Boudin Balls Recipe
A cajun classic spicy sausage and rice blend. coated in panko bread crumbs and fried crispy. Served with homemade Dijon horseradish.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Boudin Balls
Method
Preparation
- 1
Mix the Filling
In a large mixing bowl, combine the cooked boudin sausage, cooked white rice, chopped green onions, egg, salt, black pepper, and cayenne pepper. Mix until well combined.
- 2
Form the Balls
Using your hands, form the mixture into small balls, about 1-2 inches in diameter. Place them on a tray and refrigerate for at least 30 minutes to firm up.
- 3
Prepare for Frying
Set up a breading station: place the flour in one shallow dish, beaten egg in another, and panko bread crumbs in a third. Roll each ball in flour, dip in egg, and then coat with panko.
- 4
Fry the Balls
In a large pot, heat vegetable oil to 350°F (175°C). Fry the boudin balls in batches until golden brown and crispy, about 4-5 minutes. Remove and drain on paper towels.
- 5
Make the Sauce
In a small bowl, mix together Dijon mustard and prepared horseradish. Adjust to taste.
- 6
Serve
Serve the hot boudin balls with the homemade Dijon horseradish sauce on the side.
