Boudin balls are a delightful Southern appetizer that combines the rich, savory flavors of boudin sausage with a crispy, golden exterior. Perfect for parties or as a snack, these bite-sized treats are sure to impress your guests with their unique taste and satisfying crunch.
One key ingredient in this recipe is boudin sausage, which may not be commonly found in every household. Boudin sausage is a type of Cajun sausage made from pork, rice, and various seasonings. If you can't find it at your local supermarket, try visiting a specialty store or butcher shop that carries Cajun or Creole products.

Ingredients For Boudin Balls Recipe
Boudin sausage: A Cajun sausage made from pork, rice, and seasonings, providing the main flavor for the dish.
Breadcrumbs: Used to bind the sausage mixture and create a crispy coating when fried.
Eggs: Beaten eggs are used to help the breadcrumbs adhere to the boudin balls.
Flour: Helps to create a base layer for the eggs and breadcrumbs to stick to.
Vegetable oil: Used for frying the boudin balls to a golden brown.
Technique Tip for This Recipe
When forming the boudin balls, ensure that the mixture is tightly packed to prevent them from falling apart during frying. Chilling the formed balls in the refrigerator for about 15-20 minutes before coating them in flour, eggs, and breadcrumbs can help them hold their shape better.
Suggested Side Dishes
Alternative Ingredients
boudin sausage - Substitute with andouille sausage: Andouille sausage has a similar texture and spice profile, making it a good alternative for boudin sausage.
boudin sausage - Substitute with chorizo: Chorizo offers a robust flavor and can mimic the spiciness of boudin sausage.
breadcrumbs - Substitute with panko breadcrumbs: Panko breadcrumbs provide a lighter, crispier texture compared to regular breadcrumbs.
breadcrumbs - Substitute with crushed crackers: Crushed crackers can add a unique flavor and similar texture to breadcrumbs.
beaten eggs - Substitute with flaxseed meal and water: Mixing flaxseed meal with water creates a gel-like consistency that can act as a binder similar to eggs.
beaten eggs - Substitute with applesauce: Applesauce can be used as a binding agent and adds a slight sweetness.
flour - Substitute with cornstarch: Cornstarch can be used as a thickening agent and provides a similar texture to flour.
flour - Substitute with almond flour: Almond flour is a gluten-free alternative that can add a nutty flavor.
vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it suitable for frying.
vegetable oil - Substitute with peanut oil: Peanut oil also has a high smoke point and adds a slight nutty flavor to fried foods.
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How to Store or Freeze This Dish
Allow the boudin balls to cool completely before storing. This prevents condensation, which can make them soggy.
Place the cooled boudin balls in an airtight container. If stacking them, separate layers with parchment paper to avoid sticking.
Store the container in the refrigerator for up to 3 days. For longer storage, consider freezing.
To freeze, arrange the boudin balls on a baking sheet in a single layer. Freeze until solid, about 1-2 hours.
Once frozen, transfer the boudin balls to a freezer-safe bag or container. Label with the date for reference.
When ready to enjoy, reheat refrigerated boudin balls in a preheated oven at 350°F (175°C) for 10-15 minutes until heated through.
For frozen boudin balls, bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until hot and crispy.
Avoid microwaving as it can make the boudin balls lose their crispy texture.
How to Reheat Leftovers
Preheat your oven to 350°F (175°C). Place the leftover boudin balls on a baking sheet lined with parchment paper. Bake for 10-15 minutes or until heated through and crispy on the outside.
If you prefer a quicker method, use a microwave. Place the boudin balls on a microwave-safe plate and cover them with a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, checking halfway through to ensure they are evenly heated.
For an air fryer, preheat to 350°F (175°C). Arrange the boudin balls in a single layer in the basket. Air fry for 5-7 minutes, shaking the basket halfway through to ensure even heating and crispiness.
On the stovetop, heat a small amount of vegetable oil in a skillet over medium heat. Add the boudin balls and cook, turning occasionally, for about 5 minutes or until they are heated through and have a crispy exterior.
Best Tools for This Recipe
Deep fryer: Used to heat the oil to the required temperature of 350°F (175°C) for frying the boudin balls.
Mixing bowl: Utilized to combine the boudin sausage and breadcrumbs together.
Slotted spoon: Essential for removing the fried boudin balls from the hot oil while allowing excess oil to drain off.
Paper towels: Placed on a plate to drain the excess oil from the fried boudin balls.
Measuring cups: Used to measure out the breadcrumbs, flour, and oil accurately.
Whisk: Handy for beating the eggs until they are well combined.
Plate: Used to hold the flour, beaten eggs, and breadcrumbs for the coating process.
Tongs: Useful for handling the boudin balls during the coating process to keep your hands clean.
Thermometer: Ensures the oil reaches and maintains the correct frying temperature.
How to Save Time on Making This Recipe
Prepare ingredients in advance: Measure and set out all ingredients before starting to save time during assembly.
Use a food processor: Quickly combine boudin sausage and breadcrumbs in a food processor for a uniform mixture.
Preheat oil: Start heating the oil while you prepare the boudin balls to ensure it's ready for frying.
Assembly line setup: Arrange flour, beaten eggs, and extra breadcrumbs in separate bowls for efficient coating.
Batch frying: Fry multiple boudin balls at once to reduce overall cooking time.

Boudin Balls Recipe
Ingredients
Main Ingredients
- 1 lb Boudin sausage casing removed
- 1 cup Breadcrumbs
- 2 Eggs beaten
- 1 cup Flour
- 1 cup Vegetable oil for frying
Instructions
- Heat oil in a deep fryer to 350°F (175°C).
- In a mixing bowl, combine boudin sausage and breadcrumbs.
- Form mixture into balls about the size of a golf ball.
- Roll each ball in flour, then dip in beaten eggs, and finally coat with breadcrumbs.
- Fry balls in hot oil until golden brown, about 3-4 minutes.
- Remove with a slotted spoon and drain on paper towels.
- Serve hot.
Nutritional Value
Keywords
Suggested Main Courses and Desserts
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