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This easy boudin balls recipe is the perfect appetizer, with Cajun boudin sausage hand formed, breaded and fried until golden. Make a batch tonight! Great for parties, game day, or snacking.
We're cooking up a delicious batch of Boudin Balls in the Chili Pepper Madness kitchen, my friends. Care for some?
Boudin balls are basically savory fried appetizer balls filled with meat and rice, and I love them.
If you've never tried one, get ready to fall in love with them.
What are Boudin Balls?
Boudin balls are made from Cajun boudin sausage, which is a mixture of ground pork and rice, along with seasonings. The sausage is removed from its casing, formed into balls, then coated and fried until golden brown.
Boudin sausage is a staple in Louisiana cooking.
Cooks enjoy it grilled, sliced and served on crackers, and mixed in with anything from gumbos and etouffees to po' boys and classics like jambalaya.
Boudin balls are one of the most popular ways of serving them up, and they make for a big hit in party situations.
Serve them up with a classic remoulade sauce, or a very simple Creole-style mustard cream sauce for dipping, which I will show you how to make. It is so easy.
Let's get cooking!
Let's talk about how to make boudin balls, shall we?
Boudin Balls Ingredients
- For the Creole Mustard Dipping Sauce: Sour Cream or crema, Spicy Mustard, Lemon Juice, Creole Seasoning or Cajun seasoning, Garlic Powder, Salt and Black Pepper
- For the Boudin Balls: Cajun-Style Boudin Sausage, Cajun Seasonings, Flour, Eggs, Buttermilk, Hot Sauce, Bread Crumbs, Vegetable Oil for frying
How to Make Boudin Balls - the Recipe Method
- Heat oil:
- Heat the oil in a large wide pot over medium-high heat to 350 degrees F/176 C. Use a droplet of batter or flour to test. Do not bring oil to a boil.
- Prepare sausage:
- Remove boudin sausage links from casings and crumble. Mix with extra Cajun seasonings if desired.
- Form balls:
- Shape mixture into 1 1/2-inch balls. Adjust moisture as needed. Refrigerate for 30 minutes to firm.
- Prepare coatings:
- Fill bowls with flour, beaten eggs mixed with milk, hot sauce and salt, and breadcrumbs.
- Coat balls:
- Roll each ball in flour, then egg wash, then breadcrumbs.
- Fry balls:
- Fry in hot oil until golden brown, working in batches. Flip if oil does not cover completely. Drain on paper towels.
- Serve:
- Serve with Creole mustard sauce or remoulade. Garnish with herbs or green onion and chili flakes.
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Storage and Reheating Leftovers
Store any leftover boudin balls in the refrigerator in a sealed container. They will last up to 5 days. To enjoy them again, gently warm them in the oven at 300 degrees F for 15-20 minutes, or until warmed through.
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Frequently Asked Questions
- → What are boudin balls made of?
Boudin balls are made from Cajun boudin sausage, typically a mix of ground pork, rice, and spices, rolled into balls and fried.
- → Can I bake boudin balls instead of frying?
Yes, you can bake them at 400°F (204°C) for about 20 minutes until golden brown as a healthier option.
- → Do I need a binder for the balls to hold together?
Not always. The rice content usually helps them hold shape, but you can add egg or breadcrumbs if needed.
- → How do I keep boudin balls from falling apart?
Refrigerate them for 30 minutes before frying and squeeze out any excess moisture from the sausage mix.
- → What sauce pairs well with boudin balls?
Creole mustard sauce or a classic remoulade are great options for dipping boudin balls.
- → How do I store and reheat leftovers?
Store them in the fridge for up to 5 days and reheat in the oven at 300°F for 15–20 minutes until warmed through.