📝 About This Recipe
Experience the soul of Louisiana with these golden, crispy boudin balls, reimagined for the air fryer without sacrificing that classic crunch. We take traditional pork and rice sausage, roll it into bite-sized morsels, and coat them in a seasoned panko crust for a perfect textural contrast. These savory appetizers pack a punch of Cajun spices and aromatics, making them the ultimate crowd-pleaser for game days or festive gatherings.
🥗 Ingredients
The Boudin Core
- 1 pound Boudin Sausage (casing removed; use mild or spicy based on preference)
- 4 ounces Pepper Jack Cheese (cut into 1/2-inch cubes for the center)
- 1/4 cup Green Onions (finely sliced)
The Breading Station
- 1/2 cup All-purpose Flour
- 2 large Eggs (beaten)
- 1.5 cups Panko Breadcrumbs (unseasoned)
- 2 tablespoons Cajun Seasoning (divided)
- 1 teaspoon Smoked Paprika
- 1 bottle Cooking Spray (high-heat oil like avocado or canola)
Cajun Remoulade Sauce
- 1/2 cup Mayonnaise (high quality)
- 1 tablespoon Creole Mustard (or whole grain mustard)
- 1 teaspoon Hot Sauce (Louisiana style)
- 1 teaspoon Pickle Juice (for acidity)
- 1/2 teaspoon Garlic Powder
👨🍳 Instructions
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1
Remove the boudin filling from its casing by slicing the skin lengthwise and crumbling the meat and rice mixture into a large mixing bowl.
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2
Add the finely sliced green onions to the boudin and mix thoroughly using your hands or a sturdy spoon until well combined.
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3
Scoop about 2 tablespoons of the boudin mixture and flatten it in your palm. Place one cube of pepper jack cheese in the center, then fold the mixture around it, rolling it into a tight ball roughly the size of a golf ball.
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4
Place the formed boudin balls on a parchment-lined baking sheet and refrigerate for at least 20-30 minutes. This helps them hold their shape during the breading and air-frying process.
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5
Set up your dredging station: Bowl 1 with flour and 1 tablespoon of Cajun seasoning; Bowl 2 with the beaten eggs; Bowl 3 with panko breadcrumbs, the remaining Cajun seasoning, and smoked paprika.
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6
Preheat your air fryer to 390°F (200°C) for about 5 minutes to ensure a hot cooking environment.
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7
Take a chilled boudin ball and roll it lightly in the flour, shaking off any excess.
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8
Dip the floured ball into the egg wash, ensuring it is completely coated.
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9
Roll the ball in the panko mixture, pressing gently so the crumbs adhere firmly to the surface.
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10
Lightly spray the air fryer basket with cooking spray. Arrange the boudin balls in a single layer, ensuring they do not touch to allow for maximum airflow.
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11
Generously spray the tops of the boudin balls with cooking spray; this is the secret to achieving a deep golden 'fried' color in an air fryer.
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12
Air fry at 390°F for 12-15 minutes. Halfway through (at the 7-minute mark), gently shake the basket or turn the balls and apply another light mist of cooking spray.
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13
While the boudin balls cook, whisk together all the 'Cajun Remoulade Sauce' ingredients in a small bowl and refrigerate until ready to serve.
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14
Remove the boudin balls when they are deeply golden brown and the cheese inside is molten. Let them rest for 2-3 minutes before serving to avoid burns.
💡 Chef's Tips
Chilling the balls before breading is essential; it prevents them from falling apart in the air fryer. For the ultimate crunch, use Panko breadcrumbs rather than traditional fine breadcrumbs. Don't skip the cooking spray! A light coating of oil is necessary to hydrate the breadcrumbs and create that golden-brown finish. If the boudin is too dry to form balls, mix in one beaten egg to help bind the rice and meat together. Avoid overcrowding the basket; cook in batches if necessary to ensure the hot air can circulate around each ball.
🍽️ Serving Suggestions
Serve hot with a side of the homemade Cajun Remoulade for dipping. Pair with a cold, crisp Abita Amber or your favorite local lager to cut through the richness. Accompany with pickled okra or spicy bread-and-butter pickles for a hit of acidity. Serve as a hearty appetizer alongside a bowl of seafood gumbo or jambalaya. Garnish with extra fresh parsley or sliced scallions for a pop of color and freshness.