📝 About This Recipe
A quintessential staple of Acadiana, these Boudin Balls take the soul-satisfying flavors of Louisiana pork and rice sausage and transform them into the ultimate crispy snack. Each bite features a shatteringly crisp golden-brown crust that yields to a rich, savory interior seasoned with the 'holy trinity' of Cajun aromatics. Served alongside a zesty, creamy remoulade, they are the perfect marriage of rustic charcuterie tradition and elevated finger food.
🥗 Ingredients
The Boudin Base
- 2 pounds Boudin Sausage (casings removed; use high-quality pork boudin)
- 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 (low-sodium preferred)
The Breading Station
- 1 cup All-Purpose Flour (seasoned with a pinch of salt)
- 3 Large Eggs (beaten well)
- 2 tablespoons Whole Milk (whisked into the eggs)
- 2 cups Panko Breadcrumbs (for maximum crunch)
- 1 quart Peanut or Vegetable Oil (for deep frying)
Creole Remoulade Sauce
- 1 cup Mayonnaise (Duke's or Hellmann's preferred)
- 2 tablespoons Creole Mustard (coarse grain)
- 1 tablespoon Prepared Horseradish (drained)
- 1 teaspoon Hot Sauce (Louisiana style, like Crystal)
- 1/2 teaspoon Smoked Paprika
- 1 clove Garlic (minced into a paste)
👨🍳 Instructions
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1
Start by preparing the remoulade sauce: In a small bowl, whisk together the mayonnaise, Creole mustard, horseradish, hot sauce, paprika, and garlic. Cover and refrigerate for at least 30 minutes to let the flavors marry.
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2
Carefully slice the casings of the boudin links and squeeze the meat 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 between your palms to form a ball roughly the size of a golf ball. If you are using the pepper jack cheese, flatten the mixture slightly, place a cheese cube in the center, and wrap the meat around it.
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5
Place the formed balls on a parchment-lined baking sheet. Chill the balls in the freezer for 15-20 minutes; this helps them hold their shape during the breading and frying process.
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6
Set up your breading station with three shallow bowls: one with the seasoned flour, one with the egg-milk wash, and one with the panko breadcrumbs.
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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, pressing gently to ensure the crumbs adhere.
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8
In a deep heavy-bottomed pot or Dutch oven, heat 2-3 inches of 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 hot (and the cheese is melted, if using).
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11
Remove the balls with a slotted spoon and drain on a wire rack set over paper towels. Immediately hit them with a tiny pinch of salt while hot.
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12
Allow to cool for 2-3 minutes before serving to ensure the interior sets slightly. Serve warm with a generous side of the chilled remoulade.
💡 Chef's Tips
Always chill the boudin balls before breading; this prevents them from falling apart in the hot oil. If the boudin mixture feels too dry to roll, add a teaspoon of chicken broth or water to help it bind. For the most authentic flavor, look for 'Steen's Cane Vinegar' to add a splash to your remoulade. Use a neutral oil with a high smoke point like peanut or canola for the cleanest fry flavor. If you have leftovers, reheat them in an air fryer at 350°F for 5 minutes to restore the crunch.
🍽️ Serving Suggestions
Pair with a cold, crisp Abita Amber or your favorite local lager to cut through the richness. Serve as an appetizer alongside pickled okra and spicy dilly beans. Place three balls atop a bed of creamy coleslaw for a light lunch. Offer extra hot sauce on the side for those who want to kick the heat up a notch. These are excellent served at a backyard boil or a game-day tailgate.