Boudin Balls Recipe

Prepare Filling

Remove boudin from casings (if applicable) and place the crumbled cooked boudin in a large mixing bowl.

Add the softened cream cheese to the bowl. Using a fork or a stand mixer fitted with a paddle on low speed, combine until the mixture is cohesive but still has some texture — about 1–2 minutes by mixer or 2–3 minutes by hand.

Mix in the finely chopped green onions, hot sauce, and 1/2 teaspoon black pepper. Taste and adjust seasoning, keeping in mind the boudin is usually well seasoned already. Chill the mixture, covered, for 20–30 minutes to firm up slightly (this makes shaping easier).

Portion and Shape

Line a baking sheet with parchment paper. With slightly damp hands, portion the chilled boudin mixture into 1.5-ounce (about 1.5–2 tablespoon) portions — roughly golf-ball size. Roll each portion into a tight ball. You should yield about 18–22 balls.

Prepare Coating Stations

Place the flour, salt, and 1/2 teaspoon pepper in a shallow bowl and whisk to combine. In a second shallow bowl, beat the 2 eggs with 2 tablespoons milk until blended. Place the breadcrumbs in a third shallow bowl or dish.

Working in batches to avoid crowding, dredge each boudin ball first in the seasoned flour (shake off excess), then dip into the beaten egg mixture, and finally roll in the breadcrumbs until fully coated. For an extra-crisp double crust, return coated balls to the egg and breadcrumb a second time. Place finished balls on the prepared baking sheet and refrigerate for 10 minutes to help the coating set.

Heat Oil

Pour about 3–4 cups of neutral oil into a deep heavy skillet or saucepan (or use a deep fryer) to a depth of 2–2.5 inches. Heat oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of bread in the oil — it should sizzle and brown in about 45–60 seconds.

Fry the boudin balls in small batches (avoid overcrowding) for 3–4 minutes, turning occasionally, until evenly golden brown and crisp. Use a slotted spoon or spider to remove the balls and transfer to a paper towel-lined rack or sheet to drain. Let oil return to 350°F between batches.

For a slightly lower-fat option, you can bake at 400°F (205°C) on a wire rack set over a baking sheet for 12–15 minutes, turning once halfway, until golden and heated through (coating will be less crisp than frying).

Arrange boudin balls on a platter. Sprinkle with chopped parsley if using, and serve hot with Creole mustard or remoulade and lemon wedges on the side for squeezing.

Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat in a 375°F (190°C) oven for 8–10 minutes to crisp the coating.