Boudin Balls Recipe

Boudin Balls Recipe

Boudin balls are a popular Cajun appetizer made with boudin sausage, which is a mixture of ground pork, rice, and seasonings. The sausage is removed from its casing, formed into balls, then coated and fried until golden brown. Boudin sausage is a staple in Louisiana cooking, and boudin balls are a delicious and creative way to enjoy it.

Boudin balls are typically served with a dipping sauce, such as remoulade or Creole mustard. They can be enjoyed as a snack, appetizer, or main course. Boudin balls are also a popular game day food, and they are often served at tailgates and parties.

In our boudin balls recipe, we do not start with boudin. We make the pork and rice mixture from scratch, dip them in panko and then finish them in the fryer. They go great with the remoulade, so make sure you make both recipes!

This recipe is property of GreatChefRecipes.com

Ingredients:
FOR THE REMOULADE:
1 cup mayonnaise
1/4 cup Creole mustard, or other whole-grain spicy mustard
2 cloves garlic, minced
2 tablespoons sweet pickle relish
1/2 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
1 teaspoon fresh lemon juice
1 tablespoon finely chopped fresh parsley

FOR THE BOUDIN BALLS:
1 teaspoon extra virgin olive oil
1 medium onion, diced
1 stalk celery, diced
1 green bell pepper, diced
4 cloves garlic, minced
2 pounds pork sausage, removed from casing
1/2 pound. chicken livers, chopped
1 tablespoon kosher salt
2 cups cooked rice
2 jalapeños, seeded and minced
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon paprika
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne
2 scallions (green part only), chopped
1/2 cup fresh parsley, finely chopped
2/3 cup flour
Kosher salt
2 teaspoons Tony Chachere’s seasoning
2 cup panko breadcrumbs
2 large eggs
Splash of milk
Vegetable oil, for deep frying

Directions:
FOR THE REMOULADE:
1. Add all ingredients to a bowl and mix well.
2. Refrigerate until chilled before serving, for 1 hour up to overnight.

FOR THE BOUDIN BALLS:
1. Heat the olive oil in a small skillet over medium-high heat.
2. Add the onion, celery, bell pepper, and a pinch of salt.
3. Cook for about 6-7 minutes, or until the onion becomes translucent.
4. Add garlic and cook, stirring constantly, for 1 minute.
5. Set aside and let cool.
6. Combine ingredients from sausage through parsley in a large bowl.
7. Add cooled onion mixture and stir to combine.
8. Set aside.
9. In one shallow bowl, combine flour with 1 tablespoon of salt.
10. In another bowl, whisk eggs together with milk.
11. In a third bowl, combine breadcrumbs with Cajun seasoning.
12. With damp hands, roll 2 tablespoons each of sausage mixture into balls.
13. Dredge the balls in the flour, then dip them in the egg wash, letting the excess drip off.
14. Dredge the balls in the panko, coating them evenly.
15. Transfer the boudin balls to a parchment-lined baking sheet and refrigerate for at least 30 minutes to set.
16. Preheat the vegetable oil 355F in a deep fryer or Dutch oven.
17. Fry for 5-minutes, until the balls are golden brown.
18. Transfer to a paper towel-lined plate or baking sheet.
19. Leave alone to allow the middle to steam.
20. Serve boudin balls with the chilled remoulade dipping sauce.

Have you tried this recipe? If so, leave us your comments below!