I drove over the road for 25years .Found these in a Louisiana truck stop .Yummy. Came back home made them myself. But it's been awhile. Thanks for the refreshing course Sir.
I first seen your comment i thought I wrote it we used to drive 20+ years found them at a Louisiana truck stop tried them and fell in love with them now miss going to Louisiana to get me some of them I’m semi retired now
I followed the recipe exactly except for a couple of changes (no celery, since I hate it, used ground pork instead of pork shoulder, and went for a seasoned flour breading instead of panko). It was very delicious and, as my husband put it, packed full of flavor. Thanks for the recipe!
Nice job Rus. I'm a little late to this party, I know. I made these yesterday for a thanksgiving appetizer and they absolutely killed! Everyone, even kids loved em. I used your recipe exactly and it was enough for over 50 golf ball sized portions. Thanks again brother for sharing what you do. That's probably the third or fourth time you've made me a hero at family parties. Keep em comin'.
I had boudin down in de quincy LA last year helping the hurricane clean up with samaritans purse. Been looking for a easy recipe for it and this looks amazing! I had the sausage but I like the idea of the balls for entertaining. Thanks for the video and God bless
Lawdy, those boudin balls looked killer Rus!! I will be making these, so this is going into my favorites! Why don't you send me that portion that you froze? LOL
Thanks brother! I think your going to like this recipe Troy! Great flavors! Funny you mentioned the froze boudin. I gave away some of it yesterday. Terynia gave me a dirty look, lol ;)
I am throwing a Mardi Gras Party and I am making these. You are my new favorite youtube channel. You are after my own heart. Keep doing what you're doing.
I saw this video, bought my ingredients, got out my grinder and now the only thing I like is the remoulade sauce. Can you share the recipe of the one used in the video. Thanks so much for all the good food and videos. I love watching you cook. God Bless
Lavonda Thigpen I'm sorry all you liked was the sauce. The remoulade sauce I used in this video comes from Frog Bone Cajun Sauces. I don't have the recipe for this exact sauce, but I do have a remoulade sauce recipe if you would like it. It's actually on a few of my older videos. Let me know, and I will give it to you. Thanks for watching my videos :)
My brother made some and brought them to work one day in West Virginia. Nobody up here knew what Boudin was, but everyone seemed to like them. A bit labor-intensive to make in large quantities, but oh so delicious.
They are Karen. Boudin is usually stuffed into a casing to make it more of a sausage, but this is another great way to enjoy the great flavor of boudin :)
Rus, I have had these before but have never prepared any. Yours looked and sounded fantastic. Speaking of sound your audio (voice) was peaking just a touch! Great job none the less!
Thanks Phil! I noticed a few peaks while editing, but I didn't want to bring my level down any for the few instances. I have got to learn to keep my talking at the same volume during these cooks. I think I will adjust my gain down a bit and see what result I come up with
Excellent video! You make it look so simple. Can't wait for the upcoming football season to try these. On a side note....I started watching your videos last week and have been hooked. I'm on a Smoky Ribs BBQ & Southern Cuisine binge. You have a loyal subscriber and looking forward to great tips, techniques and recipes.
+Rodney Vargas Thank you, I appreciate it and thank you so much for subscribing and watching the videos. Glad you found my channel and enjoy the videos!
Fantastic recipe. I look forward to making these on Memorial Day weekend as a treat around the fire after a day of dove hunting. Thanks again Rus for the great recipe and keepem' coming !
Super video Russ! I'm saving it to my favorites, since I have trouble getting boudin here I may just get me a grinder and make my own with your recipe, thanks for sharing, take care my friend!
Thanks Daryl, and you don't have to invest in a grinder, unless you just want one. You could use a food processor or blender as well, or even a cleaver to chop it up fine. Thanks for stopping by Daryl! I appreciate it!
Smoky Ribs Hey Russ the LEM grinder you have may have come from Cincinnati, I delivered to there distribution center about a month ago they was shipping them out in truck loads the place is in Westchester Ohio only about a mile from where I work. I should have talk to them, I was interested but didn't have any spare time on the job. Thanks again Russ!
Daryl, the Lem is not a top of the line grinder, but it does everything I need it to do, and works really good, and the price is very affordable as well. I recommend it for sure
There is ONE restaurant that I know of that serves Boudin Balls in INdy. A fried chicken joint and I love them!! Now I know how to make my own. You recipe sounds wonderful! And dont lose your accent! That accent makes your food taste better!!
Melinda Huerta Greene Glad your able to get them up there in Indy. I love eating them for breakfast, lol! I don't think there's no chance of ever losing this accent ;) Thanks for your nice comment, I appreciate it :)
Hey thanks Rus! Up here in Peterborough Ontario Canada pretty much no one has even heard of boudin much less tried it! Ive been makin my own sausage for years and 2 of our favorites are boudin and andouille.Just the other day my wife mentionedhow she missed boudin. these sound real gud!! Happy New Year from BPB'S Hockus Smokus and The Reservoir Hogs Chapter!!
You just named my two favorite sausages. I do a little sausage making my self, and plan on doing more before long. I'm doing another video this weekend and boudin will be at the heart of this recipe. Happy New Year and thanks for watching :)
Excellent video Rus. I'm with you regarding the chicken livers, but I could definitely see how this would work when you mix it all together. The crisp sounded awesome. I definitely have to try this. The sauce looks killer.
Thanks Russ, and brother, I don't even like the way liver is spelled, little on the way it taste, but it is a key ingredient in this, and you will never taste the liver the way it normally is. As you said, when all mixed together, it brings on a wonderful flavor and a very popular thing down here where I live. You won't regret trying it, I promise ;)
Wow, that's a heck of a recipe. Love it. I was hooked when I saw you add the chicken livers... We don't get this kind of food up in north Georiga. Thanks for the video
Man.. That was one helluva cook Rus!! Thank you so much for this.. I've been wanting to make some boudin since I've never tried it before, but I wanted a good recipe from someone I wouldn't think twice about following.. You just made a believer, and I'm gonna make these asap!! Thanks bud.. Cheers!!!
YUM! You had to dip out of JB's live stream last week after the question "what was your favorite video and why?" I was about to tell you one of my personal favorites is your Cuban mojo fajitas. Not only because of the ingredients, but because of the method of cooking. Any chance we might see you break out the MoJoe griddle any time soon? I love those fast griddle cooks. Keep the videos coming. I am glad you got through your move and can start cooking again.
Kinda funny you mentioned the Mojoe Griddle, because I received some homemade Cuban rub today from another RUclipsr, and the Mojoe Griddle was the first thing that come to my mind, and even told him that, lol! Yes, you will see more of the Mojoe for sure. I move around, and do a lot of different things on my channel, but I always make my way back to the toys I love the most ;)
What a great recipe. Looks like the way my Grandmother made her boudin. And she was from Butte LA Rose Louisiana!! Headed to the store now for the ingredients! !!
I had boudin balls for the first time at a gas station in Orange, Texas. I fell in love!! I haven't had them since and have been craving them. I want to get this right and my question is, in the video you said 1 1/2 teaspoons of Cajun seasoning, in the recipe below the video you call for 1 1/2 tablespoons? Great video and thanks for sharing!!
I wish you would have shown us the texture of the inside of the boudin ball after they had been deep fried. Other than that, they look delicious! Thanks for the video!
Those looked great, I am a big fan of Chicken Livers so I will add a few more when I make this. And I will be making it. I keep seeing that Rocket Pot so I have to invest in one, they do a great job. The finish was great in this Video Rus, you eating and Keith's Remoulade Sauce. Boy I love that stuff.
Thanks Steve! You actually cannot distinguish the liver flavor once all the ingredients are combine, but it is a most to the boudin to give it the unique flavor that makes it boudin. Yes sir, Keith's remoulade is great with these!
Where have I been? Great Job!! I remember eating chicken liver / hearts as a kid growing up. I am sure this would taste amazing. That Cajun RocketPot looks bad arrss :) Thumbs up!!
Firs time ever having these was down to JB's and I was a fan. Yours looks like spherical perfection Rus. As for freezing the Boudin that you did not cook, have you frozen them rolled before breading them?
Thanks Joe! Actually, you could roll, bread and then freeze, but for the sake of this video, I just put it in zip lock freezer bags, and froze as is. Will roll, and bread them when I'm ready for another batch.
Smoky Ribs I hear you Rus, freezing either way would work. I was thinking that making a batch ahead of time, getting them all rolled for a party would be one way to save a little time. Thanks man!
You can also put shaped balls on greased tray, put them in freezer when hard bag them up,,,, i also do Crabmeat balls like this,,,take them out of Freezer, roll in eggs, bread and Fry them,,,, i cooked offshore on Production Platforms and for Tidewater Marine M/V for 20 years!!!
