Boudin Balls Recipe

Sauté the aromatics

Heat 2 tablespoons vegetable oil in a skillet over medium heat. Add the diced onion, bell pepper and celery (the Cajun holy trinity). Cook, stirring, until softened and translucent, about 5–7 minutes. Add the minced garlic and cook 30 seconds more until fragrant.

Cook the meat

Add the ground pork (and chopped liver if using) to the skillet. Break up with a spoon and cook until no longer pink, about 6–8 minutes. If the mixture releases a lot of fat, drain most leaving a tablespoon to carry flavor.

Season and combine with rice

Stir in Creole seasoning, smoked paprika, thyme, black pepper, salt and cayenne. Taste and adjust seasoning. Add the cooked rice and mix thoroughly. If mixture feels dry and crumbly (it should be slightly sticky), stir in up to 2 tablespoons chicken stock or water to moisten—the mixture should hold together when pressed. Remove from heat and cool to room temperature (spread on a shallow tray to speed cooling) for at least 20–30 minutes; chilling 30 minutes in fridge makes shaping easier.

Shape the boudin balls

With slightly wet or oiled hands, portion the cooled boudin mixture into 1 1/4–1 1/2 inch balls (about 1.5 ounces each). You should get roughly 18–24 balls depending on size. Press firmly so they hold together but avoid compacting too tightly.

Prepare breading stations

Place the flour in a shallow bowl. In a second bowl whisk eggs with the milk. Place the breadcrumbs in a third bowl. One at a time, roll each boudin ball in flour, shaking off excess, then dip into the egg wash, and finally coat thoroughly with breadcrumbs. For a thicker crust, repeat the egg and breadcrumb step once more.

Heat oil

Pour enough oil into a deep fryer or heavy pot to give 2–3 inches depth (about 6–8 cups). Heat the oil to 350°F (175°C). If you don't have a thermometer, test with one breadcrumb — it should sizzle and turn golden in about 30–45 seconds.

Fry the boudin balls

Fry the balls in batches, do not overcrowd, cooking for 3–4 minutes per batch until golden brown and heated through. Use a slotted spoon to transfer to a wire rack set over a sheet pan or paper towels to drain. Let rest 1–2 minutes before serving; internal temperature should reach 165°F (74°C) if checked.

Keep warm

If making multiple batches, keep finished balls in a 200°F (95°C) oven on a rack so they remain crisp while you finish frying remaining batches.

While the balls fry or chill, whisk together mayonnaise, Creole mustard, horseradish, lemon juice, chopped relish, Worcestershire sauce, hot sauce, paprika, Creole seasoning, salt and pepper in a small bowl until smooth. Taste and adjust seasoning—add more hot sauce, lemon or relish to preference. Refrigerate at least 15 minutes to let flavors meld. Serve chilled or room temperature alongside boudin balls for dipping.