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.
We're cooking up a delicious batch of Boudin Balls in the Chili Pepper Madness kitchen, my friends. Care for some?
Boudin balls are basically savory fried appetizer balls filled with meat and rice, and I love them. If you've never tried one, get ready to fall in love with them.
Why You'll Love This Recipe
- Big Cajun Flavor. Authentic Louisiana-style boudin gives these bites a rich, pork-and-rice filling that’s loaded with spicy goodness.
- Nice and Crispy. They fry up perfectly golden on the outside while staying tender on the inside, always a party favorite.
- Super Easy to Make. Simple ingredients, quick prep, and customizable heat levels. This a no-stress appetizer for any occasion.
What is Boudin?
Boudin (pronounced boo-dan) is a classic Cajun sausage made from pork, cooked rice, vegetables, and Creole seasonings, all stuffed into a casing.
It’s fully cooked and has a loose, rice-filled texture, which makes it easy to remove from the casing and form into balls for frying. Most versions you’ll find are boudin blanc, the pork-and-rice style popular throughout Louisiana.
Where to Buy Boudin?
You can find Cajun boudin in most Louisiana grocery stores, but it’s available nationwide if you know where to look. Fresh boudin is best if you can find it.
- Local Stores: Many supermarkets carry brands like Savoie’s, Richard’s, or Comeaux’s in the refrigerated or frozen sausage section.
- Cajun Specialty Shops: If you live near a Cajun or Creole market, they often sell fresh, house-made boudin with excellent texture for boudin balls.
- Order Online: Retailers like CajunGrocer, Best Stop, Jacob’s, and Kartchner’s ship authentic Louisiana boudin straight to your door.
What are Boudin Balls?
Boudin balls are made from Cajun boudin sausage, which is a mixture of ground pork and rice, along with seasonings. The sausage is removed from its casing, formed into balls, then coated and fried until golden brown.
Cooks enjoy it grilled, sliced and served on crackers, and mixed in with anything from gumbos and etouffees to po' boys and classics like jambalaya.
Boudin balls are one of the most popular ways of serving them up, and they make for a big hit in party situations.
Let's talk about how to make boudin balls, shall we?
Boudin Balls Ingredients
- FOR THE CREOLE MUSTARD DIPPING SAUCE
- Sour Cream. Or use crema for a thinner, tangier sauce.
- Spicy Mustard. Creole or whole-grain works best.
- Lemon Juice. Brightens and balances the richness.
- Creole Seasoning. Cajun seasoning works too.
- Garlic Powder.
- Salt and Black Pepper.
- FOR THE BOUDIN BALLS
- Cajun-Style Boudin Sausage. Any pork-and-rice boudin; remove from casings.
- Cajun Seasonings. Optional, for extra spice and flavor.
- Flour. Helps the coating stick.
- Eggs. Binds the breading to the boudin.
- Buttermilk. Adds tang and moisture (milk works too).
- Hot Sauce. For heat and Louisiana flair.
- Bread Crumbs. Use regular or panko for extra crispiness.
- Vegetable Oil. For frying; peanut or canola also work.
How to Make Boudin Balls
First, 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 links from casings and crumble. Mix the meat with extra Cajun seasonings, if desired. This is what is looks like crumbled up.
These particular boudin sausages had a lot of rice, as you can see.
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 shallow bowl with flour, a second bowl 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 was 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, working in batches. Flip them once half way through if the oil doesn’t cover them entirely. You can also use a deep fryer.
You can see that the oil does not entirely cover them in my pan. I just roll them after a couple minutes to get all sides.
Set onto a plate lined with paper towels to drain some of the oil.
Serve with the with Creole-style mustard dipping sauce or a good remoulade sauce, or creole tartar sauce. Garnish with fresh chopped herbs or green onion. And chili flakes!
Makes about 16 boudin balls. Sometimes I make them a little bit larger and get about 12 boudin balls.
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.
Boom! Easy enough, isn't it? Presenting - fried boudin balls! Your friends will be amazed, your guests ravenous!
Tips for the Best Boudin Balls
- Use a binder only if needed. Most boudin has enough rice to hold together, but if your mixture feels loose, mix in a little beaten egg or breadcrumbs. This keeps the balls from cracking while frying.
- Adjust moisture levels. Some brands are very wet. Don’t be afraid to gently squeeze out excess liquid. If the mixture seems dry and crumbly, add a splash of water or broth to help it hold.
- Chill before frying. Refrigerate the shaped boudin balls for 30 minutes (or freeze 10 minutes). This firms them up and prevents them from falling apart in the hot oil.
- Bake or air fry as an alternative.
- To bake, cook the breaded balls at 400°F for 20 minutes, until golden.
