seasoning before completing recipe. enjoy your show, please try to find some new jokes, thanks, dave.

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A hit with the party, but rolling the individual balls does take an appreciable amount of time.