Boudin Balls Recipe

Boudin — and its popular Cajun and Creole cousins, like gumbo and jambalaya — has deep, multicultural roots that cross centuries and continents. In this recipe, it’s deep fried and dunked in a delicious mustard sauce.

What Is Boudin?

Boudin, pronounced “boo-dan,” is a pork sausage made with rice and seasoning, usually stuffed into a casing, and is widely celebrated throughout Louisiana. The tasty, satiating and portable dish harkens back to Acadiana, where many of the state’s foundational culinary traditions were formed. Try a boudin sausage link or a boudin ball at Earl’s Cajun Market, or try a boudin-stuffed grilled cheese at Johnson’s Boucanière, both located in Lafayette.

What Is a Boudin Ball?

You’ll find boudin balls in gourmet restaurants, quick-service diners and even gas stations throughout the state. Boudin sausage is shaped into balls, dredged with flour, dipped in egg wash and panko breadcrumbs and deep fried to a perfect golden brown. It’s the perfect snack, made even better by an accompanying dipping sauce.

Watch how to make boudin balls in this step-by-step video, and get the full recipe below:

Ingredients for Boudin Balls:

• 3 pounds boudin sausage, removed from casings
• 1 cup all-purpose flour
• 1 tablespoon plus 1 teaspoon kosher salt
• 2 cups panko breadcrumbs
• 2 large eggs
• 1/4 cup milk
• Vegetable oil, for deep-frying

Creole Mustard Dipping Sauce:

• 1 cup sour cream
• 5 tablespoons Creole mustard or other whole-grain spicy mustard
• Cajun seasoning, to taste

Method of Preparation:

1. Prepare breading station: Make the seasoned flour by adding 1 tablespoon of salt to the flour and stir. Place seasoned flour and breadcrumbs in individual shallow bowls. In a third shallow bowl, whisk the eggs together with the milk and the remaining 1 teaspoon salt.
2. Remove boudin from casing and into a mixing bowl.
3. Shape the boudin into golf-ball-sized spheres. Dredge the balls in the flour and dip in egg wash, letting excess egg wash drip off. Finally, dredge the balls in the breadcrumbs, turning to coat them evenly.
4. Transfer the boudin balls to a parchment-lined baking sheet and refrigerate for at least 30 minutes or overnight.
5. Preheat the vegetable oil in a deep fryer to 350 degrees. Using tongs and working in batches, place the balls gently into the oil and fry until golden, 3 to 4 minutes. Remove from the oil and drain briefly on the prepared baking sheet with rack. Let them cool briefly before serving.
6. While the boudin balls cool, make the Creole mustard dipping sauce. In a small bowl, stir together the sour cream, Creole mustard and Cajun seasoning.
7. Serve the boudin balls hot or warm, with a side of Creole mustard dipping sauce.

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