:max_bytes(150000):strip_icc()/fried-boudin-balls-with-remoulade-sauce-3060633-Hero-01-32ab7c06687849c18f387f9cb9d81619.jpg)
The Spruce / Armando Rafael
Nutritional Guidelines (per serving) | |
---|---|
345 | Calories |
27g | Fat |
19g | Carbs |
7g | Protein |
Nutrition Facts | |
---|---|
Servings: 6 | |
Amount per serving | |
Calories | 345 |
% Daily Value* | |
Total Fat 27g | 34% |
Saturated Fat 5g | 27% |
Cholesterol 89mg | 30% |
Sodium 616mg | 27% |
Total Carbohydrate 19g | 7% |
Dietary Fiber 2g | 7% |
Protein 7g | |
Calcium 68mg | 5% |
*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. |
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 or with whole grain mustard or Creole mustard.
Click Play to See This Fried Boudin Balls With Remoulade Sauce Recipe Come Together
Ingredients
- For the Remoulade Sauce:
- 2/3 cup mayonnaise
- 1 tablespoon Creole mustard
- 2 teaspoons ketchup
- 1 tablespoon lemon juice
- Optional: 1 tablespoon celery (finely chopped)
- 1 green onion (trimmed and finely chopped)
- 1 tablespoon fresh parsley (finely chopped; or 1 teaspoon dried parsley)
- Dash cayenne pepper
- Dash ground black pepper
- For the Boudin Balls:
- 2 links Cajun-style boudin sausage (about 12 ounces)
- 1/2 cup all-purpose flour
- 2 large eggs (well beaten)
- 1/2 cup seasoned fine dry bread crumbs
- 3 cups oil (or amount needed for deep-frying)
Steps to Make It
Note: while there are multiple steps to this recipe, this sausage dish is broken down into workable categories to help you better plan for preparation and cooking.
Make the Remoulade Sauce
-
Gather the ingredients.
The Spruce / Armando Rafael
-
In a bowl, add the mayonnaise, Creole mustard, ketchup, lemon juice, celery, green onion, parsley, cayenne pepper, and black pepper.
The Spruce / Armando Rafael
-
Blend well. Cover and refrigerate while you prepare the boudin balls.
The Spruce / Armando Rafael
Make the Boudin Balls
-
Gather the ingredients. Preheat the oil in a deep fryer or large heavy bottom pot to about 360 F.
The Spruce / Armando Rafael
-
Remove boudin from the casings and crumble.
The Spruce / Armando Rafael
-
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.
The Spruce / Armando Rafael
-
Coat each ball with flour.
The Spruce / Armando Rafael
-
Then coat with the beaten egg.
The Spruce / Armando Rafael
-
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.
The Spruce / Armando Rafael
-
Fry the balls, two at a time, in the hot oil until golden brown. Set on paper towels to drain while frying subsequent batches.
The Spruce / Armando Rafael
-
Serve with the remoulade sauce or with Creole-style mustard. Enjoy!
The Spruce / Armando Rafael
Recipe Tags: