Boudin balls are fried Cajun appetizers made with spicy pork and rice sausage. Make this Louisiana recipe for game day or party snacks!
If you’ve ever visited New Orleans, you may already be familiar with a special Louisiana sausage known as boudin (boo-dan).
So what is boudin? It’s a spicy Cajun sausage made with ground pork and rice, plus vegetables and Cajun seasoning. Let me tell you, the flavor is incredible!
Virtually anything you would make with traditional pork sausage can be made with boudin. From breakfast skillets to meat pies, soups to dips, and of course, delicious Cajun appetizers like boudin balls!
What are boudin balls?
For this tasty fried Cajun appetizer, Louisiana boudin sausage is removed from its casing. Then, the mixture is scooped and rolled into balls, coated in seasoned flour, egg, and bread crumbs, and deep fried.
It’s a slightly spicy appetizer or snack that pairs perfectly with other Cajun favorites like gumbo, jambalaya, and shrimp Creole.
Ingredient Notes and FAQ
The small size makes boudin balls perfect for game day snacks or even packed into a lunch box. It’s often served with a dipping sauce like Cajun remoulade or Creole mustard.
The sausage filling is typically wrapped in hog casing. If it’s boiled, grilled or smoked first, it can be eaten. It does tend to be chewy and not very palatable, though.
Depending on where you live, you may be able to find boudin sausage links at your local butcher or specialty meat shop. It’s widely available in Louisiana, and in some states, it can be purchased at places like Walmart.
Unlike German bratwurst and Italian sausage links, Cajun boudin filling is precooked before its stuffed into a casing. This makes it much easier to cook with, because it isn’t packed as tightly into the casing.
If you can’t find it locally, you can order boudin online, or simply make it yourself, using this recipe for boudin sausage.
Recipe Tips for Making Deep Fried Sausage Balls
- Create uniform sized balls.
To ensure that everything cooks perfectly, keep the balls as similar in size as possible. The easiest way to do this is to use a cookie scoop.
- Keep your hands wet while rolling.
The sausage mixture is somewhat sticky. If you wet your hands with a little bit of water, it helps to prevent the mixture from sticking as you roll it.
- Monitor the temperature of the cooking oil.
Even though the filling is precooked, you still need to fry the breadcrumb coating. To prevent it from burning, be sure to use a cooking thermometer to gauge the oil temperature.
For the best results, keep the oil heated to 350°F. NOTE: After cooking each batch, you may need to wait a couple of minutes for the oil temperature to rise again.
- Drain them well.
After removing them from the hot oil, place the fried boudin balls onto a metal cooling rack lined with paper towels. The paper towels will absorb any excess grease.
How to Store and Reheat Fried Boudin Balls
The fried appetizers will be fine left out at room temperature for a few hours. After that, store any leftovers in a covered container in your refrigerator. They should keep well for a few days.
I haven’t ever frozen them, but I can’t think of a reason why they couldn’t be frozen. The only issue you might have is that the coating could become soggy if you don’t deep fry them to reheat.
To reheat boudin balls in the oven, coat a wire baking rack with non-stick cooking spray. Set the rack on a baking sheet and place the balls on the rack. Reheat in a 400°F oven for about 15 minutes.
Other Cajun Appetizers
It doesn’t have to be Mardi Gras to host a New Orleans party! Get together with family or friends and set out platters of blackened shrimp and homemade tartar sauce, with crusty baguette slices and Cajun Hot Crab Dip!
Boudin Balls (Fried Cajun Appetizers)
- 3 lbs Boudin sausage casings removed and filling crumbled
- 1 cup flour
- 2 tsp Cajun seasoning mix my version or Tony Chachere’s
- 2 cups Panko breadcrumbs
- 2 large eggs
- 1/4 cup milk
- 2 cups vegetable oil for deep-frying
- In a shallow bowl, season the flour with Cajun Seasoning Blend. In another shallow bowl, place the breadcrumbs. In a third shallow bowl, whisk the eggs and milk together.
- With 2 tablespoon scooper or wet hands, shape the boudin into balls the size of unshelled walnuts. Roll the balls in the flour, and then toss them in the beaten egg wash, letting the excess drip off. Dredge the balls in the breadcrumbs, turning to coat them evenly. Pressing gently to adhere.
- Transfer the boudin balls to a parchment-lined baking sheet and refrigerate for at least 30 minutes.
- Preheat the vegetable oil in a deep fryer to 350°F. Line a baking sheet with wire rack and paper towels. Working in batches and turning often, fry until golden, 3 to 4 minutes. Remove from the oil and drain on rack lined baking sheet. Let cool briefly before serving as is or with Remoulade sauce.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.