Cajun Boudin Balls (Printable)
Spiced Cajun boudin with green onions and parsley, breaded and deep-fried to a golden, crunchy bite.
# What You'll Need:
→ Boudin Filling
01 - 1 pound Cajun boudin sausage, casings removed
02 - 2 green onions, finely chopped
03 - 2 cloves garlic, minced
04 - 1/4 cup finely chopped fresh parsley
→ Breading
05 - 1 cup all-purpose flour
06 - 2 large eggs, beaten
07 - 1 1/2 cups plain breadcrumbs or panko
→ Frying
08 - Vegetable oil, for deep frying
→ Serving
09 - Creole mustard or remoulade sauce
# Directions:
01 - In a large mixing bowl, combine the boudin sausage, green onions, garlic, and parsley. Mix thoroughly until all ingredients are evenly incorporated.
02 - Scoop approximately 2 tablespoons of the mixture and roll into compact, uniform balls. Repeat with the remaining mixture until all filling is used.
03 - Place the flour, beaten eggs, and breadcrumbs into three separate shallow bowls arranged in a row for an efficient breading workflow.
04 - Roll each boudin ball in flour, shaking off excess. Dip into the beaten eggs, then coat thoroughly with breadcrumbs. Arrange the breaded balls on a tray.
05 - Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F. Fry the boudin balls in batches, turning occasionally, until golden brown and crispy, about 3 to 4 minutes per batch.
06 - Remove the fried boudin balls with a slotted spoon and drain on paper towels. Serve hot with Creole mustard or remoulade sauce on the side.
# Expert Tips:
01 -
- They disappear faster than anything else on a party tray, guaranteed.
- The crispy shell gives way to a savory, spicy interior that no one ever expects from a humble appetizer.
02 -
- Wet or soft boudin will make your balls fall apart in the fryer, so if yours feels loose, refrigerate the filling for thirty minutes before shaping.
- Do not crowd the pot because the oil temperature will crash and you will end up with greasy, soggy balls instead of crispy ones.
03 -
- Use one hand for the dry flour step and the other for the wet egg step to avoid breading your own fingers into useless claws.
- Let the fried balls rest for just one minute before biting in because that molten pork filling will punish an eager mouth.