These authentic boudin balls are crispy, golden, and packed with flavor! This easy recipe uses authentic Louisiana boudin sausage and makes the perfect bite-sized snack or appetizer. Give them a try for a true taste of the South!
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This easy boudin balls recipe starts with Cajun boudin sausage links, which are easy to find at grocery stores in the South. But since we live in the Northeast, we always order ours from Tony’s Seafood in Baton Rouge. Their boudin is the real deal—perfectly seasoned and packed with flavor. If you can’t find boudin near you, we highly recommend getting it shipped!
Ingredients
For the full list of ingredients, check out the recipe card below.
- Cajun boudin sausage: We ordered boudin from Tony’s Seafood in Baton Rouge, but you can also make your own filling using our homemade boudin recipe.
- All-purpose flour: Used to coat the balls before dipping them in egg wash and bread crumbs. This helps the coating stick and get nice and crispy.
- Plain bread crumbs: We used plain breadcrumbs for a simple, classic crunch, but feel free to get creative! You can swap them out for panko breadcrumbs for extra crispiness, or even use Hot Cheetos crumbs if you want to add a spicy twist to your boudin balls.
- Eggs + water: Used for the egg wash, which helps the breadcrumbs stick. We also used an egg for the sausage mixture to bind everything together. This helps your boudin balls hold up while frying.
How to Make Boudin Balls
Step 1: Remove the casing from the sausage links and transfer the filling into a large mixing bowl. Use your hands or a spoon to break up the filling until it crumbles and resembles ground meat. Add 1 egg to the mixture and stir it in to help bind everything together.
Step 2: Scoop about 1/4 to 1/2 cup of the boudin mixture into your hands. Roll it into a ball about the size of a golf ball or slightly larger, making sure to pack it tightly.
Step 3: Roll each boudin ball in the seasoned flour.
Step 4: Then dip it in the egg wash
Step 5: Coat well in seasoned breadcrumbs. Then place balls on a parchment or foil-lined baking sheet and chill them in the fridge for 30 minutes or freezer for up to 15 minutes to help them hold their shape during frying.
Step 6: Heat oil in a deep fryer to 350-375°F (191°C). Fry the in batches to avoid overcrowding. It should only take a couple of minutes for each batch to turn golden brown and crispy.
Step 7: Once fried, remove the boudin balls from the oil and place them on a paper towel-lined plate or a wire rack to drain any excess oil.
Recipe Tips and 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 with your favorite dipping sauce, such as remoulade or hot sauce for added flavor.
How to Serve Fried Boudin Balls
- Fried boudin balls are best served hot and crispy, paired with a creamy remoulade sauce for dipping.
- They make a perfect appetizer for a game day recipes alongside wings, sliders, and other party favorites.
- You can also serve them alongside other Cajun and Creole recipes like jambalaya, gumbo, or red beans and rice.
Storage and Reheating
- Let balls cool to room temperature.
- Store in an airtight container or zip-top bag in the fridge.
- Eat within 3 days for the best taste.
- For longer storage, freeze for up to 2 months.
Reheating instructions
- Oven: Preheat oven to 350°F. Place boudin balls on a baking sheet with space between them. Bake for 10-15 minutes until hot and crispy.
- Air Fryer Boudin Balls: Preheat air fryer to 350°F. Arrange boudin balls in a single layer. Heat for 5-8 minutes until hot and crispy.
- Microwave: Not the crispiest option, but quick. Place on a microwave-safe plate and heat in 20-30 second intervals until warmed through.
Commonly Asked Questions
Boudin is a Louisiana-style pork sausage that is popular in Cajun cooking. It’s made with seasoned ground pork, rice, and Cajun spices, plus veggies like green onion, celery, and bell pepper.
Boudin balls are Cajun boudin sausage without the casing, rolled into balls, breaded, and deep-fried.They’re a crispy, flavorful snack loved across Louisiana, especially in Cajun Country.
They are done when they are golden brown and heated through. You can use a kitchen thermometer to check the internal temperature, which should reach 165°F (74°C).
If you’re using boudin sausage that was previously frozen and thawed, the filling may be a bit wet. To avoid this, gently squeeze out any excess moisture before mixing. If the mixture still feels too loose and isn’t holding together well, add an extra egg to help bind it.
Absolutely, you can freeze uncooked boudin balls! Place them on a baking sheet in a single layer in the freezer until they’re firm, then transfer to a freezer-safe container. When ready to cook, you can fry them directly from frozen.
Boudin Balls Recipe
Ingredients
- 2 pounds boudin sausage links removed from casings
- 1/2 cup all purpose flour
- 1/2 cup plain breadcrumbs
- 2 teaspoons Diamond Crystal kosher salt divided
- 2 teaspoons black pepper dividede
- 2 teaspoons Cajun seasoning divided
- 2 eggs plus water, for egg wash
- neutral oil for frying
Instructions
- Start by removing the casing from the boudin sausage links and transferring the filling to a large mixing bowl. Use your hands or a spoon to break up the filling until it crumbles and resembles ground meat. Add one egg and stir to combine.
- Scoop about 1/4 to 1/2 cup of the boudin mixture into your hands and roll it into a ball about the size of a golf ball or slightly larger, making sure to pack it tightly.
- Optional: Place the boudin balls on a parchment or foil-lined baking sheet. Transfer them to the refrigerator for 30 minutes to an hour, or in the freezer for up to 15 minutes, to help them hold their shape.
- In a shallow dish, season the flour with half of the salt, pepper, and Cajun seasoning. In another dish, season the breadcrumbs with the remaining salt, pepper, and Cajun seasoning. In a third dish, beat the eggs with a splash of water to create an egg wash.
- Roll each boudin ball in the seasoned flour, then dip it in the egg wash, and coat it in the seasoned breadcrumbs until fully covered. Transfer to the refrigerator while the oil heats up.
- Heat oil in a deep fryer or heavy-bottomed skillet to 350-375°F. Fry the boudin balls in batches to avoid overcrowding. Each batch will take just a couple of minutes to turn golden brown and crispy.
- Once fried, remove the boudin balls from the oil and place them on a paper towel-lined plate or a wire rack to drain excess oil. Serve them hot with your favorite dipping sauce and enjoy!
Notes
- Excess Moisture: If you’re using boudin sausage that was previously frozen and thawed, the filling may be a bit wet. To avoid this, gently squeeze out any excess moisture before mixing. If the mixture still feels too loose and isn’t holding together well, add an extra egg to help bind it.
- Chill the Mixture: Chilling the boudin mixture in the refrigerator or freezer helps it firm up and makes it easier to shape into balls.
- 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 with your favorite dipping sauce, such as remoulade or hot sauce for added flavor.
Great recipe, worth the effort!
I love boudin sausage, but have never made boudin balls until this recipe. They were so good that I made a double batch for the party I was hosting the next day as I knew people would run through them. I was right! Thanks for another great recipe!
I’ve enjoyed boudin balls at many cajun restaurants, but never had I thought to make my own. These were so good and easy to make. Can’t wait to make them again!
We love boudin balls in Houston! This was my first attempt making boudin balls at home and your recipe did not disappoint. Thank you for making it so easy! And everybody gobbled them up!
These boudin balls came out so good! The tip about squeezing out some of the excess moisture after thawing was helpful. I thought I would need to add more egg ms or breadcrumbs to hold it all together but the one egg was sufficient. If you start with really high quality boudin, then this recipe will turn out perfect. Definitely going to make these again! Five stars for sure!