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Boudin Balls Recipe
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4.88 from 8 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