Description
Crispy boudin balls showcase Louisiana’s rich culinary heritage in this irresistible appetizer. Spicy pork sausage mixed with rice creates a golden-brown treat that delights Southern palates with its complex flavors.
Ingredients
Scale
Main Ingredients:
- 2 pounds (907 grams) fresh boudin
- 6 eggs, divided
Breading Ingredients:
- 1 cup (120 grams) all-purpose flour
- 2.5 cups (200 grams) panko breadcrumbs
- 1/4 cup (60 milliliters) milk
Sauce and Seasoning Ingredients:
- 1/4 cup (60 milliliters) mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon Worcestershire sauce
- 2–3 shakes hot sauce
- Cajun or Creole seasoning to taste
Cooking Spray:
- Avocado oil or olive oil spray
Instructions
- Prepare a spacious rimmed baking sheet with parchment paper. Extract boudin from its casing into a generous mixing bowl.
- Crack eggs into the boudin mixture, thoroughly incorporating them by massaging until evenly distributed.
- Utilize a cookie scoop to create uniform boudin spheres, carefully positioning them across the prepared sheet pan. Aim for approximately 40 consistent balls.
- Transfer the sheet pan to the freezer, allowing the boudin balls to solidify for a minimum of 30 minutes.
- Assemble three distinct breading containers: one for flour, another for panko breadcrumbs, and the third for egg-milk mixture. Whisk eggs and milk together until thoroughly combined.
- Heat the oven to 425°F and line another baking sheet with parchment paper.
- Extract frozen boudin balls and initiate the coating process. Roll each ball sequentially through flour, egg mixture, and breadcrumbs, ensuring complete coverage.
- Arrange coated balls on the prepared baking sheet, maintaining spacing between each to promote optimal browning.
- Lightly mist the boudin balls with avocado oil spray before placing in the preheated oven.
- Bake for 30-35 minutes until achieving a golden, crispy exterior.
- While baking, prepare the dipping sauce by combining mayonnaise, ketchup, lemon juice, Worcestershire sauce, and hot sauce. Season with Cajun seasoning to taste.
- Serve the warm boudin balls immediately alongside the prepared dipping sauce.
Notes
- Chill the boudin mixture thoroughly before forming balls to help them maintain their shape and prevent crumbling during breading and baking.
- Use cold eggs when mixing with boudin to ensure better binding and easier ball formation.
- Freezing the balls before breading creates a crispy exterior and helps the breading adhere more effectively.
- Experiment with alternative coatings like crushed cornflakes or gluten-free breadcrumbs for different dietary needs or texture variations.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Category: Appetizer, Snacks
- Method: Baking
- Cuisine: Cajun
Nutrition
- Serving Size: 8
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 120mg