Boudin Balls Recipe
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!
Servings: 12 balls
Calories: 312kcal
Ingredients
- 2 pounds boudin sausage links removed from casings
- ½ cup all purpose flour
- ½ 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 ¼ to ½ 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.
Nutrition
Calories: 312kcal | Carbohydrates: 8g | Protein: 14g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 82mg | Sodium: 912mg | Potassium: 224mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 262IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 2mg
