Cajun Boudin Bites with Spicy Cajun Mayo

Boudin, a truly Cajun sausage, is so popular in the South it is often sold in convenience stores and gas stations. People buy it and push the meat and rice sausage out of the casing and eat it on the spot. Its intense flavor also makes it a great stuffing for pork chops or chicken.

Recipe courtesy Treva Chadwell for Cooking Channel
TOTAL TIME: 2 hr
Prep: 15 min
Inactive Prep: 15 min
Cook: 1 hr 30 min
 
YIELD: 40 appetizer bites
LEVEL: Intermediate

ingredients

SPICY MAYO DIPPING SAUCE:
  • 1 to 2 teaspoons Louisiana-style hot sauce
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon cayenne pepper
  • 3 scallions, white and green parts, finely chopped
BOUDIN BITES:
  • 2 tablespoons vegetable oil, plus more for frying
  • 1 pound pork butt, cut into 1-inch pieces
  • 4 ounces chicken livers, rinsed and cut into 1-inch pieces
  • 2 cloves garlic, minced
  • 1 small onion, diced
  • 2 bay leaves
  • 2 sprigs fresh oregano
  • 2 sprigs fresh thyme
  • 1 cup basmati rice
  • 1 bunch scallions, white and green parts, sliced
  • 1/2 bunch fresh parsley, chopped
  • 1 teaspoon Creole seasoning
  • Kosher salt and freshly ground black pepper
  • 24 saltine crackers
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Directions

1. For the spicy mayo dipping sauce: Whisk together the mayonnaise, parsley, ketchup, mustard, hot sauce, Worcestershire sauce, cayenne pepper and scallions in a medium bowl until well combined. Refrigerate until ready to serve.

2. For the boudin bites: Heat the oil over medium-high heat in a large heavy pan. Add the pork butt and chicken livers and cook until browned, 7 minutes. Add the garlic and onions and cook until softened, 5 minutes. Add the bay leaves, oregano, thyme and enough water to cover, and bring to a boil. Reduce the heat to low and simmer until the meat is very tender, about 1 hour. Meanwhile, cook the rice according to the package directions.

3. Remove the oregano and thyme sprigs and the bay leaves. Strain the meat and onions in a colander over a medium bowl, reserving 1 cup of the liquid. Add the meat mixture along with the scallions and parsley to the bowl of a food processor and pulse until finely chopped. Remove to a large bowl and stir in the cooked rice, Creole seasoning, 1 teaspoon salt and 1/2 teaspoon black pepper. Add 1/2 cup of the reserved cooking liquid and stir until well combined and thick; the mixture should be pasty. Add up to another 1/2 cup of liquid if necessary. Set aside until cool enough to handle.

4. Pulse the crackers in the bowl of a food processor until fine. Remove to a shallow bowl. Roll the pork mixture into 1 1/2-inch balls. Dredge each ball in the cracker crumbs to coat and place on a baking sheet.

5. Heat a large nonstick skillet over high heat. Add enough oil to generously coat the bottom of the pan and heat until shimmering. Fry the bites in batches, turning often, until crisp, 2 to 3 minutes per batch. Serve warm with the spicy mayo dipping sauce.

Notes

Cook's Notes: The oil should be hot for frying the balls since the boudin is already fully cooked. You are just browning the cracker crumbs and heating the balls.

Freeze some of the boudin for a later use. Place in a resealable plastic bag, squeeze out all of the air and freeze flat. Thaw to make bites or to use as a stuffing for pork chops or chicken.

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