Instructions. Place the pork shoulder, celery, onion, garlic, bell pepper, and salt into a large pot. Cover with 2 inches of water, bring to a boil and then turn down the heat and simmer …
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Instructions. Using a hand mixer on medium speed, beat the butter and Swerve until pale yellow and fluffy. Add the bourbon, vanilla extract, and pecans and stir until well combined. Place in the refrigerator for 30 …
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How To Make Keto Energy Balls Pulse almonds. Place almonds in food processor and pulse until you have a mixture of chopped almonds and almond meal. Mix dry ingredients. …
1. Combine the pork shoulder, liver, and 4 cups of water in a large saucepan. Bring to a boil; …. 2. Bring the rice and 4 cups of water to a boil in a saucepan. Reduce heat to medium-low, …. 3. …
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Directions. Dip ball into the beaten egg; press ball into bread crumbs. Place breaded ball onto a plate and repeat breading process with remaining meat balls. Working in batches, cook boudin balls in preheated oil, turning once, until crispy on the outside and hot on the inside, 3 to 4 minutes.
Instructions Spread bread crumbs evenly on a large platter. In a shallow bowl, combine eggs, salt, cayenne, and hot sauce. Form Homemade Boudin into walnut-sized balls. In a large Dutch oven, pour oil to a depth of 2 inches; heat over medium heat until a deep fry or candy thermometer registers 360°.
Roll the boudin balls in the cracker meal. Season to taste. Take the boudoin ball and first coat with the milk and egg mixture; then dredge in the cracker mixture. (You could do this step twice to get a really thick coating.) Place on a plate and refrigerate for 1 to 2 hours.
Sausages, boudin, and cracklings are now available at butcher shops in South Louisiana and at many convenience stores and supermarkets, but adventurous cooks still enjoy making their own boudin. After all, it’s little more than a combination of rice, bits of pork, liver, and just the right amount of trinity, right?