📝 About This Recipe
A quintessential staple of Louisiana gas stations and backyard boils, Boudin Balls take the soul-satisfying flavors of pork, liver, and rice sausage and transform them into the ultimate crispy snack. These golden-brown spheres feature a savory, spice-forward interior encased in a shatteringly crisp breadcrumb shell. Perfectly balanced with a kick of cayenne and a touch of green onion, they represent the very best of Cajun street food culture.
🥗 Ingredients
The Boudin Base
- 2 pounds Boudin sausage (casing removed; use a high-quality local brand if possible)
- 1/2 cup Green onions (finely sliced)
- 4 ounces Pepper jack cheese (cut into 1/2-inch cubes for stuffing (optional))
- 1 teaspoon Cajun seasoning (extra for adjusting salt/heat)
The Breading Station
- 1 cup All-purpose flour
- 3 large Eggs (beaten)
- 1/4 cup Whole milk (whisked with the eggs)
- 2 cups Panko breadcrumbs (provides superior crunch over standard crumbs)
- 1/2 cup Yellow cornmeal (adds a rustic texture)
- 1 quart Vegetable oil (for frying)
Creole Remoulade Sauce
- 1 cup Mayonnaise (Blue Plate or Hellmann's preferred)
- 2 tablespoons Creole mustard (coarse grain)
- 1 tablespoon Prepared horseradish (drained)
- 1 tablespoon Hot sauce (Louisiana style, like Crystal)
- 1 teaspoon Smoked paprika
- 1 clove Garlic (minced to a paste)
👨🍳 Instructions
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1
In a small bowl, whisk together all the Remoulade Sauce ingredients until smooth. Cover and refrigerate for at least 30 minutes to let the flavors marry.
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2
Slice the casings of the boudin links and squeeze the meat/rice filling into a large mixing bowl. Discard the casings.
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3
Add the sliced green onions and extra Cajun seasoning to the boudin. Use your hands or a sturdy spoon to mix thoroughly until the mixture is uniform.
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4
Scoop about 2 tablespoons of the boudin mixture and roll it into a ball roughly the size of a golf ball. If using cheese, flatten the scoop, place a cube of pepper jack in the center, and fold the meat around it.
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5
Place the formed balls on a parchment-lined baking sheet and refrigerate for 20 minutes. This helps them hold their shape during the breading and frying process.
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6
Set up your dredging station: Bowl 1 with flour; Bowl 2 with the egg and milk mixture; Bowl 3 with the panko and cornmeal mixed together.
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7
Roll each chilled boudin ball in the flour, shaking off any excess. Dip it into the egg wash to coat completely, then roll it in the panko mixture, pressing gently to ensure the crumbs adhere.
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8
In a heavy-bottomed pot or Dutch oven, heat 2-3 inches of vegetable oil to 350°F (175°C). Use a deep-fry thermometer to ensure accuracy.
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9
Carefully lower 4-5 balls into the hot oil using a slotted spoon. Do not overcrowd the pot, as this will drop the oil temperature and result in greasy balls.
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10
Fry for 3-5 minutes, turning occasionally, until the exterior is a deep golden brown and the center is piping hot.
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11
Remove with a slotted spoon and drain on a wire rack set over a paper towel-lined tray. Immediately sprinkle with a tiny pinch of salt or Cajun seasoning while still hot.
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12
Serve warm with a generous side of the chilled Remoulade sauce for dipping.
💡 Chef's Tips
If the boudin mixture is too dry to roll, add a tablespoon of chicken broth or water to help it bind. Always maintain your oil temperature between 350°F and 360°F; too low and they get soggy, too high and the outside burns before the middle is hot. For an even crunchier crust, try a 'double dredge' by dipping in egg and panko a second time. You can make these ahead of time by freezing the breaded, uncooked balls for up to a month; fry them directly from frozen for 6-8 minutes. If you can't find boudin locally, you can use a mixture of dirty rice and ground pork sausage as a substitute.
🍽️ Serving Suggestions
Pair with a cold Abita Amber or a crisp Lager to cut through the richness of the pork. Serve alongside pickled okra or spicy pickled green beans for a vinegary contrast. Add a side of creamy coleslaw for a classic Southern street food platter. For a full meal, serve atop a bed of dressed greens or inside a toasted French bread roll as a 'Boudin Ball Po'Boy'.