boudin balls cajun snack (Printer-Friendly)
Crispy boudin balls made with pork and rice, golden fried with creamy dipping sauce.
# What You’ll Need to Cook:
→ Boudin Balls
01 -
1 lb Cajun-style boudin sausage
02 -
1 tsp Cajun seasoning, optional
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1 cup all-purpose flour
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2 large eggs, beaten
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1/2 cup buttermilk
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1 tsp hot sauce
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1/2 tsp salt
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1 1/2 cups breadcrumbs
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Vegetable oil, for frying
→ Creole Mustard Dipping Sauce
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1/2 cup sour cream or crema
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1 tbsp spicy mustard
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1 tsp lemon juice
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1/2 tsp Creole or Cajun seasoning
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1/4 tsp garlic powder
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Salt and black pepper, to taste
# Steps to Prepare:
01 -
Heat vegetable oil in a large pot over medium-high heat to 350°F (176°C). Use a batter drop to test readiness; do not let oil boil.
02 -
Remove boudin sausage from casings and crumble into a bowl. Add Cajun seasoning if desired and mix.
03 -
Shape the mixture into 1 1/2-inch balls. If too moist, squeeze out excess liquid; if dry, add a bit of water. Refrigerate for 30 minutes to firm up.
04 -
Set up three bowls: one with flour, one with beaten eggs mixed with buttermilk, hot sauce, and salt, and one with breadcrumbs.
05 -
Roll each boudin ball first in flour, then in egg wash, and finally in breadcrumbs, ensuring even coating on all sides.
06 -
Fry balls in hot oil in batches until golden brown, about 3-4 minutes. Turn halfway if oil does not fully cover them. Drain on paper towels.
07 -
Whisk together sour cream, mustard, lemon juice, Creole seasoning, garlic powder, salt, and pepper. Refrigerate until serving.
08 -
Serve fried boudin balls hot with Creole mustard sauce or remoulade, garnished with fresh herbs or green onions if desired.
# Extra Cooking Tips:
01 -
Refrigerating or freezing boudin balls before coating helps them hold their shape during frying.
02 -
To bake instead of frying, arrange coated balls on a lined baking sheet and bake at 400°F (204°C) for 20 minutes until golden.
03 -
Store leftovers in an airtight container in the refrigerator for up to 5 days; reheat gently in the oven at 300°F for 15-20 minutes.
04 -
Rice in the boudin acts as a natural binder, so additional binders are optional.