recipe

Boudin Balls: the classic Cajun party appetizer recipe for fried boudin balls

Total time: 65 Min
Difficulty: Low
Serves: 8 people
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If you're looking for a great party or game day snack that your guests will go crazy for, fried boudin balls are the perfect appetizer for you. This delicious Cajun appetizer is made from boudin sausages which have been rolled into balls, battered, and deep-fried.

If you're not familiar with boudin sausage, it's a tasty sausage from Louisiana made from pork, Cajun seasoning, and rice. It's a little spicy, savory, and absolutely delicious.

To really take your fried boudin balls to the next level, you'll want to serve them with Cajun mustard dipping sauce – your guests will love the spicy, savory combo.

What Are Boudin Balls?

Boudin balls (pronounced boo-dan) are a delicious appetizer from Louisiana made from boudin sausage meat dipped in panko and deep-fried. Usually, they're served with a spicy mustard sauce.

Cajun boudin blanc is a variation of French boudin blanc. The Cajun version is made with pork, spices, and rice.

Boudin vs Sausage

Boudin is a type of cooked sausage, and there are several variations. Boudin balls are made from Cajun boudin blanc. Boudin rouge is Louisiana blood sausage. Boudin noir is a darker type of blood sausage that can be found in French, Cajun, and other cuisines.

Although Cajun boudin blanc is mostly made from pork, you can find examples using shrimp, crawfish, and alligator.

Fried Boudin Balls Ingredients

Boudin balls are made from a handful of tasty ingredients. The most important ingredient is boudin sausages. Make sure to remove the casing (while it's edible, the casing will make it impossible for you to shape the sausages into balls and prevent the batter from sticking). You can buy boudin sausages online in specialty stores.

You'll also need flour, eggs and milk, and panko breadcrumbs. This is your batter. Dredging the boudin balls through flour before dipping them in egg and panko helps the panko to stick better.

For the dipping sauce, you'll need spicy mustard, sour cream, and Cajun seasoning to give it an extra kick.

How to Make Boudin Balls

It's so easy to make fried boudin balls at home. Line a baking tray with parchment paper. Start by combining the flour and salt in a bowl. Grab a second bowl for the breadcrumbs, and into a third bowl, whisk the milk and eggs.

Roll the sausage into balls about 1 ½-inch in size. Coat one sausage ball in the flour, then dip it in the egg, followed by the breadcrumbs. Place the ball onto a parchment-lined baking sheet. Repeat with the remaining sausage balls. Put them in the fridge for at least 30 minutes or up to overnight.

Heat the oil in a Dutch oven. Fry several balls for 3 to 4 minutes, or until they're crispy and golden brown. Don't overcrowd the pot. Set the boudin balls on a wire rack set over a tray to drain off excess oil. To make the dipping sauce, combine the ingredients in a small bowl. Serve the boudin balls warm.

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What to Serve with Boudin Balls

Boudin balls are excellent served with dipping sauces. This recipe includes a spicy Cajun mustard sauce, but you can also serve your boudin balls with remoulade, Louisiana hot sauce, spicy mayo, or ravigote sauce.

Tips for the Best Louisiana Boudin Balls

For healthier boudin balls, try baking them. Bake them at 400F for 20 minutes.

You can add other ingredients to your boudin balls. Mix in some shrimp, chicken liver, nuts, bell peppers, green onions, or onions to your boudin balls.

When shaping the boudin balls, you might find it slightly easier to work with the meat if your hands are lightly dampened.

Use a candy thermometer to determine when the oil is hot enough for frying. It should be 350F.

You can prep your Louisiana boudin balls up to a day in advance and cook them the day you plan on serving them. You can make the dipping sauce up to two days in advance.

If you don't have Creole mustard, any type of wholegrain mustard will work.

Don't overcrowd the Dutch oven. Make sure you work in batches.

How to Store Louisiana Boudin Balls

Keep leftover boudin balls in an airtight container in the fridge for up to 3 days.

How to Reheat Fried Boudin Balls

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Reheat your fried boudin balls in the oven at 350F for about 10 minutes, or until they're completely heated through.

Ingredients
for the sausage balls
boudin balls, removed from casing
3 pounds
All-purpose flour
1 cup
Kosher Salt
1 tbsp + 1 tsp
panko breadcrumbs
2 cups
Large eggs
2
Milk
1/4 cup
oil for deep-frying
for the dipping sauce
Sour cream
1 cup
creole mustard
5 tbsp
cajun seasoning to taste

Instructions

Line a baking tray with parchment paper.

In a small bowl, whisk the flour with 1 tablespoon of salt.

In a second bowl, place the breadcrumbs.

In a third bowl, beat the eggs with the milk.

Form the sausage into balls about 1 ½-inch in size.

Roll a sausage ball through the flour, then the egg, then the breadcrumbs.

Place the ball onto the baking sheet.

Repeat until all the sausage balls are coated, then place them in the fridge for at least 30 minutes, or up to overnight.

Set a wire rack over a baking sheet lined with paper towels.

Heat the oil in a Dutch oven. Fry a few balls at a time for 3 to 4 minutes, until golden brown.

Set them on a wire rack to drain off excess oil.

To make the dipping sauce, combine all of the ingredients in a small bowl.

Serve the boudin balls warm.

Notes

Use a neutral oil with a high smoke point for frying your boudin balls. Vegetable, canola, peanut, or refined coconut oil are all good options.

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