I made this recipe. I added more meat, more liver, and now seasoning. I haven't fried it up yet. But I tested it, and it's delicious. However, you are missing 2 ingredients in my opinion. Paprika and Worcestershire sauce.
Made the boudin mixture last night, along with kielbasa mix, both chilling in the fridge now, plan on making the balls tonight, do you have a link to make the roumalade for dipping them?
At the fling this year we gonna have Smoked Boudin balls from Ronnies... Yum, Big Time!!! Regular Boudin is Good stuff! Smoked Boudin is Crazy Good!...
OMG.... I've had these once and they are absolutely delicious. I couldn't remember the name of them, so thank you for bringing them back to my recollection! :-)
Well i added more rice and 1/2 cup plain water and black pepper and more Cayenne let it sit, tasted good cold, formed the balls and deep fried them and Guess what? OMG they are perfect, thanks you video reinsured me that i was making it right other than the over salting lol. and thanks for responding to me, thats very Kewl, from one BBQing man to another Bon appitite and happy Smoking. Cheers.😉
+Al Garcia Rice was a great idea! It will absorb as good as potatoes if not better! Glad you worked it out! I try to respond to all questions but some do slip through the cracks. Cheers :)
are you saying "caiyu"? I heard that mentioned several times in your recipe. Im thinking its "cayenne" but wanted to make sure. I am making some of there!! They look absolutely delicious. Thank you...
Melinda Huerta Greene Lol, yes I think you are referring to me saying cayenne. I try to get the southern accent polished, but I've been talking this way to long. These are really good, and hope you give them a try. :)
Wow I have to make these one day soon. Im starting a catering business and I think there would work great as an appetizer. Gotta get that meat grinder tho. lol
I drove over the road for 25years .Found these in a Louisiana truck stop .Yummy. Came back home made them myself. But it's been awhile. Thanks for the refreshing course Sir.
I first seen your comment i thought I wrote it we used to drive 20+ years found them at a Louisiana truck stop tried them and fell in love with them now miss going to Louisiana to get me some of them I’m semi retired now
I followed the recipe exactly except for a couple of changes (no celery, since I hate it, used ground pork instead of pork shoulder, and went for a seasoned flour breading instead of panko). It was very delicious and, as my husband put it, packed full of flavor. Thanks for the recipe!
WOW Rus! I've never had a boudin ball but now I have a craving!! These look fantastic!
It's been 6 years. Have you one yet?
I live in the northwest and love watching your channel for how to cook southern style thank you
Can't find a comment saying that they actually made these. Well, I did and they are truly amazing!!!
Glad you enjoyed them!
@@SmokyRibsBBQ Thank you!!!
Nice job Rus. I'm a little late to this party, I know. I made these yesterday for a thanksgiving appetizer and they absolutely killed! Everyone, even kids loved em. I used your recipe exactly and it was enough for over 50 golf ball sized portions. Thanks again brother for sharing what you do. That's probably the third or fourth time you've made me a hero at family parties. Keep em comin'.
Thanks, and really glad you enjoyed the recipe and I appreciate the feedback and comments! They are addicting :)
I had boudin down in de quincy LA last year helping the hurricane clean up with samaritans purse. Been looking for a easy recipe for it and this looks amazing! I had the sausage but I like the idea of the balls for entertaining. Thanks for the video and God bless
Lawdy, those boudin balls looked killer Rus!! I will be making these, so this is going into my favorites! Why don't you send me that portion that you froze? LOL
Thanks brother! I think your going to like this recipe Troy! Great flavors! Funny you mentioned the froze boudin. I gave away some of it yesterday. Terynia gave me a dirty look, lol ;)
Smoky Ribs I bet she did!!! LOL
Never seen them made from scratch like this before...Thanks...Looks Mighty Fine
Thanks Gary, and thanks for stopping by brother! Been awhile since I've seen you on the tube brother :)
I am throwing a Mardi Gras Party and I am making these. You are my new favorite youtube channel. You are after my own heart. Keep doing what you're doing.
+matthew reeves Thanks Matthew, I sure appreciate that!
