Boudin Balls are a delicious snack from South Louisiana where balls of Boudin Sausage meat are rolled up then coated in breadcrumbs and fried. A treat that tastes great dipped in a Remoulade Sauce, or a Cajun Mustard Cream Sauce.

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Close up of boudin balls with a hint of the mustard cream sauce peeking in, sprinkled with green onions on top.

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!

Fried boudin balls on a platter with mustard cream sauce — Boudin Balls

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?
Groceries you'll need: Ingredients
Recipe variations and substitute ideas
Recipe walkthrough: Instructions
What To Serve With Boudin Balls
How to store leftovers
More Cajun recipes I think you'll love
Mel's kitchen notes
Deep Fried Boudin Balls
💬 Comments

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

ingredients for boudin balls, starting with boudin sausage and eggs, flour, seasoning, breadcrumbs

Boudin Link Sausage (try my homemade boudin sausage here)
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.
You can even make your own boudin sausage meat too (instead of store bought).
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.

Four steps on making boudin balls. Step 1 removing boudin from casing - there's a bowl of meat. Step 2 roll the boudin meat into balls - shows a hand holding one of the balls. Step 3 beat the eggs - shows a bowl with 2 eggs waiting to be beaten with a fork. Step 4 adding the buttermilk to the eggs.

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.

step 5 image of a mixing bowl with breadcrumbs and seasonings about to be mixed. Step 6 an image of three dredging bowls lined up Step 7 boudin balls being passed through the dredging bowls Step 8 fried boudin balls on a plate

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

A bowl of mustard, mayo and seasonings waiting to be stirred — **Mustard Cream Sauce**

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. For best results warm up in the air fryer or oven to keep a crispy texture.

More Cajun recipes I think you'll love

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.

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Deep Fried Boudin Balls

Prep Time15

Cook Time15

Additional Time1

Total Time31

Servings:

Cuisine: Southern Food

Author: Melanie Cagle

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
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.
Oil

Notes

Depending on the brand of Louisiana Boudin Sausage that you buy, some are more dry/wet than others. Our favorite boudin is on the dryer side so I sprinkle the sausage meat with a little water to get the mixture to stick together well. If your chosen boudin sausage is too wet try to squeeze the fluid out while rolling. Use the best boudin you can find that you enjoy for these Cajun Appetizers.

I've also heard these called Dirty Rice Balls, although I don't feel that's quite right.

For a great homemade Boudin Sausage Recipe, click here.

Putting the Boudin Balls into the refrigerator (or freezer) will ensure it doesn't fall apart before you coat and fry them.

Some people use a food processor to get the rice mixture to the texture they're looking for.

Make sure you have damp hands when pressing the boudin balls together, it'll help prevent sticking.

For another Classic Cajun recipe, try this Pastalaya dish, it's the best thing you ever tasted.

Nutrition