Cajun Boudin Balls

One Response

1. thecaglediaries November 6, 2021

   Source: https://thecaglediaries.com/recipes/snack-recipes/boudin-balls

   **Ingredients**

   2lb Boudin Sausage Links

   2 Large Eggs

   ½ Cup Buttermilk

   1 Tablespoon Creole Seasoning

   2 Cups Breadcrumbs, plain

   1 Teaspoon Onion Powder

   1 Teaspoon Garlic Powder

   1 Cup All Purpose Flour

   Oil, for frying

   **Instructions**

   Remove casing from Boudin Sausage links with kitchen shears.

   Roll Boudin Sausage meat into 1-½” Balls, then refrigerate for 1 hour or more.

   Beat eggs in a medium sized bowl.

   Add the buttermilk to the eggs and mix together.

   In another medium sized bowl mix the seasonings with the breadcrumbs.

   Set up your dredging stations, with the flour in a bowl first, then the egg/buttermilk mix and last the breadcrumb mix.

   Remove the boudin balls from the refrigerator and coat each one in the flour first, then into the egg/buttermilk mix and last the breadcrumbs.

   Heat frying oil to 350°F (at least 2″ deep) and fry until golden (about 3-4 minutes). Serve right away with a dip.

   **Notes**

   Depending on the brand of Boudin Sausage that you buy, some are more dry/wet than others. Our favorite boudin is on the dryer side so I sprinkle the sausage meat with a little water to get the mixture to stick together well. If your chosen boudin sausage is too wet try to squeeze the fluid out while rolling. Use the best boudin you can find that you enjoy.

   Putting the Boudin Balls into the refrigerator (or freezer) will ensure it doesn’t fall apart before you coat and fry them.

   Some people use a food processor to get the rice mixture to the texture they’re looking for.

   Make sure you have damp hands when pressing the boudin balls together, it’ll help prevent sticking.

   Reply