Here is a basic recipe. You can change the amounts of ingredients. Use less pork liver and increase the amount of pork. I like to add lots of green onions AND flat-leaf parsley along with bits of ...

My name is Sarah Master. I'm the head chef at Rosedale Restaurant in New Orleans. And I'm here to cook some boudin balls for you, which is a great little snack for your Mardi Gras day. So first off, I ...