Deep Fried Boudin Balls
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.
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
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.
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Nutrition
Serving: 3g | Calories: 309kcal | Carbohydrates: 39g | Protein: 16g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Cholesterol: 100mg | Sodium: 862mg | Fiber: 2g | Sugar: 2g
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