Boudin Balls

5 from 5 votes

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Boudin balls are fried Cajun appetizers made with spicy pork and rice sausage. Make this Louisiana recipe for game day or party snacks!

fried Louisiana boudin sausage balls on platter with Cajun dipping sauce

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. 

Cajun appetizer of boudin balls on white platter with pickle slices and Cajun remoulade sauce

Ingredient Notes and FAQ

How do you eat boudin balls?

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.

Can you eat the casing on boudin?

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.

Where can I buy boudin sausage?

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

  1. 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.
  1. 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.
  1. 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.

  1. 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.
golden brown fried boudin balls on wire rack

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.

deep fried sausage balls on white platter with white dipping sauce and pickle slices

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!

man's hand holding half of a boudin ball that's been dipped in Cajun remoulade
fried Louisiana boudin sausage balls on platter with Cajun dipping sauce

Boudin Balls (Fried Cajun Appetizers)

5 from 5 votes
Boudin balls are fried Cajun appetizers made with spicy pork and rice sausage. Make this Louisiana recipe for game day or party snacks!
This recipe makes 48 balls, so 6 per person.
Servings: 8
Prep: 30 minutes
Cook: 16 minutes
Chilling Time: 30 minutes
Total: 1 hour 16 minutes



  • 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 2-inches of 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.


This recipe makes 48 balls, so 6 per person. To make ahead and reheat: Preheat oven to 400°F and let fried boudin balls come to room temp. Bake for 15-20 minutes.


Calories: 197kcal | Carbohydrates: 23g | Protein: 5g | Fat: 9g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 129mg | Potassium: 83mg | Fiber: 1g | Sugar: 1g | Vitamin A: 318IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 2mg

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.

Course: Appetizer
Cuisine: American, Cajun
Have You Made This Recipe? Let Me Know on InstagramTag @keviniscooking or tag me #keviniscooking!
titled image for Pinterest shows fried boudin ball dipped in Cajun remoulade sauce


Whether in the kitchen or on the grill, you’ll find me cooking American favorites with a love for BBQ, Mexican and Tex Mex. I’m passionate about making tasty food because life’s too short to be bland!

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  1. I have tried twice to make boudin balls and I keep having problems making the balls. The boudin sausage I buy will not form a ball very easily. What am I doing wrong. Any tips?

    1. Two things, I would either try and get them from another market or chill the sausage to firm it up and chill the fat content that should help. Other than that, maybe wet your hand and really compress them?

      1. 5 stars
        I made this for a group people over 50.
        They loved this recipe. I used DJ Boudain.

    1. I would simply type “Boudin sausage” into Google and that should populate the nearest stores based on your location Dawn. Hope that helps!

  2. 5 stars
    Another great twist that we do down here in South Louisiana, is add a cube of Pepper Jack cheese to the center of the boudin balls. Then batter and fry as the recipe calls for. Crazy good stuff right there!

    1. Can I make these say a day beforehand and reheat for the day of the event? If so, what are your recommended reheating instructions?

      1. Definitely. Preheat oven to 400°F and let fried boudin balls come to room temp. Bake for 15-20 minutes Courtney.

  3. 5 stars
    Great recipe,and if you want an extra kick just stick some pepperjack cheese in the middle
    Sooo good! I am definately saving this recipe