Cajun Boudin Balls Recipe (How to Make From Scratch)

This boudin balls recipe features a savory blend of pork, chicken, and rice. They are coated in crispy Panko breadcrumbs and deep-fried to perfection. A taste of authentic Cajun flavor that’s sure to delight your taste buds!

For Black History Month we teamed up with fellow Black food bloggers to bring you 28 mouthwatering recipes throughout February.

Straight from Louisiana, boudin balls showcase the diversity of Cajun cooking. In this recipe, we make a homemade boudin sausage blend of pork, chicken, and rice rolled into bite-sized balls. We then coat the balls in crunchy Panko breadcrumbs. You can also use store-bought boudin. 

After making this recipe many times for friends and family, we can confidently say that there’s no better way to enjoy this authentic Cajun boudin balls recipe at home. The first bite will transport you to the cozy kitchens of the bayou, where this cherished dish has been a favorite for ages. With its mix of tradition, history, and downright deliciousness, this finger food recipe is a must try!

It’s the perfect appetizer for game day! For an extra kick, don’t forget the hot sauce and remoulade sauce – they help to enhance the bold flavors of this bayou classic!

What is Boudin?

Boudin is a type of pork sausage (the literal translation is “sausage”) that is popular in Louisiana, particularly in Cajun cuisine. It is typically made from a mixture of cooked and seasoned ground pork meat, rice, and Cajun seasoning, and vegetables like green onion, celery, and bell pepper. The mixture is often encased in a sausage casing, but it can also be removed from the casing and used in various dishes.

What are boudin balls?

Boudin balls are Cajun boudin sausage that’s been removed from the casing, rolled into a meatball shape, breaded, and deep-fried. They are popular throughout Acadiana (aka Cajun country) and Louisiana. Other variations of boudin balls include boudin egg rolls, crawfish balls, shrimp balls, and crab balls.

Where to Buy a Boudin Sausage Link

Store-bought boudin provides a time-saving alternative to making it yourself. However, if you live outside of Louisiana you may have a hard time finding it. However, we recommend Tony’s Seafood. They will overnight authentic Louisiana boudin to your house. It’s the best thing ever!

Note: To learn more about the interesting history of boudin, check out NPR’s article on sausage, slavery, and rebellion in the Caribbean and Garden & Gun’s article on the Caribbean’s influence on Creole cuisine.

Ingredients For Homemade Boudin

• 2 pounds boneless pork shoulder, cut into 1-inch cubes
• 1/2 pound chicken livers, cut into 1-inch cubes
• 1 celery rib, diced
• 1 medium yellow onion, chopped
• 4 garlic cloves, minced
• 2 jalapenos, stemmed, seeded, and chopped
• 1 medium poblano pepper, stemmed, seeded, and chopped
• 1 green bell pepper, chopped
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 2 cups cooked rice
• 1/2 cup chopped parsley
• 2 green onions, chopped

Boudin Balls

• 3 cups panko breadcrumbs
• vegetable oil, for frying

Note: If you are using store-bought boudin sausage, skip down to “How to Make Boudin Balls”.

Recipe Variations

• Seasoning: Instead of making your own spice blend, use store-bought Cajun seasoning.
• Seafood Boudin: Experiment with seafood by substituting the pork and chicken liver with shrimp, crab, or crawfish.
• Heat: Adjust the spiciness by adding more or less cayenne pepper and jalapeños to suit your taste.
• Gluten-Free: If you have dietary restrictions, use gluten-free breadcrumbs for coating the balls.
• Pre-made Boudin: There’s no shame in using store-bought. If you live outside of Louisiana you may have a hard time finding it, however, we recommend Tony’s Seafood. They will overnight authentic Louisiana boudin to your house. 

Special Equipment For Sausage Making

In order to make homemade boudin sausage, it is highly recommended that you use a meat grinder. However, if you don’t have access to this special equipment, here are a few other options:

• Option 1: If you own a KitchenAid stand mixer, they sell a grinder attachment you can buy separately.
• Option 2: Use a knife to finely chop the meat mixture.
• Option 3: Buy store-bought sausage. So, this is technically cheating because you’re not making the sausage yourself, but if all else fails, you can make this recipe with pre-made boudin sausage.

