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
03 - 1 cup all-purpose flour
04 - 2 large eggs, beaten
05 - 1/2 cup buttermilk
06 - 1 tsp hot sauce
07 - 1/2 tsp salt
08 - 1 1/2 cups breadcrumbs
09 - Vegetable oil, for frying

→ Creole Mustard Dipping Sauce

10 - 1/2 cup sour cream or crema
11 - 1 tbsp spicy mustard
12 - 1 tsp lemon juice
13 - 1/2 tsp Creole or Cajun seasoning
14 - 1/4 tsp garlic powder
15 - 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.