Boudin Balls are a southern thing and make a great appetizer. In fact, I had never even heard of them until just recently... but I'm told people here in Louisiana have been doing this for years!
I had to give it a try, so using our family's favorite Boudin Sausage I got to work creating a really good Boudin Balls Recipe, in time for Game Day!
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What Is Boudin?
The first time I tried to say Boudin Sausage I totally messed it up. It is properly pronounced "Boo-dan" and is a sausage native to Louisiana that is made up of cooked ground pork, rice and seasonings.
That is the original ingredients, but that can be mixed up too... I even saw Crawfish Boudin the other day. I believe you could probably use any type of meat or seafood for this type of sausage.
Boudin balls are often seen at tailgating events in Louisiana, or Jazz Fest. It's true Creole cuisine.
That boudin mixture of meat, rice and seasonings are then stuffed inside a sausage casing and ready to cook.
Groceries you'll need: Ingredients
- Boudin Link Sausage
- Large Eggs
- Buttermilk
- Breadcrumbs, plain
- Creole Seasoning (or Cajun Seasoning)
- Onion Powder
- Garlic Powder
- All Purpose Flour
- Vegetable Oil, for frying
Recipe variations and substitute ideas
- The boudin sausage is a variable that can be changed up depending on your preference. There are hotter/milder versions as well as differing meats used. You could even add some chicken livers for even more depth of flavor.
- Take my boudin sausage recipe and just use the meat mixture without stuffing into a casing.
- Add some green onions, green peppers (bell pepper), parsley or celery for even more flavor.
- Chicken liver or pork liver is often used.
- Try a chicken boudin.
- Add a little black pepper or cayenne pepper for heat, or add some hot sauce.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- Step 1: Remove Boudin Sausage meat from the casing, using kitchen shears, into a large bowl.
- Step 2: Roll your meat into roughly 1-½" sized balls. If you find your boudin sausage meat is a little on the dry side feel free to sprinkle a little water (enough to make the meat/rice mixture moldable) and place on a prepared baking sheet. Place the boudin balls into your refrigerator for an hour or more.
- Step 3: In a medium mixing bowl beat the eggs.
- Step 4: Mix the buttermilk into the eggs.
- Step 5: In a medium mixing bowl mix the bread crumbs with the garlic powder, onion powder and Creole seasoning.
- Step 6: Line up the dredging bowls. First goes flour, then the egg wash and finally the breadcrumb/seasoning mix.
- Step 7: Pass each Boudin Ball through the dredging station, first through the flour, then the egg mixture, then the breadcrumb mix.
- Step 8: Fry balls in hot oil (at least 2" Deep) at 350°F for 3-4 Minutes until golden brown and an internal temperature of 160°F has been reached, remove with a slotted spoon, catch the excess drip on paper towels and serve right away with a dipping sauce.
Tip: Fry in batches to not overcrowd to pot and avoid the boudin balls sticking together.
Next time try my Natchitoches Meat Pies, another delicious South Louisiana snack.
What To Serve With Boudin Balls
One of Louisiana's great appetizers. Boudin balls should be served hot with a Mustard Cream Sauce, or Remoulade Sauce. I prefer a small bowl of Mustard Cream Sauce, it's really easy, see below ingredients:
- 1 Cup Mayonnaise
- 5 tablespoon Spicy Brown Mustard (Creole Mustard)
- ½ teaspoon Garlic Powder
- ¼ teaspoon Cayenne (red pepper)
- ½ teaspoon Creole Seasoning
How to store leftovers
After the Boudin Balls have been cooked and eaten... any leftovers should be stored in an airtight container (with a sheet of paper towel), in the refrigerator for up to 4 days.
You can freeze boudin balls too. Freeze in a freezer safe container for 3 months.
For best results warm up in the air fryer or oven to keep a crispy texture.
Mel's kitchen notes
- Allow to harden in the refrigerator covered in plastic wrap for at least an hour before frying, this will help the Boudin Balls retain their shape better in the frying process.
- It's important you use a good quality boudin sausage. The more you like the flavor, the better your boudin balls will taste to you.
- If you are trying to eat healthier and would prefer to bake them, this is possible. I would recommend air fryer (spray them with a light coat of oil first), cook on 425°F for 8-10 minutes. Otherwise, to bake them, place on an oven sheet and bake at 425°F for 10 minutes.
- You could use a deep fryer (or electric fryer) if you prefer, to hold the temperature better.
Viral Recipe Alert!
Banana Bread
Due to the secret ingredient in this deliciously moist banana bread it has become one of my most sought after recipes!
Deep Fried Boudin Balls
Video
Equipment
Ingredients
- 2 Pounds Boudin Sausage Links
- 2 Each Large Eggs
- ½ Cup Buttermilk
- 1 Tablespoon Creole Seasoning
- 2 Cups Plain Breadcrumbs plain
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 1 Cup All Purpose Flour
- Canola Oil for frying
Instructions
- Remove casing from Boudin Sausage links with kitchen shears.2 Pounds Boudin Sausage Links
- Roll Boudin Sausage meat into 1-½" Balls, then refrigerate for 1 hour or more.
- Beat eggs in a medium sized bowl.2 Each Large Eggs
- Add the buttermilk to the eggs and mix together.½ Cup Buttermilk
- In another medium sized bowl mix the seasonings with the breadcrumbs.1 Tablespoon Creole Seasoning, 2 Cups Plain Breadcrumbs, 1 teaspoon Onion Powder, 1 teaspoon Garlic Powder
- Set up your dredging stations, with the flour in a bowl first, then the egg/buttermilk mix and last the breadcrumb mix.1 Cup All Purpose Flour
- Remove the boudin balls from the refrigerator and coat each one in the flour first, then into the egg/buttermilk mix and last the breadcrumbs.
- Heat frying oil to 350°F (at least 2" deep) and fry until golden (about 3-4 minutes). Serve right away with a dip.Canola Oil
Notes
Nutrition
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Original Publish Date: April 24, 2021.
Beth says
I’ve never heard of this recipe before, so after I saw this recipe, my daughter and I went out and bought the ingredients. These turned out amazing and so delicious! We loved these and I can’t wait to make these again!
Redma says
OMG!!!! I never heard of them until I moved to tx.. I tried the sausage and they are amazing.. but the pepper jack boudin balls I fell in love with.. Billy Boudins is my favorite spot in Louisiana.. we always get a load of them.
Melanie Cagle says
I've heard about the ones with Pepper Jack in them. I must try that next time!! Glad you like them.