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5.0 from 126 votes

Baked Boudin Balls

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.

Prep Time
30 mins
Cook Time
30 mins
Additional Time
30 mins
Servings: 40 (1T) boudin balls
Calories: 116 kcal
Course: Appetizer
Cuisine: American , Cajun

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 hakes hot sauce
  • Cajun or Creole seasoning to taste

Instructions

    Cup of Yum
  1. Line a large rimmed sheet pan with parchment paper. Set aside.
  2. Remove the boudin from the sausage casing into a large bowl.
  3. Break two eggs, and mix with a fork. Pour on top of the boudin.
  4. Massage the egg into the boudin until combined.
  5. 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.
  6. Transfer the sheet pan to the freezer, and freeze for at least 30 minutes.
  7. 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.
  8. Preheat the oven to 425°F. Line a rimmed sheet pan with parchment paper.
  9. Remove the boudin balls from the freezer.
  10. Place a boudin ball in the flour, and roll until coated.
  11. Transfer to the egg mixture and dunk until covered.
  12. Transfer the boudin ball to the breadcrumbs, and roll in those until completely coated.
  13. 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.
  14. Spritz the boudin balls with avocado oil spray (or olive oil spray) before placing into the preheated oven.
  15. Bake for 30-35 minutes, or until the exterior of the boudin balls is golden brown and crispy.
  16. 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.
  17. 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

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

% 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.