Cajun Boudin Balls (Printer-friendly)

Spicy Cajun boudin mixed with herbs, breaded and fried to a golden, crispy finish; serve with Creole mustard.

# What You Need:

→ Boudin Filling

01 - 1 lb 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

# How to Make It:

01 - In a large mixing bowl, combine the boudin sausage (casings removed), chopped green onions, minced garlic, and parsley. Mix thoroughly until all ingredients are evenly incorporated.
02 - Scoop approximately 2 tablespoons of the mixture and roll into a compact, uniform ball. Repeat with the remaining filling until all the mixture is used.
03 - Place the all-purpose flour, beaten eggs, and breadcrumbs into three separate shallow bowls arranged in a breading line.
04 - Roll each boudin ball first in the flour, shaking off excess, then dip into the beaten eggs, and finally 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 small batches until golden brown and crispy, approximately 3 to 4 minutes per batch.
06 - Remove the fried boudin balls using a slotted spoon or spider and drain on paper towels. Serve hot with Creole mustard or remoulade sauce on the side.

# Expert Tips:

01 -
  • These crispy golden bites pack every bit of soulful Cajun flavor into a handheld package that disappears faster than anything else on the snack table.
  • The breading shatters with a satisfying crunch and gives way to a moist, spicy pork and rice center that nobody can eat just one of.
02 -
  • If the oil temperature drops below 325 degrees Fahrenheit the breading absorbs grease and turns soggy instead of crisp so use a thermometer and fry in small batches.
  • Chilling the rolled balls for thirty minutes before breading and frying helps them hold their shape and prevents cracking in the oil.
03 -
  • Wet your hands slightly when rolling the balls because the mixture will stick to your palms less and you will get a smoother, more even shape.
  • Switching to panko breadcrumbs and giving each ball a light spray of oil before frying creates an incredibly light, shattery crust that standard breadcrumbs cannot match.

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