Crispy Cajun Boudin Balls
User Reviews
5
Crispy Cajun Boudin Balls
Description
Beginning with boudin sausage filling removed from casings and crumbled, the mixture is shaped into walnut-sized balls. These are dredged first in a Cajun-seasoned flour, then dipped in an egg and milk wash before rolling in panko breadcrumbs pressed on gently for adhesion. Chilling the coated balls allows them to firm up, ensuring better frying results.
Fried in hot vegetable oil at 350°F, the balls develop a crispy, golden crust in 3 to 4 minutes. The interior stays moist and seasoned with traditional Cajun flavors. The balls can be served immediately or paired with a remoulade sauce to complement the rich taste.
Suitable for making ahead, fried boudin balls can be reheated in a 400°F oven, allowing straightforward preparation for gatherings. The recipe typically yields 48 balls, approximately six per person, making it practical for group servings.
Ingredients
- 3 lbs Boudin sausage casings removed and filling crumbled
- 1 cup all-purpose flour
- 2 tsp Cajun seasoning my version or Tony Chachere's
- 2 cups panko breadcrumbs
- 2 egg large
- 1/4 cup milk
- 2 cups vegetable oil for deep-frying
Instructions
- In a shallow bowl, season the flour with Cajun Seasoning Blend. In another shallow bowl, place the breadcrumbs. In a third shallow bowl, whisk the eggs and milk together.
- With 2 tablespoon scooper or wet hands, shape the boudin into balls the size of unshelled walnuts. Roll the balls in the flour, and then toss them in the beaten egg wash, letting the excess drip off. Dredge the balls in the breadcrumbs, turning to coat them evenly. Pressing gently to adhere.
- Transfer the boudin balls to a parchment-lined baking sheet and refrigerate for at least 30 minutes.
- Preheat 2-inches of the vegetable oil in a deep fryer to 350°F. Line a baking sheet with wire rack and paper towels. Working in batches and turning often, fry until golden, 3 to 4 minutes. Remove from the oil and drain on rack lined baking sheet. Let cool briefly before serving as is or with Remoulade sauce.
Notes
- This recipe yields about 48 boudin balls, roughly 6 per person.
- Chill the coated balls for at least 30 minutes before frying to help maintain shape and adhesion.
- To reheat pre-fried balls, bake in a 400°F oven for 15-20 minutes after bringing them to room temperature.
- Serving with remoulade sauce pairs well to enhance the Cajun flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 48Serving
Amount Per Serving
Calories 109 kcal
% Daily Value*
| Serving | 6oz | |
| Calories | 109kcal | 5% |
| Carbohydrates | 4g | 1% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 27mg | 9% |
| Sodium | 202mg | 8% |
| Potassium | 84mg | 2% |
| Fiber | 0.2g | 1% |
| Sugar | 0.2g | 0% |
| Vitamin A | 74IU | 1% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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