Jul 13 2026
Restaurants›Mason's Grill›Boudin Stuffed Onion Rings Recipe

Boudin Stuffed Onion Rings Recipe

Inspired by Mason's Grill
Time2h
Serves4

Two Thick-Cut Onion Rings stuffed with our Homemade Pork Boudin, Hand-Battered and Deep Fried, served with Remoulade Sauce

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Ingredients

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For the Boudin

For the Onion Rings

For the Remoulade Sauce

Method

For the Boudin

  1. 1

    Cook the Meats

    In a large pot, add the pork shoulder and pork liver. Cover with water and bring to a boil. Reduce heat and simmer for about 1 hour until meats are tender. Drain and let cool.

  2. 2

    Prepare the Boudin Mixture

    Once cooled, grind the meats together with cooked rice, chopped onion, celery, green bell pepper, and minced garlic using a food processor. Add Cajun seasoning, salt, and black pepper to taste, mixing well.

  3. 3

    Chill the Mixture

    Transfer the mixture to a bowl, cover, and refrigerate for at least 1 hour to allow flavors to meld.

For the Onion Rings

  1. 4

    Prepare the Onions

    Peel the onions and slice them into thick rings, about 1 inch wide. Carefully separate the rings.

  2. 5

    Stuff the Rings

    Fill each thick onion ring with the prepared boudin mixture, pressing it in firmly. Set aside.

  3. 6

    Prepare Breading Station

    In one bowl, place flour; in another, whisk together eggs and milk; and in a third bowl, place breadcrumbs.

  4. 7

    Bread the Onion Rings

    Dredge each stuffed onion ring in flour, dip in the egg mixture, and then coat with breadcrumbs. Ensure they are well-coated.

  5. 8

    Fry the Onion Rings

    In a deep frying pot, heat oil to 350°F (175°C). Carefully drop in the breaded onion rings in batches and fry until golden brown, about 3-4 minutes. Remove and drain on paper towels.

For the Remoulade Sauce

  1. 9

    Mix the Sauce

    In a bowl, combine mayonnaise, Dijon mustard, Worcestershire sauce, hot sauce, garlic powder, paprika, salt, and black pepper. Mix well until smooth.

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