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12 February 2020

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.

The first time I had boudin balls was during a visit to New Orleans. We visited that wonderful city on a foodie tour. We dined at many intriguing restaurants, took cooking classes, followed music, partied on Bourbon Street, and ate, ate, ate.

It was on one particular food tour experience where we were served boudin balls. My initial thought – what are these delicious looking things? It’s hard to tell what they are exactly by looking at them.

Boudin balls are basically savory fried appetizer balls filled with meat and rice, and I love them.

Boudin balls on a plate, ready to serve

What are Boudin Balls Made of?

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.

Boudin sausage is a staple in Louisiana cooking. I saw it everywhere during our visit.

Boudin Links

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. Serve them up with a classic remoulade sauce, or a very simple Creole-style mustard cream sauce for dipping, which I will show you how to make. It is so easy.

Let’s get cooking!

Let’s talk about how we make boudin balls, shall we?

Boudin balls on a plate

Boudin Balls Ingredients

  • FOR THE 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 kosher salt (and black pepper, if desired)
  • FOR THE BOUDIN BALLS
  • 1 pound Cajun-style boudin sausage (3 links, usually)
  • 1 tablespoon Cajun seasoning blend (optional, for spicier boudin balls – use 1 teaspoon cayenne pepper as a substitute)
  • 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
  • Vegetable oil (for deep-frying)

How to Make Boudin Balls – the Recipe Method

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 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.

Crumbled boudin in a bowl

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.

Forming boudin balls by hand

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 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.

Coating the boudin balls with the egg wash mixture

Coat each boudin ball with the bread crumbs. Roll them around to get all sides.

Coating the boudin balls with bread crumbs

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 see that the oil does not entirely cover them in my pan. I just roll them after a couple minutes to get all sides. Easy!

Boudin balls frying in a pan

Serve with the with Creole-style mustard or a good remoulade 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.

Creole Mustard Cream Sauce

Boom! Easy enough, isn’t it? Presenting – fried boudin balls! Your friends will be amazed, your guests ravenous!

Recipe Tips & Notes

  • Forming the Boudin Balls. I didn’t use any binders in making these. I normally use egg and/or breadcrumbs to help bind my meatballs together. You certainly CAN use them if you have trouble forming the boudin balls and they fall apart. The rice content worked great in this case, so I didn’t need extra binders. Skipping binders will result in more airy boudin balls.
  • Squeeze Out the Moisture. There was a lot of liquid content in my particular boudin product. I had to squeeze out excess moisture to properly form the balls. Keep this in mind.
  • Refrigerate or Freeze the Balls. If you feel the boudin balls might crumble apart when breading or cooking them, set them into the fridge for 30 minutes, or into the freezer for 10 minutes, before working with them. This will firm them up for you.
  • Baked Boudin Balls. To bake instead of frying, set the breaded boudin balls onto a lined baking sheet and bake them for 20 minutes at 400 degrees F (204 C), until they are golden brown.

Half of a boudin ball on a fork

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

Half of a boudin ball on a fork, exposing the rice filled interior

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
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5 from 2 votes

Boudin Balls Recipe – How to Make Boudin Balls

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.
Prep Time15 mins
Cook Time10 mins
Course: Appetizer, Main Course
Cuisine: American
Keyword: boudin, cajun, creole, ground pork, meatballs, sausage
Servings: 16 boudin balls
Calories: 155kcal

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

Makes about 16 boudin balls.
The Creole-style mustard cream sauce can be made a couple days ahead of time. Keep stored in the fridge.
Forming the Boudin Balls. I didn't use any binders in making these. I normally use egg and/or breadcrumbs to help bind my meatballs together. You certainly CAN use them if you have trouble forming the boudin balls and they fall apart. The rice content worked great in this case, so I didn't need extra binders. Skipping binders will result in more airy boudin balls.
Squeeze Out the Moisture. There was a lot of liquid content in my particular boudin product. I had to squeeze out excess moisture to properly form the balls. Keep this in mind.
Refrigerate or Freeze the Balls. If you feel the boudin balls might crumble apart when breading or cooking them, set them into the fridge for 30 minutes, or into the freezer for 10 minutes, before working with them. This will firm them up for you.
Baked Boudin Balls. To bake instead of frying, set the breaded boudin balls onto a lined baking sheet and bake them for 20 minutes at 400 degrees F (204 C), until they are golden brown.
Calories are estimated.

Nutrition

Calories: 155kcal | Carbohydrates: 7g | Protein: 6g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 49mg | Sodium: 250mg | Potassium: 131mg | Fiber: 1g | Sugar: 1g | Vitamin A: 414IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg
Boudin Balls

4 comments

  1. Debbie Lea

    5 stars
    Another great recipe! Thank you! I made this a while back and they were delicious. I must say they were better than any we’ve purchased too! I was intrigued with the review stating he used Zaps jalapeño chips instead of breadcrumbs. So I tried it and holy moly it took it up a notch. Gave it a great taste and texture with a bit more heat.

    1. Michael Hultquist - Chili Pepper Madness

      Excellent, Debbie! Glad you enjoyed it! Yes, great idea to use the jalapeno chips to bread them!

  2. 5 stars
    Great recipe. My family is from Louisiana so these are a staple around our house. We mix them up sometimes by using zaps jalapeño or crawtater chips instead of breadcrumbs as well as jalapeño cheetos. Nice recipe, Well Done!

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