| Level: | Advanced |
| Total: | 8 hr |
| Active: | 2 hr |
| Yield: | 360 boudin balls |
Ingredients
- 60 pounds Boston pork butt
- 6 pounds pork liver, cut into 4-inch cubes
- 6 yellow onions, halved
- 4 green bell peppers, halved and seeded
- 2 cups Cajun seasoning, such as Best Stop Cajun Seasoning
- 4 cups browning sauce, such as Kitchen Bouquet or Gravy Master
- 20 cups cooked medium-grain rice
- Cooking oil, for frying
- 5 pounds cornmeal seafood breading mix, such as Zatarain’s Fish Fri
- 5 pounds all-purpose flour
Instructions
- Add the pork butt, pork liver, onions, green bell peppers and 1 cup of the Cajun seasoning to a large stockpot and cover with water (about 10 gallons). Cover the pot, bring the water to a boil over medium-high heat, reduce to a simmer and cook until the meat is cooked through and the vegetables are tender, about 1 1/2 hours. Drain the cooking liquid from the meat and vegetable mixture and reserve for later use. Allow the meat and vegetable mixture to cool slightly, then add it to a food processor or grinder and process to a medium-coarse consistency.
- Add the browning sauce to the reserved cooking liquid (approximately 5 gallons) and stir until well blended.
- Add the cooked rice to the ground meat and vegetable mixture and season with the remaining 1 cup Cajun seasoning. Fold together well until it becomes a uniform mixture. Add 7 to 8 quarts (28 to 32 cups) of the reserved cooking liquid/browning sauce mixture and combine until it is well mixed and has the consistency of a hearty stew. Refrigerate the mixture until firm and easy to handle, at least 4 hours or overnight.
- Fill a cast-iron pot halfway with cooking oil and heat over medium heat until the oil reaches 350 degrees F.
- In a large bowl, add the cornmeal breading mix and flour and mix to distribute evenly. Using a 2 1/2-inch scoop, form the cooled mixture into balls and roll in the coating mix. Fry in the oil, in batches, until golden and crisp, about 6 minutes. Let drain on paper towels and serve warm.
Reviews
The Best Stop boudain balls are good. But, it would be nice if the recipe were scaled down already. Unless you are feeding a hundred people.
Are you kidding? Why is this on here?
Gottd damn! Do you have to make a freaking ton?