Directions

• Boudin Balls:
• In a large bowl, combine pork and liver; season with 1 tsp salt and ½ tsp black pepper. In a large pot, combine meat and chicken broth; bring to a boil over medium-high heat. Reduce heat, cover, and simmer until tender, about 1 to 1½ hours. Remove meat with slotted spoon and let cool, reserving broth. Grind pork and liver with a coarse grinding disk and reserve.
• In a large pot, combine reserved broth, onion, bell pepper, celery, thyme, garlic, cayenne pepper, remaining ¾ tsp black pepper, and remaining 1⅛ tsp salt; bring to a boil over medium-high heat. Reduce heat and simmer until vegetables are tender.
• Add cooked rice and reserved meat to broth mixture and cook gently until liquid is absorbed, about 10 to 15 minutes. Add parsley and green onion, stirring as little as possible. Overworked rice will become gummy. Let boudin mixture cool to room temperature.
• Form boudin into 36 balls (about 1½ inches in diameter) and place on a parchment-lined baking sheet. Cover and freeze until firm, 30 to 60 minutes.
• In a shallow dish, lightly whisk eggs with ½ cup water. In another shallow dish, place flour. Dredge each boudin ball in flour, coat with egg, and then dredge in flour again. Place each on a parchment-lined baking sheet, cover with plastic wrap, and freeze completely.
• Tabasco Honey Butter:
• In a small saucepan, melt butter. Add honey and Tabasco and whisk to combine; remove from heat and reserve. Unused portion can be kept in an airtight container in the refrigerator up to 1 week. Stir well before use.
• Biscuits & Assembly:
• In the work bowl of a food processor, add flour and butter; pulse 1 to 2 times until butter resembles peas. In a large bowl, combine flour mixture, buttermilk, baking powder, and salt. Mix until the dough just comes together, being careful not to over mix.
• On a heavily floured cutting board, roll out dough until 1 inch thick. Cut into 18 (2-inch) circles with a round cutter, and place on a parchment-lined baking pan. Freeze pan with biscuits for 20 minutes.
• Preheat oven to 375°F.
• Bake biscuits for 12 minutes, rotate pan, and cook until golden brown, about 12 minutes more. Remove from oven and brush heavily with Tabasco-Honey Butter.
• In a large Dutch oven or stockpot, pour oil to a depth of 3 inches, and heat over medium heat until it reads 350°F on a candy or deep-fry thermometer. Thaw Boudin Balls for about 10 minutes and then fry in batches of three for 8 minutes. Transfer onto a paper towel–lined baking sheet to drain. Sprinkle lightly with salt. Repeat with remaining Boudin Balls.
• Cut biscuits in half and heavily drizzle 1 teaspoon cane syrup over top and bottom of each piece. Place a piece of bacon on each of the bottom halves.
• Place a Boudin Ball on the bottom half of each biscuit and drizzle with cane syrup. Add a piece of bacon, top with biscuit top and gently smash. Repeat with remaining Boudin Balls and biscuits. Divide biscuits between 6 plates and serve with additional cane syrup, if desired.