Got boudain balls from Billy's in Scott Louisiana. ..OMG. "Billy's" and "Best Stop" AMAZING
Ah yes famous Billy's Boudain
Ik the one outside of baton Rouge though
Especially the ones with pepperjack cheese
Just brought some back to the Smokey Mountains from Billy’s
Rabideauxs is very good also
I saw this video, bought my ingredients, got out my grinder and now the only thing I like is the remoulade sauce. Can you share the recipe of the one used in the video. Thanks so much for all the good food and videos. I love watching you cook. God Bless
Lavonda Thigpen I'm sorry all you liked was the sauce. The remoulade sauce I used in this video comes from Frog Bone Cajun Sauces. I don't have the recipe for this exact sauce, but I do have a remoulade sauce recipe if you would like it. It's actually on a few of my older videos. Let me know, and I will give it to you. Thanks for watching my videos :)
Smoky Ribs I would love to have your recipe for the remoulade sauce......Thank you so much.....
My brother made some and brought them to work one day in West Virginia. Nobody up here knew what Boudin was, but everyone seemed to like them. A bit labor-intensive to make in large quantities, but oh so delicious.
I've never had Boudin Balls but they look scrumptious!!
They are Karen. Boudin is usually stuffed into a casing to make it more of a sausage, but this is another great way to enjoy the great flavor of boudin :)
Rus, I have had these before but have never prepared any. Yours looked and sounded fantastic. Speaking of sound your audio (voice) was peaking just a touch! Great job none the less!
Thanks Phil! I noticed a few peaks while editing, but I didn't want to bring my level down any for the few instances. I have got to learn to keep my talking at the same volume during these cooks. I think I will adjust my gain down a bit and see what result I come up with
How to cook boudin
I tried your recipe and I loved it, Thanks so much!! By the way, love your channel.
Excellent video! You make it look so simple. Can't wait for the upcoming football season to try these.
On a side note....I started watching your videos last week and have been hooked. I'm on a Smoky Ribs BBQ & Southern Cuisine binge. You have a loyal subscriber and looking forward to great tips, techniques and recipes.
+Rodney Vargas Thank you, I appreciate it and thank you so much for subscribing and watching the videos. Glad you found my channel and enjoy the videos!
Fantastic recipe. I look forward to making these on Memorial Day weekend as a treat around the fire after a day of dove hunting. Thanks again Rus for the great recipe and keepem' coming !
Your welcome and enjoy! We love them!
O man I have never had these But I would love that yum!
Linda you would love them! :)
@@SmokyRibsBBQ ⁶⁶
Best thing to happen to the world
Where you from?
Rus, great vid! That is one of my all time favorites. Especially when a bit crawfish is added.
I´ve never heard of Boudin Balls before, but these look fantastic! Great job, Rus!
The recipe was invented in Louisiana, and very popular down here in the deep south of Louisiana and even where I live here on the coast of Mississippi
I definitely have to make some of those Rus! they look delish! Mouth watering good!!
Thanks Manuel! Give em a try brother! I have a feeling your going to love the flavors ;)
That looks completely amazing Rus! I've never had boudin before, but I know I want to.
Give it a try sometime Michael. Thanks for watching brother!
You don't know what you're missing!
looks so good russ, i have to try and make these from scratch now
Thanks Joe! Joe, these are great man, give em a try for sure brother :)
You or a bad man!!! Very good. Keep up the good work. ☆☆☆☆☆
We love pepper jack cheese in our boudin balls. We used to get softball size boudin balls near Crowley.
What I love about this dish is that everything is already cooked before you fry it, thank you for sharing : )
Your welcome
Dude!! These turned out great. Do you have a recipe for that sauce? Thanks.
Super video Russ! I'm saving it to my favorites, since I have trouble getting boudin here I may just get me a grinder and make my own with your recipe, thanks for sharing, take care my friend!
Thanks Daryl, and you don't have to invest in a grinder, unless you just want one. You could use a food processor or blender as well, or even a cleaver to chop it up fine. Thanks for stopping by Daryl! I appreciate it!
Smoky Ribs Hey Russ the LEM grinder you have may have come from Cincinnati, I delivered to there distribution center about a month ago they was shipping them out in truck loads the place is in Westchester Ohio only about a mile from where I work. I should have talk to them, I was interested but didn't have any spare time on the job.
Thanks again Russ!
Daryl, the Lem is not a top of the line grinder, but it does everything I need it to do, and works really good, and the price is very affordable as well. I recommend it for sure
There is ONE restaurant that I know of that serves Boudin Balls in INdy. A fried chicken joint and I love them!! Now I know how to make my own. You recipe sounds wonderful! And dont lose your accent! That accent makes your food taste better!!
