BOUDIN BALLS OR PATTIES

Make this boudin stuffing (aka dirty rice) with pork shoulder and liver for authentic Cajun flavour. Deep fry the mixture for boudin balls, shallow fry for boudin patties, or stuff into a game hen, or a thick pork chop for a special treat.

2 pounds pork shoulder, cut into 1-inch cubes (or use 1 3/4 pound pork shoulder and 1/4 pound pork liver or chicken livers)

6 cups water

1 large onion, chopped

2 cloves garlic, minced

1/2 cup chopped celery (optional)

1 teaspoon salt, divided

1 teaspoon black pepper, divided

1-2 teaspoons cayenne, divided

1 cup finely chopped parsley

1 cup finely chopped green onions

2 cups uncooked short or medium-grain rice (cooked in reserved pork broth)

flour or dry cracker crumbs

canola oil for frying

Combine the pork, water, chopped onion, garlic, celery, ½ teaspoon of salt, ½ teaspoon pepper and ½ teaspoon of cayenne, Bring to a boil, then reduce heat to low, cover an simmer for 1 ½ hours, until the meat is very tender. Drain, reserving the cooking broth for cooking the rice.

Place the meat mixture in a food processor and using the chopping blade, pulse until you have an evenly chopped mix. Alternately, pass the mixture through the largest holes of your meat grinder.

In a bowl, combine the meat with the remaining salt, pepper and cayenne, the chopped parsley, green onions and cooked rice. Add broth, ½ cup at a time, to moisten the mixture. It should be moist, not soupy.

At this point, you can stuff the mixture into sausage casings making 3-inch links (steam or poach sausages 5 minutes before serving) or use for boudin balls. Form the mixture into 1-2-inch balls, the size of a golf ball, roll in flour or cracker crumbs and deep fry in hot oil until brown and crisp, about 3-5 minutes. You can also make boudin patties, coat in flour or crumbs, and fry until crisp.

Makes 3 pounds.

©Cinda Chavich 2011

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