Boudin Balls

Boudin Balls 5 lbs pork roast 2 medium onions rough cut 1 lbs pork liver(chicken liver will work if you cant get pork) 2 shallots 2 bell peppers rough cut 2 bunches green onion, chopped fine 1 bunch fresh parsley, chopped fine 1 tsp white pepper 2 tbsp salt 1 1/2 tbsp black pepper 5 tbsp cayenne 8 cup cooked rice(cook with reserved stock for more flavor) 2-3 eggs whisked 2 cups of breadcrumbs 2 cups of seasoned flour In a large stockpot combine the pork roast, liver, rough cut shallots, rough cut onions, and rough cut bell peppers with enough water to cover the entire contents of pot. Boil until the meat begins to separate from the bone,about 1 1/2 hrs. Removed the veggies and chop up. Remove the roast from water and then trim the fat from meat. Reserve the stock. (I use some of the reserved stock as the liquid to cook my rice with to get more flavor.) With a meat grinder or stand mixer, grind/mix together the meat with the boiled onions, shallots and peppers. Return the meat mixture to the pot and add the green onion and parsley. Add the white pepper, salt, black pepper and cayenne. Stir thoroughly. Add the cooked rice to the mixture and keep the consistency “wet” by adding the reserved stock but not too wet to handle. With a large spoon or ice cream scooper, take a scoop of rice mixture and roll the boudin balls then set in the refrigerator for 1-2 hours. Roll the boudin balls in flour to coat, then roll in the eggs, and then roll in the breadcrumbs. Heat the cooking oil to 350 degrees. Drop in the boudin balls and fry until golden brown about 4 minutes. Place on paper towels to drain. Serve warm but it tastes great even when cold.