Boudin Balls

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

Recipe provided by Chef Donald Link, author of “Real Cajun: Rustic Home Cooking from Donald Link’s Louisiana.”