Fried boudin balls are a Southern specialty. Boudin is a type of sausage with French origins that is a staple in southwestern Louisiana. The area has a “boudin trail” for sampling boudin, as the sausage can be made many different ways. It is usually made with pork, rice, seasonings, and vegetables including onion and peppers, though recipes vary. Louisiana boudin is not the French blood sausage of the same name, but a unique Cajun version that’s also found in southeastern Texas.
Recipe Servings: 6
Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Sauce:
- ⅔ cup mayonnaise
- 1 Tbsp creole mustard
- 2 tsp ketchup
- 1 Tbsp lemon juice
- 1 Tbsp finely chopped celery
- 1 green onion, trimmed and finely chopped
- 1 Tbsp fresh parsley (or 1 tsp dried parsley)
- Dash of cayenne pepper
- Dash of ground black pepper
Boudin Balls:
- 2 links (12 oz) Cajun style boudin sausage
- ½ cup all-purpose flour
- 2 large eggs, beaten
- ½ cup seasoned dry breadcrumbs
- Oil, as needed for frying
Directions
- Combine mayonnaise, mustard, ketchup, lemon juice, celery, green onion, parsley, cayenne pepper and black pepper in a bowl, and blend well.
- Cover and refrigerate.
- Heat oil in a deep-fryer or heavy saucepan until the temperature reaches 350°F.
- Remove the boudin sausage from its casings and crumble.
- Shape the sausage meat into balls about 1½ inches in diameter. If sticky, lightly wet your hands.
- Place three small bowls together. Put flour into one bowl, beat eggs in the next bowl, and place breadcrumbs in the third bowl.
- Coat each sausage ball with flour, then with beaten egg, then gently roll in breadcrumbs. Coat thoroughly.
- Fry the boudin balls two at a time in the heated oil until they turn golden-brown.
- Serve with sauce or Creole mustard.
For Sauce:
For Boudin Balls:
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