Easy Homemade Boudin balls Recipe

Boudin Balls: A Cajun Classic with a Crunch!

If there’s one thing I learned from my road trip through Louisiana, it’s that Cajun cuisine knows how to pack flavor into every bite. Somewhere between a plate of jambalaya and a steamy bowl of gumbo, I encountered my new favorite snack: boudin balls. These crispy, golden nuggets of goodness are everything you didn’t know you were craving. Let’s dive into this savory delight, learn how to make them, and explore their origins and variations. Grab your aprons – it’s about to get delicious!

Table of contents

• A Little Cajun History
• Recipe: Crispy Cajun Boudin Balls
• Just explore it out
  • Variations and Substitutes
  • FAQs About Boudin Balls
  • Let’s Settle This: A Poll!
  • Make It Your Own

A Little Cajun History

Boudin balls are rooted in Cajun culinary tradition, which blends French, Spanish, and Creole influences into one big, flavorful melting pot. Originally, Cajun cooks used leftover boudin sausage, a seasoned mixture of pork, rice, and spices encased in sausage casing, to create this dish. The casing was removed, the mixture shaped into balls, and deep-fried to create a portable, crispy snack. Today, you’ll find boudin balls served at festivals, family gatherings, and as appetizers at Cajun restaurants across Louisiana. (Learn more about Cajun cuisine here).

Recipe: Crispy Cajun Boudin Balls

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Easy Homemade Boudin Balls recipe

Boudin balls are a popular Cajun dish made from boudin sausage, which is a mixture of rice, pork, and spices. The sausage is typically rolled into balls, breaded, and deep-fried until golden and crispy. These flavorful bites are often served as appetizers or snacks and are a staple in Louisiana cuisine. The combination of rich, savory flavors and crispy texture makes boudin balls a favorite at parties and gatherings.

Servings 8 people

Prep Time 30 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs

Equipment

• Deep fryer or Air fryer or a pan with oil for frying
• Cooking pots
• Spider Strainer
• Paper towels
• Mixing bowls

Ingredients

• 1 pound pork shoulder trimmed and cut into chunks
• 1 cup uncooked white rice
• 1 Large onion finely chopped
• 1 Large bell pepper finely chopped
• 2-3 cloves garlic minced
• 2 Stem green onions chopped
• 1 teaspoon salt or to taste
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper adjust to taste
• 1/2 teaspoon paprika
• 1/2 teaspoon dried thyme
• 1/2 cup chicken or pork broth
• 1 cup all-purpose flour
• 2 No eggs beaten
• 1 cup breadcrumbs

Instructions

• Cook the rice according to package instructions until it’s tender. Set aside to cool.
• In a large pot, add the pork shoulder chunks and cover them with water. Bring to a boil, then reduce the heat and simmer until the pork is cooked through and tender, about 45 minutes to 1 hour.
• Once the pork is cooked, remove it from the pot and let it cool slightly. Reserve the cooking liquid.
• In a skillet, heat a little oil over medium heat. Add the chopped onions, bell pepper, and garlic. Cook until softened and lightly browned, about 5-7 minutes.
• In a large mixing bowl, combine the cooked rice, cooked pork (remove any bones or excess fat), sautéed vegetables, green onions, salt, black pepper, cayenne pepper, paprika, and thyme. Mix well to combine.
• Using a meat grinder or food processor, grind the mixture until it’s finely minced. You can also pulse it in batches if using a food processor.
• If the mixture seems dry, add a little bit of the reserved cooking liquid or chicken/pork broth to moisten it.
• If you’re using hog casings, stuff the mixture into the casings using a sausage stuffer, following the manufacturer’s instructions. Alternatively, you can simply form the mixture into patties or balls without casings.
• If making boudin balls, shape the mixture into golf ball-sized balls and set them aside.
• Set up a breading station. Place the flour in one shallow dish, the beaten eggs in another shallow dish, and the breadcrumbs in a third shallow dish. If desired, you can season the flour and breadcrumbs with Cajun seasoning for extra flavor.
• Roll each boudin ball in the flour, shaking off any excess. Then dip it into the beaten eggs, allowing any excess to drip off. Finally, coat the ball evenly in breadcrumbs, pressing gently to adhere.
• Heat oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).
• Carefully add the boudin balls to the hot oil in batches, being careful not to overcrowd the pot. Fry until they are golden brown and crispy, about 3-5 minutes. Remove with a slotted spoon and drain on paper towels.

Notes

• Use fresh, high-quality boudin for rich flavor if using store brought boudin sausages.
• Chill the balls for 30 minutes before frying to help them hold their shape.
• Don’t overstuff the balls to ensure even frying.
• Use panko breadcrumbs for extra crunch and season them with Cajun spices for added flavor.
• Fry in small batches to maintain oil temperature and crispness.
• Keep the oil at 350°F (175°C) for optimal frying.
• Serve with dipping sauces like Creole mustard, ranch, or remoulade.

Author: The Gourmet Palette

Calories: 450kcal

Course: Appetizer, Snack

Cuisine: American

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Nutrition

Calories: 450kcal

Just explore it out

1

Deep fryer

It heats oil evenly and takes the guesswork out of frying, ensuring your boudin balls are crisp and delicious every time.

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2

Air fryer

If you’re looking to skip the deep frying, try an air fryer which delivers crispy results with less oil.

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3

Spider strainer

Spider Strainer is a must-have for safely lifting fried foods while leaving excess oil behind.

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4

Mixing bowls

These Mixing bowls are durable, easy to clean, and come in various sizes for mixing your pork, rice, and veggies.

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Variations and Substitutes

• Meat Variations: Can’t find boudin sausage? Try substituting with spicy breakfast sausage or ground pork seasoned with Cajun spices.
• Rice-Free: For a keto-friendly twist, use cauliflower rice instead of traditional rice.
• Air-Fried: Skip the deep frying and use an air fryer for a lighter version. They’ll still be crispy and delicious!

FAQs About Boudin Balls

1. What’s the difference between boudin and boudin balls? Boudin is a sausage made with pork, rice, and spices encased in a casing. Boudin balls are made by removing the sausage mixture, shaping it into balls, and frying it.

2. Can I make boudin balls ahead of time? Yes! You can prepare and freeze the breaded balls before frying. Just fry them directly from frozen; add an extra minute to the cooking time.

3. What dipping sauces pair well with boudin balls? Spicy remoulade, Creole mustard, ranch dressing, or even a tangy BBQ sauce make excellent pairings.

For more detailed questions, about variations or substitutes or doubts check out the FAQ page for Guide on Boudin balls recipe.

Let’s Settle This: A Poll!

Make It Your Own

Boudin balls are versatile, fun to make, and even more fun to eat. Whether you’re sticking to tradition or putting your own twist on the recipe, they’re sure to be a hit. Add them to your next gathering, and watch them disappear faster than you can say, “Laissez les bons temps rouler!” (That’s Cajun for “Let the good times roll!”).

What’s your favorite boudin balls memory or twist? Share your thoughts in the comments, and don’t forget to tag us on social media if you give this recipe a try!