Recipe Tips & Tricks

• Chill the Mixture: Chilling the mixture in the refrigerator or freezer helps it firm up and makes it easier to shape into balls.
• Panko Breadcrumbs: Panko breadcrumbs provide a crispy coating. You can also use regular breadcrumbs or even crushed crackers for a different texture.
• Cooking Oil: Use a neutral cooking oil like canola or vegetable oil for frying. Make sure the oil is hot enough (375°F/191°C) before adding the balls for frying.
• Frying Batches: Fry the balls in batches to avoid overcrowding the frying pan. Overcrowding can lower the oil temperature and make the balls greasy.
• Dipping Sauce: Serve the boudin balls with your favorite dipping sauce, such as remoulade or hot sauce for added flavor.

How to Make Boudin Sausage

1. Toss pork, chicken, celery, onion, garlic, peppers, spices, seasonings, and dried herbs in a bowl. To marinate, let it sit for at least 8 hours covered, in the refrigerator (recommended, but not required). 
2. Transfer the meat mixture to a large pot. Cover it with water and bring to a boil. Let it simmer for about two hours. After cooking, save the liquid from the pot – you’ll use it later.
3. Remove the pork, chicken, celery, onion, and peppers from the pot and set them aside. While the mixture cools down, set up your meat grinder (or use one of the alternatives mentioned earlier in the Special Equipment & Tools section).
4. Grind the meat and vegetable mixture, then transfer the to a large bowl or deep metal pan. Mix in the cooked rice, parsley, and green onions using your hands.
5. Gradually pour about 3 to 4 cups of the saved cooking liquid into the mixture, adding just enough to achieve the right texture (see picture below for reference).

How to Make Boudin Balls

Note: If you are using store-bought boudin sausage, remove the sausage from the casings first before you roll it into balls.

1. Scoop about 1/4 to 1/2 cup of the boudin into your hand. Roll it into a ball about the size of a golf ball, or slightly larger, making sure to pack it tightly.
2. Then, roll the balls in Panko breadcrumbs until they are well coated.
3. Place the coated balls on a parchment or foil-lined baking sheet. Transfer it to the refrigerator for about 30 minutes to an hour, or in the freezer for up to 15 minutes. This helps the balls keep their shape during cooking.
4. Heat oil in a deep fryer to 375°F (191°C). Cook the boudin balls in hot oil in batches to avoid overcrowding. Each batch will take just a couple of minutes to turn golden brown and crispy.
5. After frying, remove the balls from the oil. Place them on a paper towel-lined plate or a wire rack to drain excess oil.
6. Serve the hot boudin balls with your favorite dipping sauce. Enjoy!

What to Serve with Boudin Balls

Boudin balls are served hot with dipping sauces like hot sauce, remoulade, or spicy mayo. It’s a great appetizer or party food that can be served with other Creole and Cajun food:

• Boudin Egg Rolls: Boudin egg rolls are a fusion of traditional egg rolls and Cajun boudin sausage, featuring a crispy wrapper filled with a flavorful boudin mixture.
• Crab Cake Egg Rolls with Crawfish and Shrimp: These egg rolls combine the richness of crab cakes with the succulence of crawfish and shrimp, all rolled up in a crispy shell for delicious Cajun appetizers.
• Slow Cooker Red Beans and Rice: A classic Louisiana Creole dish made with red kidney beans, spices, and served over steamed rice, offering a comforting and hearty meal.
• Authentic Louisiana Red Beans and Rice: Red kidney beans, smoked ham hock, andouille sausage, bay leaves, bell pepper, celery, and onion are cooked with Creole spices and served with white rice.
• Crawfish Étouffée: Crawfish étouffée is a Cajun and Creole specialty, featuring tender crawfish tails smothered in a rich, savory, and spicy roux-based sauce, typically served over rice for a taste of Louisiana cuisine.

How to Store and Reheat Boudin Balls

1. Cool: Allow the balls to cool to room temperature before storing them. This helps prevent condensation, which can make them soggy.
2. Refrigerate: Store boudin balls in an airtight container or zip-top bag in the refrigerator. Place a layer of parchment paper or wax paper between the layers to prevent them from sticking together.
3. Label: If you’re storing them for an extended period, label the container with the date to keep track of freshness.

Reheating instructions

• Oven: Preheat your oven to 350°F (175°C). Place boudin balls on a baking sheet, leaving some space between them. Bake for about 10-15 minutes or until they are heated through and crispy.
• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Arrange boudin balls in a single layer in the air fryer basket. Heat for 5-8 minutes or until they are hot and crispy.
• Microwave: While not the best for maintaining crispiness, the microwave is a quick option. Place balls on a microwave-safe plate and heat in 20-30 second intervals until warmed through.

FAQ

More Black History Month Recipes

We hope you enjoy this boudin balls recipe as much as we do! Don’t forget to check out these other amazing Black History Month recipes from Black food bloggers around the world.