Fried Boudin Balls Creole Mustard (Print Version)

Crispy boudin balls with pork, rice, and zesty Creole mustard, ideal for sharing at any casual gathering.

# Ingredients:

→ Main Ingredients

01 - 1 ¾ pounds boneless pork shoulder, untrimmed, cut into 1 1/2-inch pieces
02 - 2 cups amber beer (from 2 [12-ounce] cans)
03 - 6 ounces chicken livers, rinsed (about 1 cup, 4 livers)
04 - 1 medium yellow onion, chopped (1 cup)
05 - 2 celery stalks, chopped (1 cup)
06 - 1 small green bell pepper, chopped (3/4 cup)
07 - 5 cloves garlic, roughly chopped (2 tablespoons)
08 - 2 ½ teaspoons kosher salt, divided, plus more to taste
09 - ½ teaspoon black pepper, divided
10 - 1 cup uncooked white basmati or jasmine rice

→ Dipping Sauce and Seasoning

11 - ⅔ cup mayonnaise
12 - 3 tablespoons Creole mustard
13 - Hot sauce, to taste
14 - ¼ cup finely chopped fresh flat-leaf parsley, plus more for garnish
15 - 2 teaspoons smoked paprika, divided, plus more for garnish
16 - ¼ teaspoon, plus 1/8 teaspoon cayenne pepper, divided

→ Frying Ingredients

17 - ½ cup all-purpose flour
18 - 2 large eggs
19 - 1 tablespoon tap water
20 - 1 ½ cups panko
21 - Vegetable oil, for frying

# Steps:

01 - Pat pork dry and place in a large Dutch oven. Add beer, chicken livers, onion, celery, bell pepper, garlic, 1 teaspoon salt, and 1/4 teaspoon black pepper. Add enough water to cover by 2 inches. Bring to a boil over medium-high heat. Reduce heat to medium-low, cover, and simmer until pork is fork-tender, about 1 hour 30 minutes. Stir in rice, cover, and cook until rice is tender, about 20 minutes. Strain the mixture, reserving liquid and solids separately. Let cool for 30 minutes.
02 - In a small bowl, stir together mayonnaise, Creole mustard, and hot sauce to taste. Cover and refrigerate until ready to use.
03 - Finely chop the cooled pork, chicken liver mixture, vegetables, and rice, or pulse in a food processor. Stir in parsley, 1 1/2 teaspoons smoked paprika, 1/4 teaspoon cayenne, and remaining 1 1/2 teaspoons salt. Mix until a thick paste forms, adding reserved liquid as needed to adjust consistency. Cover and refrigerate until firm, at least 30 minutes (up to 12 hours).
04 - Combine flour, 1/2 teaspoon smoked paprika, and 1/8 teaspoon cayenne in a shallow dish. In a second shallow dish, whisk together eggs and water. Place panko in a third shallow dish.
05 - Scoop pork mixture into 2 heaping tablespoon-sized balls (about 36 total). Shape into oblong pieces. Coat each ball in flour, then egg mixture, and finally panko. Place on a baking sheet. Refrigerate while heating oil.
06 - Heat oil in a Dutch oven to 350°F (1 1/2 inches deep, about 8 cups). Fry balls in batches (about 10 at a time) for 2–3 minutes until golden brown. Transfer to a paper towel-lined baking sheet. Repeat with remaining batches, reheating oil as needed. Garnish with parsley and smoked paprika. Serve with Creole mustard dipping sauce.

# Helpful Notes:

01 - Cooling and refrigerating the filling enhances flavor and texture, making it easier to shape.

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