Recipe Name Fried Boudin Balls Submitted by venupatri Recipe Description s Quantity 0 Quantity Unit Prep Time (minutes) 30 Cook Time (minutes) 30 Ready In (minutes) 60

Ingredients Amount Measure Ingredient 1 cup, chopped Onion, chopped 1 1/2 tablespoons Poblano pepper chopped 1 1/4 cups, sliced jalapeno pepper finely chopped and seeded 2/3 pound shoulder 2 liver Chicken, liver, all classes, raw 2 tablespoon salt, kosher 1 1/2 tablespoon black pepper 1 tablespoon chili powder, ancho chili 1 tablespoon chili powder 1/2 cup Italian parsley, chopped 1 1/4 cup rice, cooked 1 tablespoon all-purpose flour 2 medium eggs, beaten 1/3 cup bread crumbs (soft) 2 tablespoon Oil, vegetable, sunflower, linoleic (less than 60%) Steps Sequence Step 1 Take a mixer jar and add onion, jalapeño, pablano, green bell pepper, pork, chicken liver, salt, black pepper, chili powder, cayenne. Mix. Remove inta pan. Cover and put in the refrigerator for 4 hours. Pour in enough water to cover the meat and bring to boil on high heat. Lower the heat and cook until the meat is tender. Switch off and drain out the liquid using a straining bowl. Keep the liquid aside. Transfer the meat to a cutting board and chop it fine with a large knife. Add parsley and rice. Add 2/3 of the liquid in stages and mixing to get a nice wet mixture. Cover with plastic foil and leave in the fridge overnight. The contents should be hardened and shapable. Roll the mixture into balls and roll them in flour. Roll in beaten egg and then in bread crumbs. Deep fry by 350 deg F until golden brown. Serve with spicy, cajun mustard remoulade.