- To air fry, spray lightly with oil and cook at 375°F for 10-12 minutes, shaking once.
Serving Boudin Balls
Crispy boudin balls are perfect with something creamy, tangy, or spicy for dipping, plus a few classic Cajun sides to round out the meal.
Best Dipping Sauces
- Creole mustard sauce
- Cajun remoulade
- Spicy mayo or chipotle mayo
- Comeback sauce
- Cajun ranch
- Honey mustard
What to Serve With Boudin Balls
- Gumbo (chicken & sausage gumbo or seafood gumbo)
- Jambalaya
- Dirty rice
- Red beans & rice
- Cajun corn maque choux
- Coleslaw
- Muffaletta sandwiches
These pairings bring out all the rich, spicy Cajun flavor and make boudin balls the star of any party platter or dinner spread.
Boudin Balls FAQs
Why did my boudin balls fall apart?
They were likely too wet, not chilled, or not coated well enough. Squeeze out excess moisture, chill the balls for 30 minutes, and use the full dredge (flour - egg wash - breadcrumbs) before frying at 350°F.
Can I air fry boudin balls?
Yes. Spray lightly with oil and air fry at 375°F for 10-12 minutes, shaking once, until crisp and golden.
Make Ahead, Storage & Freezing
Make Ahead: Shape and bread the boudin balls up to 24 hours in advance and keep them covered in the refrigerator. Chilling helps them firm up and hold together better when frying.
Storage: Store any cooked boudin balls in an airtight container in the refrigerator for up to 5 days. Reheat in a 300°F oven for 15-20 minutes to crisp them back up.
Freezing: Freeze the breaded but uncooked boudin balls on a baking sheet until solid, then transfer to a freezer bag. They’ll keep for 2-3 months.
Fry straight from frozen - just add 1-2 extra minutes of cook time.
That's it, my friends. I hope you enjoy the boudin balls. They're such a great appetizer, perfect for snacking. Or hey, make a meal out of them! Enjoy.
If you're curious, read about my foodie trip to New Orleans here!
Try Some of My Other Popular Recipes
If you love Cajun and Creole cuisine, you'll love my Creole Gumbo. It's New Orleans in a pot!
Hoppin' John is always a popular dish, as is easy Cajun shrimp, particularly around the New Year. Or fried green tomatoes!
Also, don't forget this classic crawfish etouffee! This is a dish you have to make it for yourself. So good!
See all of my Cajun Recipes.
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Boudin Balls Recipe
Ingredients
FOR THE CREOLE MUSTARD CREAM SAUCE
- 1 cup sour cream or crema
- 2 tablespoons spicy mustard
- 1 teaspoon lemon juice
- 1 teaspoon Creole seasoning or use Cajun seasoning
- 1 teaspoon garlic powder
- Pinch of salt
FOR THE BOUDIN BALLS
- 1 pound Cajun-style boudin sausage 3 links, usually
- 1 tablespoon Cajun seasoning blend optional, for spicier boudin balls
- 1/2 cup all-purpose flour
- 2 large eggs well-beaten
- ¼ cup buttermilk or use milk
- 1 teaspoon hot sauce
- Pinch of salt or to taste
- 1/2 cup bread crumbs
- Oil for deep-frying
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
Nutrition Information
Katy says
Hi Mike,
I've never used Boudin before and want to order some online. Are there any brands you would recommend?
Thanks!
Mike Hultquist says
I have updated the post to make recommendations above. Enjoy!
Steph says
DJ ‘s Boudain is the best!
Kristina says
Thank You!
Mike Hultquist says
Welcome!!
Monique Calaway says
My family loved them
Mike H. says
Thank you for the feedback, Monique - I am glad!
Diane N says
I am in CT…could you recommend a supplier of boudin sausages online. TY
Mike Hultquist says
Diane, try Cajun Grocer or Louisiana Crawfish Company.
ROSE TURNER says
I am Japanese, and I am confused because I am feeling more like a Louisiana Cajun these days?? I am looking forward to trying yet another (ok 3 more) of your awesome recipe's. Everything that I have tried so far as been a keeper! I bought your cookbook too, and now it is stuffed with these awesome recipes that weren't included in the cookbook, so I am printing and adding to it.
Mike Hultquist says
Glad you are enjoying the recipes, Rose! And thanks for buying my book! I hope you'll leave a review on Amazon. I'll keep the recipes coming! =)
Nessa says
Can I use grand pappy fryer instead of a pot of oil? or maybe a air fryer?
Mike Hultquist says
Nessa, you can definitely use a fryer for this recipe. I have not made them in an air fryer, but you should be able to do it. I would lightly freeze the boudin balls first so they don't stick to the basket in an air fryer.