Louisiana Boudin Balls

Ingredients

• 1.5 lb pork shoulder, cut into chunks
• 1/2 lb pork liver, cut into chunks
• 1 onion, quartered
• 1 green bell pepper, quartered
• 2 celery stalks, cut into chunks
• 4 garlic cloves
• 2 bay leaves
• 1 tbsp Cajun seasoning
• 1 tsp cayenne pepper
• 3 cups cooked white rice
• 1/2 cup chopped green onions
• 1/4 cup chopped parsley
• Salt and black pepper, to taste
• 2 eggs, beaten
• 1 1/2 cups breadcrumbs
• Vegetable oil, for frying

Before you cook

• Cut the pork shoulder and liver into chunks.
• Quarter the onion and bell pepper, and cut the celery into chunks.
• Cook the rice according to package directions and let it cool slightly.

Steps

1. Place the pork shoulder, onion, bell pepper, celery, garlic, and bay leaves in a pot.
2. Cover with water and bring to a boil.
3. Simmer the pork mixture for 45 minutes, until the pork is very tender.
4. Add the pork liver to the pot and simmer for 10 more minutes.
5. Drain the meat and vegetables, reserving 1 cup of the cooking liquid.
6. Discard the bay leaves and pulse the meat and vegetables in a food processor until finely chopped but not pureed.
7. Stir the Cajun seasoning and cayenne pepper into the chopped mixture.
8. Fold in the cooked rice, green onions, and parsley.
9. Moisten the mixture with the reserved cooking liquid until it holds together when pressed.
10. Season with salt and black pepper to taste.
11. Shape the mixture into golf ball-sized balls.
12. Dip each ball into the beaten egg.
13. Roll each ball in breadcrumbs to coat evenly.
14. Pour vegetable oil into a heavy pot to a depth of 2 inches.
15. Heat the oil to 350°F.
16. Fry the balls in batches for 4 minutes, until deep golden brown.
17. Drain the boudin balls on paper towels before serving.