One of the many types of food New Orleans had to offer, were these little fried Cajun treats, called Boudin (Boo-dan) balls. Referred to as “peasant food”, these spunky bites have gone from rags to riches, and have been enjoyed by the masses for many, many years now. With a crunch that would make a person with misophonia (irritated by the sound of other’s eating) cringe, these tiny delicacies are packed full of flavor and soul. These snacks are a crowd pleaser, so make an abundance! They go fast!
- Preparation Time: 45 min.
- Cook Time: 30 minutes
- Cuisine: American
- Servings: Makes 15-20 balls
- 1 lb. of ground pork *If you can find Boudin sausage, then that's a bonus!
- 1/4 cup of dirty rice, cooked
- 1 tsp. of salt
- 1/2 tsp. cayenne pepper
- 1/4 tsp. of hot sauce
- 1/4 cup of white onion, finely diced
- 1 jalapeño, de-seeded and finely diced
- 1 tbsp. of garlic, minced
- 2 extra large eggs, beaten
- 2 cups of bread crumbs (Panko style)
- *Vegetable oil for frying
1Combine pork, rice, salt, cayenne pepper, hot sauce, onion, jalapeño, and garlic into a large mixing bowl. Combine until all ingredients are well mixed.
2In a cast iron skillet, pour enough oil deep enough to immerse balls halfway. Heat oil over medium high heat for 2 minutes before using.
3Form the pork mixture into 1"-2" balls, coat in egg mixture, and then gently roll the balls through the panko crumbs.
4It is best to do this next step in batches. Gently place balls into the hot oil, and fry for about 3-5 minutes or until golden brown.
5Place on a cooling rack with paper towels under to prevent sogginess.
6Serve with a remoulade sauce.