Fried Boudin Balls With Remoulade Sauce

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
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Diana Rattray
Updated 11/12/19
Boudin balls and remoulade sauce

The Spruce / Diana Rattray
  • Total: 35 mins
  • Prep: 20 mins
  • Cook: 15 mins
  • Yield: 6 servings
Nutritional Guidelines (per serving)
345 Calories
27g Fat
19g Carbs
7g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 6 servings
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.
(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 add them 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. 

1:30

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Ingredients

  • For 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 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
  • Oil (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

  1. Gather the ingredients.

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

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

Make the Boudin Balls

  1. Gather the ingredients.

  2. Preheat the oil in a deep fryer to about 360 F to 370 F.

  3. Remove boudin from casings and crumble.

  4. 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.

  5. Fill one small bowl with flour, another with eggs, and a third with breadcrumbs.

  6. Coat each ball with flour.

  7. Then coat with the beaten egg.

  8. 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.

  9. Fry the balls, two at a time, in the hot oil until golden brown.

  10. Serve with the remoulade sauce or with Creole-style mustard.

  11. Serve and enjoy!

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