Pork Dust Crusted Boudin Balls with Dirty Rice


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Boudin balls are a very traditional and popular Louisiana staple. Normally made with white rice and deep fried, we’ve created a delicious, healthy, immune-boosting alternative.  They will taste great on their own, or with any AIP friendly dipping sauce you have on hand.

Liver can have a very distinct taste, so our chef has worked hard to smooth out the flavor and keep it mellow. Using aromatics like onions, helps to enhance and compliment the flavor of liver.

Why liver? It’s one of the most nutrient-dense foods on earth!! Yeah, you heard that right! With this in mind, our chef has been focusing on creating more dishes that focus on organ meats, especially now that our immune systems need to be stronger than ever. 

Cauliflower, pastured pork butt, grass-fed beef liver, grass-fed ground beef, scallions, organic parsley, onions, garlic, organic celery, extra virgin olive oil, bacon’s heir pork panko, sea salt, thyme, bay leaf
Receiving and Storage: Must be received and stored frozen until “use-by” date.

Reheating: Remove tray from freezer and defrost overnight in the refrigerator. Recommended Oven: Preheat oven to 350F. Remove tray sleeve and film. Cover the side with dirty rice with a piece of foil and place on a sheet tray. Leave the boudin balls uncovered. Heat for 15-20 minutes until hot all the way through. Microwave: pull back film to vent, heat on high for 3 minutes until hot all the way through.
pork dusted boudin balls

Serving Size - 11 ounces
Servings per container - 1 
Calories - 540, Total Fat 39g, Saturated Fat 12g, Trans Fat 0g, Cholesterol 190mg, Sodium 570mg, Carbohydrates 20g, Dietary Fiber 6g, Total Sugars 8g, Protein 31g.
Vitamin D 110% • Calcium 10% • Iron 35% • Potassium 30%