Boudin Balls Recipe
Housemade boudin fried and served with remoulade.
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Ingredients
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Boudin Balls
Remoulade Sauce
Method
Boudin Balls Preparation
- 1
Mix Filling Ingredients
In a large bowl, combine the boudin sausage, cooked white rice, chopped green onions, garlic powder, black pepper, and salt. Mix until all ingredients are well incorporated.
- 2
Shape Boudin Balls
Using your hands, form the mixture into small balls, about the size of a golf ball. Set aside on a baking sheet.
- 3
- 4
Bread the Boudin Balls
Take each boudin ball, roll it in the flour, dip it into the beaten eggs, and finally coat it with breadcrumbs. Place the breaded balls back on the baking sheet.
- 5
Fry Boudin Balls
In a deep pot, heat vegetable oil to 350°F (175°C). Carefully add the boudin balls in batches to avoid overcrowding.
- 6
Drain Fried Boudin Balls
Fry until golden brown and cooked through, about 4-5 minutes. Remove with a slotted spoon and drain on paper towels.
Remoulade Sauce Preparation
- 7
Mix Remoulade Ingredients
In a medium bowl, combine mayonnaise, Dijon mustard, Worcestershire sauce, hot sauce, minced garlic, paprika, lemon juice, salt, and black pepper.
- 8
Adjust Seasoning
Whisk until smooth and well combined. Adjust seasoning with salt and hot sauce to taste.
- 9
Chill Remoulade
Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.