When the boudin is used to make Boudin Balls, it is a simple and excellent party appetizer or hors d'oeuvre and is excellent to serve to boudin lovers who might be reticent about eating boudin at social gatherings in the usual messy but enjoyable fashion!


  • 1 pound cooked boudin (see recipe below)
  • 1 or 2 eggs, beaten slightly
  • Seasoned bread crumbs
  • Cooking oil
  • Boudin Recipe:
  • 2 pounds lean pork meat
  • 1 1/2 pounds pork livers
  • 1 large onion, whole
  • 1/2 bell pepper, unchopped
  • 1 stalk celery
  • 2 cloves garlic
  • 1 large onion, chopped
  • 2 bunches green onions, chopped (1/2 cup reserved)
  • 1 bunch parsley, chopped (1/2 cup reserved)
  • 6 cups cooked rice
  • Broth (reserved)
  • Salt, black and red pepper, to taste
  • Sausage casings, soaked in cold water


To make the boudin:
Simmer in covered pot the pork meat, liver, onion, bell pepper, celery, and garlic in water to cover. When meat falls apart, remove meat and reserve strained broth. Discard cooked vegetables.
Grind meat, onion, green onions and parsley. Mix ground meat mixture with the reserved 1/2 cup of green onions and 1/2 cup parsley and the cooked rice. Gradually add broth to make a moist dressing. Season to taste, but this dish is usually highly seasoned (for boudin lovers!). Stuff into casings with sausage stuffer or form into boudin balls (recipe follows). (Yield: 5 lbs.)

To make the Boudin Balls:
If the boudin is in casing, remove from casing. Form dressing into balls about the size of walnuts. Dip balls in beaten egg and then into seasoned bread crumbs. Deep-fry balls in cooking oil at about 325 degrees until lightly browned. Drain on paper towels. Serve hot with toothpicks.

Yield: about 20-25 servings or balls

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Submitted 6/13/05.
Source: geocities
Submitted By: Marlen