Boudin Balls

Crispy, savory, and filled with rich flavors, Boudin Balls are a Southern comfort food classic perfect for celebrations and gatherings.

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Prep Time 30

Cook Time 10

Total Time 40

Servings: 6 servings

Course: Appetizer, Snack

Cuisine: Cajun, Southern

Calories: 250

Ingredients Method Notes

Ingredients

For the Dipping Sauce

1 cup sour cream or crema Greek yogurt can be substituted for a healthier option.
2 tablespoons spicy mustard Dijon mustard works as a milder substitute.
1 teaspoon lemon juice Vinegar can work if lemons aren’t available.
1 teaspoon Creole seasoning or Cajun seasoning Your favorite spice blend can replace this.
1 teaspoon garlic powder Fresh minced garlic offers a robust option.
Pinch salt Adjust to your taste preferences.

For the Boudin Balls

1 pound Cajun-style boudin sausage If unavailable, any sausage with a flavorful kick can work.
1 tablespoon Cajun seasoning blend Optional, add based on your heat tolerance.
1/2 cup all-purpose flour Gluten-free flour can work as a substitute.
2 large eggs Well beaten; aquafaba works as a vegan substitute.
1/4 cup buttermilk or milk Non-dairy milk is a great alternative.
1 teaspoon hot sauce Feel free to adjust based on your spice preference.
Pinch salt For seasoning, ensure you keep it balanced.
1/2 cup bread crumbs Panko bread crumbs give extra crunch.

Method

Preparation

Heat the oil in a large wide pot over medium-high heat to 350 degrees F (176 C).
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. Refrigerate the boudin balls for 30 minutes to harden.
Prepare three bowls: one with flour, one with beaten eggs mixed with milk, hot sauce, and salt, and the last with breadcrumbs.
Coat each boudin ball with flour, then the egg mixture, and finally with breadcrumbs.

Cooking

Fry the boudin balls in the hot oil until golden brown, flipping once halfway through if the oil doesn't cover them entirely.
Serve with the Creole-style mustard cream sauce, made by whisking together the dipping sauce ingredients.

Notes

Boudin Balls shine brightest when served hot and fresh, accompanied by your choice of dipping sauce. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. You can freeze them before frying; simply shape and freeze on a baking sheet before transferring to a freezer bag. Fry from frozen when you’re ready to enjoy.