Boudin balls

I used to live in New Orleans, which is where I learned to love boudin. For northerners who don't know, boudin is a a sausage made from pork (or crawfish) and rice, and it is delicious. It is prepared either in a casing like bratwurst or rolled into balls and deep fried. This recipe is totally untraditional, not deep fried, but still incredibly delicious. It's great for parties.


1 lb ground pork (preferably pastured)
1 C finely minced green onions green and white parts separated
1/2 a green bell pepper, minced
1/4 C minced celery
1 t minced garlic
2 C water
2 C properly prepared rice , cooked
2 T salt + more for rolling
1 T black pepper + more for rolling
1/2 t cayenne + more for rolling
1/4 C finely chopped parsely
1-2 C chickpea flour for rolling
Bacon fat, lard, duck fat, etc for the baking sheet


Place the pork, veggies, spices, and water in a pan and boil until the pork is cooked through-- around 20 minutes. Remove from heat and drain and reserve the broth. Once it has cooled, mix with the cooked rice and parsely, adding broth as needed to achieve a dense, sticky consistency--use your hands to knead the ingredients together.

Preheat your oven to 425. Prepare a baking sheet with the heat-tolerant fat of your choice, and use a lot of it! On a plate mix together chickpea flour and a pinch of salt, pepper, and cayenne. using your hands, grab about a golfball-sized amount of boudin and form it into a ball. This is a messy process! It will be incredibly sticky, but once you get the hang of it it goes quickly. Roll the ball in your flour mixture and place it on the baking sheet. Continue until you have used all the boudin.

Bake until the bottom is golden brown and crunchy, then carefully flip the balls using a silicon spatula to lift each from the pan without separating the exterior from the interior. Return to oven and continue baking until the balls are browned on both sides. It will take between half an hour and 45 minutes in total.