Boudin Balls

What Goes With It

• Creole mustard
• Remoulade
• Cold lager

Making Boudin Balls, Step by Step

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Put the pork, livers, onion, pepper, celery, garlic and water in a large pot. Bring to the boil, skim off the scum, then simmer gently for 1 hour 15 minutes, until the pork is very tender. Strain, keeping 200 ml of the broth.

   Mark done Start 1 hr timer

2. Chop the pork, livers and vegetables very finely in a food processor, or by hand. Tip into a bowl and mix in the rice, spring onions, parsley, Cajun seasoning and salt, adding the broth a spoonful at a time until the mixture is moist and sticky.

   Mark done

3. Cover and refrigerate for 1 hour, until firm enough to shape.

   Mark done Start 1 hr timer

4. Roll the mixture into 24 balls, each about the size of a golf ball. Coat in the flour, dip in the egg and milk mixture, then roll in the panko.

   Mark done

5. Heat the oil in a deep pan to 180°C / 350°F. Fry the balls in batches for 3 to 4 minutes, until deep golden brown. Drain on kitchen paper and serve hot with creole mustard.

   Mark done Start 3 min timer

Worth Knowing Before You Cook

Season the filling generously. The rice and breadcrumbs mute the flavour, and a mixture that tastes right raw tastes flat after frying.

Chill the mixture well before rolling. A firm mixture holds its shape, and a warm one falls apart in the oil.

Fry in small batches at 180°C / 350°F. If the oil is too hot the crust burns before the middle is warm.

Swaps and Variations

• Panko gives the crunchiest crust here, but ordinary dried breadcrumbs will still fry crisp if that's what's in the cupboard.
• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Keeping What's Left

The filling keeps in the fridge for up to 3 days. Fried balls keep for 2 days and reheat in a 200°C / 400°F (180°C fan) oven for 10 minutes. The uncooked balls freeze for 2 months.

Questions and Answers

What's in a Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.