Let’s talk tailgate food. Without a doubt, one of my all-time favorite game-day eats is the boudin ball, and it’s really not that hard to make your own. Sure, you can pick them up from one of the dozens of Cajun meat markets in South Louisiana. But it’s also satisfying to make them at home or in the shadow of Tiger Stadium. Assemble in advance and pop in the fryer on site.
What’s on your game day menu? Tweet it to me @mhrwriter.
Boudin balls with spicy Mayhaw dipping sauce
Makes 2 Dozen
2 ˝ cups finely minced pork butt, preferably warm
2 cups medium grain white rice
2 tbls. olive oil
2 cups finely diced yellow onion
1 cup finely chopped green onions, white and green parts
4 cloves minced garlic
4 tbls. chopped parsley
1 ˝ teaspoons Kosher salt
3/4 teaspoon black pepper
˝ teaspoon cayenne pepper (increase to ľ teaspoon or more if you like spicy)
1 ˝ cups defatted pork broth
Canola oil
2/3 cup milk
2 eggs
1/2 cup panko bread crumbs
1/2 cup cracker meal or corn meal
1 teaspoon salt
1/2 teaspoon garlic powder
Transfer pork to a clean work surface, shred with a fork, and mince into small, even pieces. Heat 2 tablespoons of olive oil over medium high heat and sauté the onions, green onions and garlic until very soft, but not browned. Add the parsley to the pan and turn off the heat. In a large mixing bowl, combine the pork, sautéed veggies and parsley, cooked rice, pork broth, salt, black pepper and cayenne pepper and combine very well.
Whisk eggs and milk together in a bowl and set aside. In another bowl, combine panko bread crumbs, cracker or corn meal, 2 teaspoons salt and ˝ teaspoon garlic powder.
