Cajun Boudin Balls with Remoulade Sauce

Cajun Boudin Balls with Remoulade Sauce 2 cups finely minced pork butt 2 cups white rice 2 Tablespoons olive oil 2 cups yellow onion, finely diced 1 cup green onions, white and green parts, finely chopped 4 cloves garlic, minced 4 Tablespoon parsley, minced 1 teaspoon Kosher salt 3/4 teaspoon black pepper 1 teaspoon cayenne pepper 1 cup chicken broth Canola Oil 2/3 cup milk 2 eggs 1/2 cup panko bread crumbs 1/2 cup corn meal 1 teaspoon salt 1/2 teaspoon garlic powder Heat olive oil over medium high heat; sauté onions, green onions and garlic until soft, but not browned. Add parsley; turn off heat. In a large mixing bowl, combine pork, veggies, cooked rice, broth, salt, black pepper and cayenne pepper; combine very well. Whisk eggs and milk together in another bowl; set aside. In an additional bowl, combine Panko bread crumbs, corn meal, salt and garlic powder. Using your fingers, form pork-rice mixture into golf ball-sized balls. Carefully roll each ball in wet batter, then dry batter, ensuring dry batter is coated evenly. Pour enough canola oil to reach 3 inches in a large, heavy pot; place over high heat. When oil reaches 375°, add Boudin balls. Cook 2-3 minutes. Using a slotted spoon, transfer balls to a baking sheet lined with paper towels. Serve hot or at room temperature with remoulade sauce. Creole Remoulade Sauce 3/4 cup vegetable oil 1/2 cup chopped green onions (green and white parts) 1/2 cup chopped yellow onions 1/4 cup fresh lemon juice 1/4 cup chopped celery 3 tablespoons Creole or other whole-grain mustard 3 tablespoons ketchup 3 tablespoons chopped fresh flat-leaf parsley 2 tablespoons chopped garlic 2 tablespoons prepared horseradish 1 teaspoon salt 1/4 teaspoon cayenne 1/4 teaspoon freshly ground black pepper Combine all ingredients in a blender or a food processor fitted with a steel blade; process until almost smooth, about 30 seconds. Transfer to an airtight container and refrigerate for at least 1 hour before using.