Boudin Balls Recipe for the [Carnivore Diet]

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Have you been looking for a recipe for boudin balls? Well, here goes a simple one that I use for the carnivore diet. You can definitely adapt this to a normal boudin ball by adding rice and deep frying if you feel the need to do so!

Grinder Review: https://www.youtube.com/watch?v=uGQhFrtPmgU

Use Code CCYOUTUBE10 to save 10% off at CARNIVORE COMPANION: https://www.carnivorecompanion.com

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If you try this out, please DM me a picture on Instagram, I'd love to repost it!

RECIPE

Spice Mixture

1/4 Cup Smoked Paprika
1 Tbsp 1 1/2 Granulated Garlic
1 Tbsp Granulated Onion
1 Tbsp Celery Salt
1 tsp Cayenne Pepper
1/2 tsp Black Pepper

1) Mix all ingredients until homogenous

3lb Pork Butt/Shoulder, Cubed
1/2 lb Chicken Livers
6 oz Ground Pork Rinds
2 tsp of Hot Sauce
1 Egg
Salt

1) Place you pork butt into a deep pan and season generously (about 1 tbsp of salt) and coat. Place this into an oven at 450°F or 270°C for about 30 minutes in a convection oven or 45 minutes in a conventional oven.
2) Once out of the oven, reduce the heat to 350°F or 175°C and pour in 4 cups of water and 3 Tbsp of spice mix. Wrap tightly with foil and place back into you oven for 1 hour in a convection oven or 1 and a half hours in a conventional oven.
3) While that's roasting, place a pan over medium heat along with your ghee and livers. Sear on one side for 1 minute before flipping. Season with 2 tsp of your spice mix and cook until medium.
4) Roughly chop or grind your pork and liver together. Once done, add in 2 tsp of hot sauce of your choice, 2 tsp of your spice mix, tsp of salt, 2 tbsp of pork rinds, and 1 egg. Mix thoroughly and refrigerate for 1 hour.
5) Once chilled, portion into balls and coat in pork rinds. Place these into a 350°F or 175°C oven for 20 minutes to allow to crisp up. Serve.

0:00 Intro
0:35 Prepping Pork
1:10 Cajun Seasoning Blend
1:46 Braising Pork
2:05 Cooking Livers
2:31 Grinding It All
2:54 Final Preparation and Cooking
3:53 Tasting