Boudin Balls Recipe
Boudin is pork sausage made with rice and seasoning usually stuffed into a casing. For boudin balls, you simply remove the casing, roll it into balls, bread them and deep fry them to a perfect crisp. This takes sausage to a whole new level! Learn more about boudin and why it's a star dish in Cajun culture throughout Louisiana.
Watch the boudin ball cooking video and get the full recipe below:
Ingredients for Boudin Balls:
- 3 pounds boudin sausage, removed from casings
- 1 cup all-purpose flour
- 1 tablespoon plus 1 teaspoon kosher salt
- 2 cups Panko breadcrumbs
- 2 large eggs
- 1/4 cup milk
- Vegetable oil, for deep-frying
Creole Mustard Dipping Sauce:
- 1 cup sour cream
- 5 tablespoons Creole mustard, or other whole-grain spicy mustard
- Cajun seasoning, to taste
Method of Preparation:
- Prepare breading station: Make the seasoned flour by adding 1 tablespoon of salt to the flour and stir. Place seasoned flour, and breadcrumbs in individual shallow bowls. In a third shallow bowl, whisk the eggs together with the milk and the remaining 1 teaspoon salt.
- Remove boudin from casing into a mixing bowl.
- Shape the boudin into balls the size of golf balls. Dredge the balls in the flour, and then dip them in the egg wash, letting the excess drip off. Finally, dredge the balls in the breadcrumbs, turning to coat them evenly.
- Transfer the boudin balls to a parchment-lined baking sheet and refrigerate for at least 30 minutes or up to overnight.
- Preheat the vegetable oil in a deep fryer to 350°F. Using tongs and working in batches, place the balls gently into the oil and fry until golden, 3 to 4 minutes. Remove from the oil and drain briefly on the prepared baking sheet with rack. Let them cool briefly before serving.
- While the boudin balls cool, make the Creole Mustard Dipping Sauce. In a small bowl, stir together the sour cream, creole mustard and Cajun seasoning.
- Serve the boudin balls hot or warm, with the Creole Mustard Dipping Sauce alongside.