Boudin Balls Recipe – How to Make Boudin Balls
User Reviews
4.8
20 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
10 mins
-
Servings
16 boudin balls
-
Calories
155 kcal
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Course
Main Course, Appetizer
-
Cuisine
American
Boudin Balls Recipe – How to Make Boudin Balls
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This easy boudin balls recipe is the perfect appetizer, with Cajun boudin sausage hand formed, breaded and fried until golden. Make a batch tonight! Great for parties, game day, or snacking.
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Ingredients
FOR THE CREOLE MUSTARD CREAM SAUCE
- 1 cup sour cream or crema
- 2 tablespoons mustard spicy
- 1 teaspoon lemon juice
- 1 teaspoon creole seasoning or use Cajun seasoning
- 1 teaspoon garlic powder
- Pinch salt
FOR THE BOUDIN BALLS
- 1 pound Boudin sausage 3 links, usually, Cajun-style
- 1 tablespoon Cajun seasoning blend optional, for spicier boudin balls
- 1/2 cup all-purpose flour
- 2 egg well-beaten, large
- ¼ cup buttermilk or use milk
- 1 teaspoon hot sauce
- Pinch salt or to taste
- 1/2 cup bread crumbs
- neutral cooking oil for deep-frying, generic cooking oil
Instructions
FOR THE BOUDIN BALLS
- Heat the oil in a large wide pot over medium-high heat to 350 degrees F/176 C. If you are unable to measure the temperature, add a droplet of batter or flour to the oil. It is ready when the batter sizzles. Do NOT bring the oil to a boil.
- Remove the boudin sausage from casings and crumble. Mix the meat with extra Cajun seasonings, if desired
- Shape the boudin into 1 1/2-inch balls. Depending on the brand of boudin you are using, you may need to squeeze out excess moisture, or sprinkle in some water if it is too dry. TIP: Refrigerate the boudin balls for 30 minutes to harden them up a bit, which makes them easier to handle and fry.
- Fill a small bowl with flour, a second bow with beaten eggs, milk, hot sauce and salt, and a third bowl with breadcrumbs.
- Coat each boudin ball with flour.
- Coat each boudin ball with the beaten egg mixture.
- Coat each boudin ball with the bread crumbs. Roll them around to get all sides.
- Fry the boudin balls in the hot oil until golden brown. Flip them once half way through if the oil doesn’t cover them entirely. You may need to fry them in batches.
- Serve with the with Creole-style mustard cream sauce or a good Cajun remoulade sauce.
FOR THE CREOLE MUSTARD CREAM SAUCE
- Whisk together the sour cream or crema, mustard, lemon juice, Creole seasoning, garlic powder and salt in a small bowl. Refrigerate until ready to use.
Notes
- Makes about 16 boudin balls.
Nutrition Information
Show Details
Calories
155kcal
(8%)
Carbohydrates
7g
(2%)
Protein
6g
(12%)
Fat
11g
(17%)
Saturated Fat
4g
(20%)
Cholesterol
49mg
(16%)
Sodium
250mg
(10%)
Potassium
131mg
(3%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
414IU
(8%)
Vitamin C
1mg
(1%)
Calcium
34mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16boudin balls
Amount Per Serving
Calories 155 kcal
% Daily Value*
| Calories | 155kcal | 8% |
| Carbohydrates | 7g | 2% |
| Protein | 6g | 12% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 49mg | 16% |
| Sodium | 250mg | 10% |
| Potassium | 131mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 414IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
20 reviews
Excellent
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