Description
Cajun boudin balls bring Louisiana’s soulful culinary heritage to your table with crispy, golden exterior and rich, spicy pork filling. Served hot from the oven, these irresistible bites deliver a perfect blend of rustic charm and bold Southern flavor you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 2 pounds (907 grams) fresh boudin
- 6 eggs
- 1 cup (120 grams) all-purpose flour
- 2 ½ cups (200 grams) panko breadcrumbs
Liquid Ingredients:
- ¼ cup (60 milliliters) milk
- ¼ cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon freshly squeezed lemon juice
Seasoning and Sauce Ingredients:
- 2–3 shakes hot sauce
- Cajun or Creole seasoning to taste
Instructions
- Prepare a spacious rimmed baking sheet by lining it with parchment paper, ensuring complete coverage.
- Carefully remove the casing from the boudin sausage, transferring the meat into a large mixing bowl.
- Crack two whole eggs into a separate small bowl, whisk thoroughly, and pour over the exposed boudin meat.
- Gently blend the eggs with the boudin using a fork or spatula until the mixture becomes uniformly combined.
- Utilize a cookie scoop or tablespoon to shape the boudin mixture into consistent, round balls approximately 1.5 inches (3.8 centimeters) in diameter.
- Arrange the formed boudin balls on the prepared parchment-lined sheet pan, ensuring they do not touch each other.
- Place the sheet pan in the freezer for a minimum of 30 minutes to help the balls maintain their shape during breading.
- Create a three-stage breading station using separate shallow bowls: first bowl with all-purpose flour, second bowl with beaten eggs whisked with whole milk, third bowl with panko breadcrumbs.
- Preheat the oven to 425°F (218°C) and line a second baking sheet with fresh parchment paper.
- Remove boudin balls from freezer and individually coat each ball: first roll in flour, then dip in egg-milk mixture, finally cover completely with panko breadcrumbs.
- Position the breaded boudin balls on the second parchment-lined baking sheet, maintaining space between each ball.
- Lightly spray the coated boudin balls with cooking oil to enhance crispiness.
- Bake in the preheated oven for 30-35 minutes, rotating the pan halfway through, until the exterior turns a deep golden brown and appears crispy.
- While baking, prepare the accompanying sauce by combining all sauce ingredients and adjusting seasoning to personal taste preference.
- Once baked, remove boudin balls from oven and allow to rest for 3-5 minutes before serving with the prepared sauce.
Notes
- Chill the boudin mixture thoroughly before forming balls to help them hold their shape and prevent crumbling during breading.
- Create uniform-sized balls using a cookie scoop for consistent cooking and attractive presentation.
- Freezing the balls before breading helps the coating adhere better and prevents them from falling apart during cooking.
- Use a light spray of oil to help achieve a crispy, golden exterior without deep-frying.
- Serve immediately after baking for the crispiest texture and best flavor, pairing wonderfully with the prepared dipping sauce.
- Check internal temperature reaches 165°F to ensure the boudin balls are completely heated through and safe to eat.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Appetizer, Snacks
- Method: Baking
- Cuisine: Cajun
Nutrition
- Serving Size: 8
- Calories: 345 kcal
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 17 g
- Cholesterol: 175 mg