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Boudin Balls

Name: Boudin Balls Recipe – How to Make Boudin Balls
Prep time: 15 min
Cook time: 10 min
Ingredients: 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; 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)

by Mike Hultquist · Feb 12, 2020 · 31 Comments · Jump to Recipe

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.

Boudin Balls Recipe

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.

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.

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

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 to make boudin balls, shall we?

Boudin Balls Ingredients

FOR THE CREOLE MUSTARD DIPPING 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.

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 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!

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!

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.

Storage and Reheating Leftovers

Store any leftover boudin balls in the refrigerator in a sealed container. They will last up to 5 days. To enjoy them again, gently warm them in the oven at 300 degrees F. for 15-20 minutes, or until warmed through.

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 Chicken and Sausage Gumbo or my Seafood Gumbo recipes. They're New Orleans in a pot!

Cajun Red Beans and Rice is always a popular dish, as is Hoppin' John, particularly around the New Year. Or fried green tomatoes!

This Dirty Rice Recipe will definitely satisfy if you enjoy the combination pork and rice. Cajun Corn Maque Choux is also a super popular side dish.

Also, don't forget this classic Muffaletta Sandwich! This is the ultimate sandwich from New Orleans, and you have to make it for yourself. So good!

See all of my Cajun 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 – 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.

Save Recipe

Course: Appetizer, Main Course

Cuisine: American

Keyword: boudin, cajun, creole, ground pork, meatballs, sausage

Prep Time: 15

Cook Time: 10

Calories: 155kcal

Author: Mike Hultquist

Servings: boudin balls

Tap or hover to scale

4.80 from 10 votes

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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 Information

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

Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.