Boudin Balls
Crispy on the outside and perfectly tender inside, Boudin Balls are a cajun classic that you're sure to love! A seasoned mixture of sausage, veggies and rice are formed into balls, then breaded and fried until deliciously crisp and golden.
Servings: 22 balls
Ingredients
- 1 pound pork sausage
- 1 green bell pepper, diced
- ¼ yellow onion, diced
- 1 celery rib, diced
- 1 cup cooked rice
- 1 tablespoon Cajun seasoning
- 1 cup all purpose flour
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon paprika
- 2 large eggs
- 1 cup panko breadcrumbs
- Oil for frying
Instructions
- In a skillet over medium high heat, cook the sausage, bell pepper, onion, and celery until the sausage is fully cooked. Remove from heat.
- Place the sausage and vegetables into a food processor or blender and pulse until it is mostly pureed.
- Mix the rice and cajun seasoning into the pureed sausage. Chill the sausage in the fridge for about an hour so it firms up. Form the sausage into tight, 1 ½ to 2 inch balls.
- Set up a dredging station, whisk the flour, salt, pepper, and paprika together in a shallow dish. Beat the eggs in a second shallow dish, pour the panko breadcrumbs into the third dish.
- Working a couple balls at a time, roll them in the flour first, then dredge in the eggs and move to the breadcrumbs, ensuring the sausage balls are completely covered. Set the breaded boudin balls aside.
- Heat enough oil to submerge the balls in over medium high heat (350 degrees fahrenheit). Once the oil has come up to temp, fry the boudin balls until they are evenly golden brown, about 3-5 minutes. Work in batches to keep the balls from crowding.
- Place the cooked balls onto paper towels to absorb any excess oil, let them cool a few minutes then enjoy with your favorite dipping sauce.
Notes
Store leftovers in the fridge in an airtight container for up to 3 days.
Traditional boudin balls are made with boudin sausage, which is not easily available in all regions. If you have boudin sausage where you live I suggest using that instead of making my easy version of it. I like to use a fry daddy for recipes like this, but you can use a deep pan on the stove, if the balls cannot be fully submerged, just cook them on each side for about 3-5 minutes. They should still be an even golden brown. A few of my favorite dipping sauces to serve with these are Comeback Sauce, Remoulade Sauce, or Garlic Aioli My balls were about 1 ½ inches and I was able to get 22 balls from this recipe, depending on the size of your balls you may get more or less.
Traditional boudin balls are made with boudin sausage, which is not easily available in all regions. If you have boudin sausage where you live I suggest using that instead of making my easy version of it. I like to use a fry daddy for recipes like this, but you can use a deep pan on the stove, if the balls cannot be fully submerged, just cook them on each side for about 3-5 minutes. They should still be an even golden brown. A few of my favorite dipping sauces to serve with these are Comeback Sauce, Remoulade Sauce, or Garlic Aioli My balls were about 1 ½ inches and I was able to get 22 balls from this recipe, depending on the size of your balls you may get more or less.
Nutrition
Calories: 112kcal | Carbohydrates: 9g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 30mg | Sodium: 263mg | Potassium: 92mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 259IU | Vitamin C: 5mg | Calcium: 13mg | Iron: 1mg
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