Fried Boudin Balls With Remoulade Sauce

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 08/25/21
Fried Boudin Balls With Remoulade Sauce

The Spruce / Armando Rafael
Prep: 20 mins
Cook: 15 mins
Total: 35 mins
Servings: 6 servings
Nutrition Facts (per serving)
588 Calories
50g Fat
24g Carbs
11g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 6
Amount per serving
Calories 588
% Daily Value*
Total Fat 50g 64%
Saturated Fat 7g 33%
Cholesterol 111mg 37%
Sodium 538mg 23%
Total Carbohydrate 24g 9%
Dietary Fiber 1g 4%
Total Sugars 2g
Protein 11g
Vitamin C 7mg 36%
Calcium 47mg 4%
Iron 3mg 17%
Potassium 181mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Cajun boudin sausage contains a seasoned mixture of pork and rice similar to a ​dirty rice dressing. Because they can be made small or large, deep-fried boudin balls make fabulous little appetizers, or an addition to a breakfast, brunch, or lunch menu. Boudin balls are also excellent as a game-day snack. 

Serve these boudin balls with Louisiana-style remoulade sauce, whole-grain mustard, or Creole mustard. 

1:30

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Ingredients

For the Remoulade Sauce:

  • 2/3 cup mayonnaise

  • 1 tablespoon Creole mustard

  • 2 teaspoons ketchup

  • 1 tablespoon lemon juice

  • 1 tablespoon finely chopped celery, optional

  • 1 medium green onion, finely chopped

  • 1 tablespoon fresh parsley, or 1 teaspoon dried parsley

  • 1 dash cayenne pepper

  • 1 dash freshly ground black pepper

For the Boudin Balls:

  • 12 ounces Cajun-style boudin sausage

  • 1/2 cup all-purpose flour

  • 2 large eggs

  • 1/2 cup fine dry bread crumbs

  • Canola oil, for frying

  • Remoulade sauce or Creole-style mustard, for serving

Steps to Make It

Make the Remoulade Sauce

  1. Gather the ingredients.

    Fried Boudin Balls With Remoulade Sauce, sauce ingredients

    The Spruce / Armando Rafael

  2. In a bowl, add the mayonnaise, Creole mustard, ketchup, lemon juice, celery, green onion, parsley, cayenne pepper, and black pepper.

    Remoulade Sauce ingredients in a bowl

    The Spruce / Armando Rafael

  3. Blend well. Cover and refrigerate while you prepare the boudin balls.

    Remoulade Sauce

    The Spruce / Armando Rafael

Make the Boudin Balls

  1. Gather the ingredients. Preheat the oil in a deep fryer or large heavy bottom pot to about 360 F.

    Fried Boudin Balls ingredients

    The Spruce / Armando Rafael

  2. Remove boudin from the casings and crumble.

    Boudin crumbled in a bowl

    The Spruce / Armando Rafael

  3. Shape the boudin into 1 1/2-inch balls. The heat from your hands will help hold them together. If they stick, moisten your hands slightly. Fill one small bowl with flour, another with eggs, and a third with breadcrumbs.

    make boudin balls

    The Spruce / Armando Rafael

  4. Coat each ball with flour.

    boudin balls covered in flour

    The Spruce / Armando Rafael

  5. Then coat with the beaten egg.

    boudin balls coated in egg

    The Spruce / Armando Rafael

  6. Then gently roll in the bread crumbs to coat thoroughly. You'll need to rinse your hands several times as you prepare the boudin balls.

    boudin balls covered in breadcrumbs

    The Spruce / Armando Rafael

  7. Fry the balls, two at a time, in the hot oil until golden brown. Set on paper towels to drain while frying subsequent batches.

    boudin balls fried in oil

    The Spruce / Armando Rafael

  8. Serve with the remoulade sauce or with Creole-style mustard. Enjoy!

    Fried Boudin Balls With Remoulade Sauce

    The Spruce / Armando Rafael

Tips

  • Make these up the day before, then place the uncooked boudin balls in the refrigerator on a cookie sheet, making sure they are not touching each other, and wrap tightly with plastic wrap. The next day, when ready, pull them out and follow directions for frying.

How to Store and Freeze

  • Boudin balls can be stored in the refrigerator in an airtight container for up to one week.
  • You can freeze boudin balls for up to three months in a freezer-safe container or bag.