Melinda Huerta Greene Glad your able to get them up there in Indy. I love eating them for breakfast, lol! I don't think there's no chance of ever losing this accent ;) Thanks for your nice comment, I appreciate it :)
Hey thanks Rus! Up here in Peterborough Ontario Canada pretty much no one has even heard of boudin much less tried it! Ive been makin my own sausage for years and 2 of our favorites are boudin and andouille.Just the other day my wife mentionedhow she missed boudin. these sound real gud!! Happy New Year from BPB'S Hockus Smokus and The Reservoir Hogs Chapter!!
You just named my two favorite sausages. I do a little sausage making my self, and plan on doing more before long. I'm doing another video this weekend and boudin will be at the heart of this recipe. Happy New Year and thanks for watching :)
I have never had boudin, you make this look simple to make and tasty, think I will give it a try very soon
Jimmy, it is very easy to do, and well worth the effort brother! The Frog Bone remoulade is excellent with these
Smoky Ribs holy crap i love this food but i don't whan give up right now
I’ve never heard of ‘Italian parsley’. I always thought parsley was parsley. Tried this recipe and it was DELICIOUS!
Italian parsley is flat leaf parsley.
Mmmm, Something I've not (yet) tried. They look amazing, Rus!
Give em a try Dan! Easy to make brother, and well worth the effort ;)
Excellent video Rus. I'm with you regarding the chicken livers, but I could definitely see how this would work when you mix it all together. The crisp sounded awesome. I definitely have to try this. The sauce looks killer.
Thanks Russ, and brother, I don't even like the way liver is spelled, little on the way it taste, but it is a key ingredient in this, and you will never taste the liver the way it normally is. As you said, when all mixed together, it brings on a wonderful flavor and a very popular thing down here where I live. You won't regret trying it, I promise ;)
Got some from Billy’s last week and they were amazingly delicious
thanx for the full recipe…trying this out for the holidays!
Hope you enjoy
Wow, that's a heck of a recipe. Love it. I was hooked when I saw you add the chicken livers... We don't get this kind of food up in north Georiga. Thanks for the video
Thank you, I appreciate it! Give it a try sometime, and let me know what you think of Boudin Balls :)
Man.. That was one helluva cook Rus!! Thank you so much for this.. I've been wanting to make some boudin since I've never tried it before, but I wanted a good recipe from someone I wouldn't think twice about following.. You just made a believer, and I'm gonna make these asap!! Thanks bud.. Cheers!!!
Thanks Chad! Yes, give it a try. I think you will be pleasantly surprised with the great flavor of these ;)
Those looked great. Never had boudin balls before...
Thanks Chris! Boudin balls are great, but then again, so is boudin sausage, and it smokes very well also.
WOW, these Boudin Balls look that delicious! Super Recipe Russ, thanks for the great Video!
Thank you Oliver, and your welcome brother!
YUM! You had to dip out of JB's live stream last week after the question "what was your favorite video and why?" I was about to tell you one of my personal favorites is your Cuban mojo fajitas. Not only because of the ingredients, but because of the method of cooking. Any chance we might see you break out the MoJoe griddle any time soon? I love those fast griddle cooks. Keep the videos coming. I am glad you got through your move and can start cooking again.
Kinda funny you mentioned the Mojoe Griddle, because I received some homemade Cuban rub today from another RUclipsr, and the Mojoe Griddle was the first thing that come to my mind, and even told him that, lol! Yes, you will see more of the Mojoe for sure. I move around, and do a lot of different things on my channel, but I always make my way back to the toys I love the most ;)
You keep coming back, and I will keep watching. Thanks Rus!
What a great recipe. Looks like the way my Grandmother made her boudin. And she was from Butte LA Rose Louisiana!!
Headed to the store now for the ingredients! !!
Thank you, it's probably very very similar to what your grandmother made. I put the ingredients in the description box below the video :)
I made them! WOW!!! They are so awesome! Making more tomorrow
Glad you liked them! Be careful, they are addictive, lol ;) Enjoy!
Looks absolutely terrific. Great video!
Best camera award goes to you
Excellent Job on this video Rus!
Cajun TV Network Thanks Ken! I love boudin balls brother :)
I had boudin balls for the first time at a gas station in Orange, Texas. I fell in love!! I haven't had them since and have been craving them. I want to get this right and my question is, in the video you said 1 1/2 teaspoons of Cajun seasoning, in the recipe below the video you call for 1 1/2 tablespoons? Great video and thanks for sharing!!
