Fried Boudin Balls With Remoulade Sauce

Boudin Balls Appetizer
Boudin Balls With Remoulade Sauce. Photo Credit: Diana Rattray
  • 35 mins
  • Prep: 20 mins,
  • Cook: 15 mins
  • Yield: 6 Servings
Ratings (22)

Cajun boudin sausage is made with a seasoned mixture of pork and rice, similar to a ​dirty rice dressing. In this recipe, boudin is battered and fried into these delightful little balls, which make delicious appetizers, or a wonderful side dish to go with a special breakfast or brunch. Boudin balls are also excellent as a game day snack. Serve these boudin balls with this easy remoulade sauce or with a good grainy or Creole mustard. 

What You'll Need

  • For Remoulade Sauce:
  • 2/3 cup mayonnaise
  • 1 tablespoon Creole mustard
  • 2 teaspoons ketchup
  • 1 tablespoon lemon juice
  • 1 tablespoon finely chopped celery, optional
  • 1 green onion, trimmed and finely chopped
  • 1 tablespoon finely chopped fresh parsley, 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
  • 1/2 cup seasoned fine dry bread crumbs
  • 2 large eggs, well beaten
  • Oil for deep-frying

How to Make It

For Remoulade Sauce

  1. In a bowl, combine the mayonnaise, Creole mustard, ketchup, lemon juice, celery, green onion, parsley, cayenne pepper, and black pepper. Blend well.
  2. Cover and refrigerate while you prepare the boudin balls.

Boudin Balls

  1. Heat the oil in a deep fryer to about 360 F to 370 F.
  2. Remove boudin from 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.
  1. Fill one small bowl with flour, another with eggs, and a third with bread crumbs.
  2. 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.
  3. Fry the balls, two at a time, in the hot oil until golden brown.
  4. Serve with the remoulade sauce or with Creole-style mustard.

For Next Time: Here's Another Remoulade to Try With Your Boudin Balls

 Louisiana Remoulade Sauce