Boudin Balls

The Best Ever

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.



– Heat the oil in a large wide pot. 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 balls. Refrigerate the boudin balls to harden them up a bit, which makes them easier to 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. – To make the 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.




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