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Ingredients

• 1 1/4 pounds pork butt, cut into 1-inch cubes
• 1/2 pound pork liver, rinsed in cool water
• 1 quart water
• 1/2 cup chopped yellow onions
• 1/4 cup chopped green bell peppers
• 1/4 cup chopped celery
• 1 teaspoon chopped garlic
• 2 teaspoons salt
• 1 teaspoon cayenne
• 3/4 teaspoon ground black pepper
• 1/2 cup finely chopped parsley leaves, plus extra for garnish
• 1/2 cup chopped green onions tops, (green part only)
• 3 cups cooked medium-grain rice
• 6 cups vegetable oil, for frying
• 1 cup all-purpose flour
• 2 tablespoons plus 1 teaspoon Essence, plus more for dusting, recipe follows
• 2 large eggs
• 2 tablespoons water
• 1 cup fine dry bread crumbs
• Creole Tartar Sauce, recipe follows

Description

Food Network Invites You To Try This Boudin Sausage Balls Recipe From Emeril Lagasse.

Food Network