Mike McIlhenny Never mind.....read it again and it does call for teaspoons. My apologies sir!
First time viewer and I gotta say...dude you're cool!
Awesome gameday food!!! Looking great!!
Thank you Markus! Thanks for stopping by brother :)
Yay Rus. Took some time... But now I'm back again!
I just found your channel today and I tell you I watched about 12 videos already and acquired about 3 pages of ingredients for a shopping list
Glad you found my channel! Thanks for watching the videos and glad your enjoying them!
I wish you would have shown us the texture of the inside of the boudin ball after they had been deep fried. Other than that, they look delicious! Thanks for the video!
Those looked great, I am a big fan of Chicken Livers so I will add a few more when I make this. And I will be making it.
I keep seeing that Rocket Pot so I have to invest in one, they do a great job.
The finish was great in this Video Rus, you eating and Keith's Remoulade Sauce. Boy I love that stuff.
Thanks Steve! You actually cannot distinguish the liver flavor once all the ingredients are combine, but it is a most to the boudin to give it the unique flavor that makes it boudin. Yes sir, Keith's remoulade is great with these!
I did It, sir! It was fantastic and I gonna make this again soon! haha! Thank u so much!
Claudson Dantas was it hard to make
You sir...ARE LEGIT! No doubt about it.
oh my I love the sounds of these! they look incredible Rus. Never seen them made before. I gotta try me one of those before I cross over LOL
Thank you Angie! Now you know how to make them, so no since in waiting till you cross over, lol ;)
i had these at a cookout in Eunice Louisiana, unbelievable!
I had some in Lake Charles a few years ago and I could eat them for breakfast, lunch and dinner
this video is proof that a old dog can learn a new trick , can't wait to make these !
Where have I been? Great Job!! I remember eating chicken liver / hearts as a kid growing up. I am sure this would taste amazing. That Cajun RocketPot looks bad arrss :)
Thumbs up!!
Thanks Allen! I'm pretty certain you would love these. Yeah, I'm loving the Rocket Pot products! Awesome stuff brother!
all your recipes looks so great!
Thank you, I sure appreciate you watching them, and glad your enjoying the videos :)
Man oh man russ I think I could eat that dozed myself..killer stuff brother
Thanks guys! I appreciate you stopping by and watching. Yeah, a dozen wasn't enough in hind site, ;)
I have never had anything like that. I like all the ingredients so it has to be awesome. Plus, I love chicken livers :)
Michael, please give this a try sometime. You can buy these pre-made all over the area I live in, and of course Louisiana. Good stuff brother ;)
It's looks delicious
Being from the Boston area Im glad you did not make deflated balls LOL, Looked great brother , Go Pats.......!!!
Lol! Thanks, I appreciate brother :)
Omg that looks sooo good!! Wish i could find that in Texas 😫 I’ll attempt to make them at home for now thanks for the video! 👍😃
You can. Houston and Beamount
That's what I love about living in south east Texas all the cajun food
Love that rocket pot Rus! Good looking balls, too. lol TFS & have a great weekend :D
Thanks Kelly! You made me chuckle with the "good looking balls" comment :D Have a great weekend too, and thanks so much for stopping by!
Smoky Ribs That's why I wrote it. LOL To get a good laugh outta ya! Laughter is the best medicine! Yvw! I enjoy your vids bud! :)
Firs time ever having these was down to JB's and I was a fan. Yours looks like spherical perfection Rus.
As for freezing the Boudin that you did not cook, have you frozen them rolled before breading them?
Thanks Joe! Actually, you could roll, bread and then freeze, but for the sake of this video, I just put it in zip lock freezer bags, and froze as is. Will roll, and bread them when I'm ready for another batch.
Smoky Ribs I hear you Rus, freezing either way would work.
I was thinking that making a batch ahead of time, getting them all rolled for a party would be one way to save a little time.
Thanks man!
damn rus, is this all i gotta do to make boudin,,,,im gonna do it,,,thanx guy
That's all there is to it Keith! Enjoy :D
Bouidan
You can also put shaped balls on greased tray, put them in freezer when hard bag them up,,,, i also do Crabmeat balls like this,,,take them out of Freezer, roll in eggs, bread and Fry them,,,, i cooked offshore on Production Platforms and for Tidewater Marine M/V for 20 years!!!
