Best Creole Boudin Recipes

BOUDIN BALLS & SPICY CREOLE DIP MY WAY

Steps:

• 1. In a bowl, add the mayo and mustard; whisk till mixed well. Add the garlic and cayenne, whisking very well. Cover with a lid and store in the fridge so the flavors will marry together.
• 2. In a large bowl, cut the casings off of the boudin and take out the sausage within. Throw away the casings. Add the eggs, flour, garlic, and parsley mixing well; set aside. If this mixture still looks real moist, you can add more flour, a little at a time, until it takes on a thick consistency. Wash hands thoroughly.
• 3. In a pie dish, mix the ingredients for the seasoned flour whisking well; set aside.
• 4. In a small bowl, whisk together the ingredients for the egg wash making sure they are blended well; set aside.
• 5. In a pie plate, whisk together all the ingredients for the bread crumb coating; set aside.
• 6. With damp hands, shape the boudin into balls the size of unshelled walnuts, about 2 tablespoons each. Make sure they are tightly packed. You might have to squeeze some moisture out of them and that is fine. Dredge the balls in the flour, and then dip them in the egg wash, letting the excess drip off. Finally, dredge the balls in the bread crumbs, turning to coat them evenly. You will need to rinse off your hands after every 2 or so boudin balls but it is so worth the time.
• 7. Transfer the boudin balls to a greased baking sheet and refrigerate for at least 1 hour or up to overnight.
• 8. Pre-heat corn oil in a deep fryer to 350°F. Line a baking sheet with paper towels. Using a slotted spoon and working in batches, slide the balls gently into the oil and fry until a dark golden brown. Remove from the oil and drain on the prepared baking sheet. Let them cool before serving.
• 9. Serve the boudin balls hot or warm, with the Creole dipping sauce alongside. Hope you enjoy these treasures as much as we do. ;)

CREOLE BOUDIN

Steps:

• Cut the pork steak and liver into 2 inch pieces and place in a large saucepan, along with the onion, garlic, thyme, and bay leaves. Cover with cold water by 1 1/2 inches. Season well with salt and black pepper. Bring to a boil then lower the heat to a simmer, skim off any scum that rises to the surface. Simmer for about 1 hour or until the meat is very tender. Remove the bay leaves, and thyme, then strain the solids from the broth, reserve the broth.
• Grind the meats and cooked onion and garlic while they're still hot, you could also chop this by hand.
• For the Rice:.
• In a saucepan with a lid, combine the rice with 3 Cups of the reserved broth. Taste the broth for seasoning, if necessary season with salt and black pepper. Bring to a boil, then down to very low heat and cover. Cook until the rice is tender and the liquid is absorbed, about 20 minutes.
• When the rice is cooked, combine it with the ground meat mixture, green onions, and parsley. Mix thoroughly and season to taste with Kosher salt, black pepper, and Cayenne.
• Stuff into prepared hog casings , or form into patties or balls for pan frying.
• To heat the stuffed Boudin sausages, either poach them in water between 165-185 degrees F, or brush the casings with a little oil and bake in a 400 degree oven until heated through and the skins are crispy. When I poach them, I take the Boudin out of the casings to eat it because they become rubbery.

GRILLED BOUDIN AND CREOLE MUSTARD

Steps:

• For the mustard: In a medium saucepan add 1/2 to 1 cup water, the vinegar, mustard seeds and garlic. Bring to a boil and reduce the heat to a simmer. Cook at a simmer for 30 minutes.
• Remove the saucepan from the heat and, while still hot, mix in the whole-grain mustard, honey, mustard, horseradish, sugar, salt and cayenne. Refrigerate until cool.
• For the boudin: Heat a grill pan or heavy-bottomed skillet set over high heat. Brush the pan with the oil and add the boudin. Cook, turning occasionally, until crispy and golden, 10 to 12 minutes. Serve with the Creole mustard and some crackers.