Baked Boudin Balls
User Reviews
5
Baked Boudin Balls
Description
Baked Boudin Balls combine fresh boudin sausage with eggs to bind the mixture, which is then shaped into tablespoon-sized balls and frozen to firm them. Each ball is coated in flour, dipped in an egg and milk wash, then rolled in panko breadcrumbs to create a crisp outer texture once baked. The baking at 425°F ensures the crumb coating becomes golden and crunchy without deep-frying. Accompanying the boudin balls is a Louisiana dipping sauce blending mayonnaise, ketchup, lemon juice, Worcestershire sauce, hot sauce, and Cajun or Creole seasoning. This provides a creamy, tangy complement to the spicy, rich interior.
The bite-sized nature and seasoned mixture make these ideal appetizers or party snacks. The breading and baking method lead to a crisp texture outside, with a flavorful, softer center from the boudin. They can be served warm alongside the sauce for dipping.
These Boudin Balls can be stored refrigerated for 2-3 days and reheated to regain their crunchiness either in a microwave or toaster oven. The recipe scales easily for larger gatherings. Freezing the shaped balls before breading helps maintain their shape during cooking and allows for make-ahead convenience.
Ingredients
- 2 lbs. boudin fresh
- 6 egg 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 lemon juice freshly squeezed
- 1 teaspoon Worcestershire sauce
- 2-3 hakes hot sauce
- Cajun seasoning to taste, or Creole seasoning
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
- Store baked Boudin Balls in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the microwave or toaster oven to restore the crunchy exterior.
- Freeze the shaped boudin balls before breading to maintain shape and for easy make-ahead prep.
- This recipe can be doubled or tripled to accommodate larger groups.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
