Boudin Balls Recipe

• 2 pounds boneless pork shoulder, cut into 1-inch cubes
• 1/2 pound pork liver, cut into 1-inch cubes
• 2 celery stalks, chopped
• 1 small onion, chopped
• 6 garlic cloves, coarsely chopped
• 3 medium jalapenos, stemmed, seeded, and chopped
• 1 medium poblano chile, stemmed, seeded, and chopped
• 4 tablespoons kosher salt
• 2 tablespoons freshly ground black pepper
• 1 tablespoon freshly ground white pepper
• 2 teaspoons cayenne pepper
• 1/2 teaspoon curing salt
• 1 teaspoon chili powder
• 7 cups cooked white rice
• 1 cup chopped parsley
• 1 cup chopped scallions (green and white parts)
• 3 cups panko
• Vegetable oil, for frying

1. Combine the pork, liver, vegetables, and seasonings in a bowl and marinate for 1 hour or overnight, covered, in the refrigerator.
2. Place the marinated mixture in a large pot and cover the meat with water by 1 to 2 inches.
3. Bring to a boil, reduce the heat, and simmer until the meat is tender, about 1 hour and 45 minutes.
4. Remove the pot from heat and strain, reserving the cooking liquid.
5. Allow the mixture to cool slightly, then put the solids through a meat grinder set on coarse grind.
6. (You can also chop with a knife if you dont have a meat grinder, which is what I usually do anyway.)
7. Place the ground meat in a large bowl.
8. Using a wooden spoon or rubber spatula, mix in the cooked rice, parsley, scallions, and 3 1/2 cups of the reserved cooking liquid.
9. Stir vigorously for 5 minutes until the mixture sticks together when pressed with the back of a spoon, adding more cooking liquid as necessary.
10. (Feel free to use a mixer if you have one.
11. I have one yet I still mix it by hand for some reason I cant explain.)
12. Place the panko in a wide, shallow dish.
13. Form the boudin mixture into golf-ball-sized rounds, roll in the panko, place on a baking sheet, and set aside.
14. Heat the oven to 200 degrees F and arrange a rack in the middle.
15. Line a baking sheet with a few layers of paper towels.
16. Pour 2 inches of vegetable oil in a Dutch oven or a large, heavy-bottomed pot.
17. Heat over high heat until the oil reaches 375 degrees F on a deep-frying/candy thermometer.
18. Add boudin balls in a single layer (youll need to do this in batches so as not to crowd the pot).
19. Fry until golden brown in color and heated all the way through, about 1 minute.
20. Transfer to the paper-towel-lined baking sheet using a slotted spoon.
21. Place the baking sheet in the oven to keep the boudin balls warm.
22. Return the oil to 375 degrees F and repeat the process with the remaining boudin balls.

pork shoulder, pork, celery stalks, onion, garlic, poblano chile, kosher salt, freshly ground black pepper, freshly ground white pepper, cayenne pepper, curing salt, chili powder, white rice, parsley, scallions, panko, vegetable oil

Taken from www.chowhound.com/recipes/boudin-balls-28090 (may not work)