Boudatious! Thanks for sharing!
First time looking at this and I’m gonna try this
cant wait to make it ty waiting on my pot
yup I'm going to go broke trying to recreate your stuff awesome awesome awesome.
LOL, thanks, I'm glad to hear your trying some of the recipes
very yummy yummy. Nice for sharing.
Omg, I love Boudin sausages. Never had them in balls. I'm sure it's good either way.
Those look awesome, Rus!
Thanks MJ, I appreciate you watching :)
Rus your a great cook .and a great guy
+Jose G Thank you! I appreciate it :)
I will agree with food jazz. Look really Good.
Ol Angus Thank you, they are delicious :)
l've never had anything like that but they looked good Rus! Personally, I love chicken livers. Maybe I'll make them for the Superbowl. LOL
Give em a try Jim, and thanks for watching brother :)
I made this recipe. I added more meat, more liver, and now seasoning. I haven't fried it up yet. But I tested it, and it's delicious. However, you are missing 2 ingredients in my opinion. Paprika and Worcestershire sauce.
Thanks Rus this is a must try of mine 👌👍
You bet
Thank you awesome video I'm actually about to do this in my keto recipe
Looks delicious I must try to make this 💜
Made the boudin mixture last night, along with kielbasa mix, both chilling in the fridge now, plan on making the balls tonight, do you have a link to make the roumalade for dipping them?
Thanks for the videos all you recipes look amazing brother
Channing wants me to make it. Haha I knew he would. This looks very easy. I don't have a meat grinder. Could I use a food processor?
Do you have a recipe video with the remoulade sauce? Thanks Rus!
those looked awsome defenlty want to try to make some of them!!!
Thank you! This is a favorite in our area, and I'm sure your going to like them :)
Great Video Russ, Make some patties with the lefter over boudin mixture & smoke em... MMMmmmm Yum! PS check yer PM box sir
Thanks JB! Hey, that's a great idea for the left overs! Just replied back to your PM
At the fling this year we gonna have Smoked Boudin balls from Ronnies... Yum, Big Time!!!
Regular Boudin is Good stuff! Smoked Boudin is Crazy Good!...
OMG.... I've had these once and they are absolutely delicious. I couldn't remember the name of them, so thank you for bringing them back to my recollection! :-)
Your welcome :)
Damn I can't wait to make some. They look delicious
Enjoy! Thanks for watching the video, I appreciate it!
great looken boudin balls ill take the rest of em olz zzzzzzz sir in san antonoi texas. also great vidio
Well i added more rice and 1/2 cup plain water and black pepper and more Cayenne let it sit, tasted good cold, formed the balls and deep fried them and Guess what? OMG they are perfect, thanks you video reinsured me that i was making it right other than the over salting lol. and thanks for responding to me, thats very Kewl, from one BBQing man to another Bon appitite and happy Smoking. Cheers.😉
+Al Garcia Rice was a great idea! It will absorb as good as potatoes if not better! Glad you worked it out! I try to respond to all questions but some do slip through the cracks. Cheers :)
I'm making these today Russ.
docindahouze Good deal! I love boudin balls!
awesome man. Got a new weber at xmas been busy gotta try this one.
Thanks! Congrats on the Weber as well! Can't ever go wrong with a Weber :)
I’m from Louisiana looks good
I've never heard of them before. I don't like liver. I am going to give this a try. I'm kind of excited to do it.
+Grant Jones I have a feeling your gonna like them. You will not detect the liver at all, and I can't stand liver either :)
+Grant Jones I hate liver. Use calf's liver. Very mild and works well. Got to have the liver.
Very good video and instructions. What's the recipe for the roumalade? .... or is there another video for that? : ) Thanks!
I wonder if I can use a food processor, carefully, before adding rice.
Yes! You can
are you saying "caiyu"? I heard that mentioned several times in your recipe. Im thinking its "cayenne" but wanted to make sure. I am making some of there!! They look absolutely delicious. Thank you...
Melinda Huerta Greene Lol, yes I think you are referring to me saying cayenne. I try to get the southern accent polished, but I've been talking this way to long. These are really good, and hope you give them a try. :)
Wow I have to make these one day soon. Im starting a catering business and I think there would work great as an appetizer. Gotta get that meat grinder tho. lol
+Gloria Jeffers They are perfect for a appetizer. I even eat them for breakfast lol! :)