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crispy golden boudin balls stacked in a wide horizontal arrangement on a wooden board, deeply fried craggy exteriors with a ramekin of creole mustard, sprinkle of parsley, warm rustic light, shallow depth of field, landscape orientation

Boudin Balls

Combination of spiced boudin sausage and rice, rolled into balls, then breaded and deep fried until super crunchy.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 lb boudin sausage casing removed
  • 1 cup all-purpose flour
  • 2 eggs beaten
  • 1.5 cups breadcrumbs
  • 1 tsp Cajun seasoning
  • 4 cups vegetable oil for frying

Method
 

  1. Remove the boudin from its casing and roll the mixture into golf-ball-size rounds.
  2. Set up a breading station with flour, beaten eggs, and breadcrumbs mixed with Cajun seasoning.
  3. Roll each ball in flour, dip in egg, then coat thoroughly in the seasoned breadcrumbs.
  4. Heat the oil to 350 degrees and fry the balls in batches for about 4 minutes until deep golden.
  5. Drain on paper towels and serve hot with creole mustard for dipping.

Notes

Chill the rolled balls for 15 minutes before frying so they hold their shape.