For the boudin:
- 2 1/2 lbs pork butt or trim
- 1 lb pork liver
- 2 quarts water
- 1 cup white onions; chopped
- 4 cloves minced garlic
- 1 medium green bell pepper; chopped
- 2-3 stalks celery; chopped
- Salt; to taste
- Cayenne; to taste
- Black pepper; to taste
- 1 cup parsley; finely chopped, more if desired
- 1 cup green onions; diced
- 6 cups cooked medium grain rice
- Vegetable oil; as needed for frying
For the batter:
- 3 cups flour
- Salt, black pepper, and cayenne; as desired
- 3 eggs
- 3 cups milk
- Beat together milk and eggs. In a separate bowl combine all dry ingredients and reserve.
In a soup pot, combine pork butt/trim, liver, water, onions, garlic, bell peppers, celery, and a teaspoon or so of each- cayenne, salt, and black pepper. Bring liquid to a boil and reduce to simmer. Simmer for 1 1/2 hours or until the pork and liver are tender. Remove from the heat and drain, reserving 1-2 cups of broth. Using a meat grinder with a 1/4 inch die, grind them pork mixture along with half the parsley and green onions. Turn the mixture into a mixing bowl and stir in rice and remaining parsley and green onions. Add the broth, 1/2 cup at a time and mix thoroughly until it reaches desired moistness. Season as desired with salt, black pepper, and cayenne and case into sausages or fry into balls.
To make the boudin balls:
Fill a cast iron or deep fryer with about 3 inches of oil and heat to 375 degrees. Shape sausage mixture into balls the size of meatballs. Dredge in flour mixture, roll in egg wash, and dredge again. Set on a rack for a minute or two to firm up. Fry balls in batches for 2-4 minutes until golden brown. Drain on paper towels or bag and eat immediately.