Boudin Balls


by Great Day Houston Staff

Posted on March 3, 2014 at 3:10 PM

Updated Monday, Mar 3 at 3:19 PM

Boudin Balls


4 lbs. pork butt

1 lb. calf liver

1 white onion

1 bunch of parsley

1 large bunch of green onions

Creole seasoning

2 lbs. cooked rice


Frying oil



½ c milk

Panko breadcrumbs


Cut pork butt into chunks, season with Creole seasoning and boil 40 minutes. Cut liver into chunks, season with Creole seasoning and boil (separately from pork) for 20 minutes. Mince onion, parsley and green onion. Sautee vegetables in butter for 5 minutes.  Put cooked meats into food processor, add sautéed vegetables and mix well. Put into large bowl and mix with cooked rice. Refrigerate for 30 minutes, then roll mixture into balls. Mix egg and milk in small bowl. Put flour in second small bowl, and Panko in third. Heat grease. One by one, roll the balls in flour, dip them in the egg mixture and then roll them in Panko breadcrumbs.  Fry each for 3 minutes.


Recipes by Chef Anthony