|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 50g||64%|
|Saturated Fat 7g||33%|
|Total Carbohydrate 24g||9%|
|Dietary Fiber 1g||4%|
|Total Sugars 2g|
|Vitamin C 7mg||36%|
|*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, whole-grain mustard, or Creole mustard.
Click Play to See This Fried Boudin Balls With Remoulade Sauce Recipe Come Together
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
Make the Remoulade Sauce
Gather the ingredients.
In a bowl, add the mayonnaise, Creole mustard, ketchup, lemon juice, celery, green onion, parsley, cayenne pepper, and black pepper.
Blend well. Cover and refrigerate while you prepare the boudin balls.
Make the Boudin Balls
Gather the ingredients. Preheat the oil in a deep fryer or large heavy bottom pot to about 360 F.
Remove boudin from the casings and crumble.
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.
Coat each ball with flour.
Then coat with the beaten egg.
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.
Fry the balls, two at a time, in the hot oil until golden brown. Set on paper towels to drain while frying subsequent batches.
Serve with the remoulade sauce or with Creole-style mustard. Enjoy!
- 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.