Baked Boudin Balls
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5.0
126 reviews
Excellent
Baked Boudin Balls
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Boudin Balls are a beloved Cajun finger food that are crispy on the outside and soft on the inside! The base of this recipe is boudin —rice dressing (or dirty rice) stuffed into a sausage casing — that are removed from the casing, rolled in a breading mixture and baked (instead of fried) until golden brown. All you need are a handful of ingredients to make them and the most decadent Louisiana dipping sauce.
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Ingredients
- 2 lbs. fresh boudin
- 6 eggs divided
- 1 cup all-purpose flour 120g
- 2 ½ cups panko breadcrumbs 200g
- ¼ cup milk
Louisiana Dipping Sauce
- ¼ cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon Worcestershire sauce
- 2-3 shakes hot sauce
- Cajun or Creole seasoning to taste
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Instructions
- Line a large rimmed sheet pan with parchment paper. Set aside.
- Remove the boudin from the sausage casing into a large bowl.
- Break two eggs, and mix with a fork. Pour on top of the boudin.
- Massage the egg into the boudin until combined.
- Scoop the boudin and egg mixture with a 1-tablespoon cookie scoop onto the prepared sheet pan in a single layer until 40 boudin balls have been made.
- Transfer the sheet pan to the freezer, and freeze for at least 30 minutes.
- Before removing the boudin balls from the freezer, create your breading station with three separate bowls. (I like to use wider bowls for this process.) Pour the flour into one bowl, the panko breadcrumbs into another and the remaining 4 eggs into another. Add the milk to the eggs. Break the eggs and whisk with a fork.
- Preheat the oven to 425°F. Line a rimmed sheet pan with parchment paper.
- Remove the boudin balls from the freezer.
- Place a boudin ball in the flour, and roll until coated.
- Transfer to the egg mixture and dunk until covered.
- Transfer the boudin ball to the breadcrumbs, and roll in those until completely coated.
- Place the breaded boudin balls onto the prepared sheet pan in a single layer with a little bit of space between each out to ensure browning. Repeat until all the boudin balls have been breaded.
- Spritz the boudin balls with avocado oil spray (or olive oil spray) before placing into the preheated oven.
- Bake for 30-35 minutes, or until the exterior of the boudin balls is golden brown and crispy.
- While the boudin balls bake, make the dipping sauce. Combine the mayonnaise, ketchup, lemon juice, Worcestershire, 2-3 dashes of hot sauce in a bowl. Mix until combined. Taste and season with Cajun/Creole seasoning.
- Serve the warm boudin balls with the dipping sauce, and enjoy!
Notes
- How to store: Store in an airtight container in the refrigerator for 2-3 days. Reheat in the microwave or in the toaster oven until golden brown and crunchy again.
- This recipe can easily be doubled or tripled for a crowd.
Nutrition Information
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Serving
1boudin ball
Calories
116kcal
(6%)
Carbohydrates
5g
(2%)
Protein
5g
(10%)
Fat
8g
(12%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
3g
Trans Fat
0.1g
Cholesterol
42mg
(14%)
Sodium
199mg
(8%)
Potassium
81mg
(2%)
Fiber
0.3g
(1%)
Sugar
1g
(2%)
Vitamin A
60IU
(1%)
Vitamin C
0.4mg
(0%)
Calcium
15mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 40(1T) boudin balls
Amount Per Serving
Calories 116 kcal
% Daily Value*
| Serving | 1boudin ball | |
| Calories | 116kcal | 6% |
| Carbohydrates | 5g | 2% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 42mg | 14% |
| Sodium | 199mg | 8% |
| Potassium | 81mg | 2% |
| Fiber | 0.3g | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 60IU | 1% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
126 reviews
Excellent
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