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
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.
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.
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
- Sour Cream. Or crema.
- Spicy Mustard
- Lemon Juice
- Creole Seasoning. Or use Cajun seasoning.
- Garlic Powder.
- Salt and Black Pepper.
- FOR THE BOUDIN BALLS
- Cajun-Style Boudin Sausage.
- Cajun Seasonings.
- Flour.
- Eggs.
- Buttermilk.
- Hot Sauce.
- Bread Crumbs.
- Vegetable Oil. For 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 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!
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. Refrigerating your boudin balls for 30 minutes or freezing them for 10 minutes before coating and frying them will help to keep loose boudin balls from falling apart.
- 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.
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
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
Katy, sorry, I don't have a preferred brand. Haha, try them all! Enjoy!!
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.