Baton Rouge Boudin Balls Recipe

Prepare vegetables

Heat a large skillet over medium heat and add 1 tablespoon oil. Add the finely chopped onion, green pepper, and celery (the ‘holy trinity’) and sauté until softened, about 5–6 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.

Cook pork

Increase heat to medium-high, add the ground pork and pork liver or fine pork sausage (if using) to the skillet with the vegetables. Break meat up with a spoon and cook until no longer pink, about 6–8 minutes. Drain off excess fat if necessary, leaving a little for flavor.

Combine filling

Reduce heat to medium-low. Stir in the cooked rice, parsley, Worcestershire sauce, Cajun seasoning, hot sauce, salt, and black pepper. Add 1/4 cup chicken stock or water to moisten the mixture. Cook together 2–3 minutes to blend flavors. Taste and adjust seasoning (add more Cajun seasoning or hot sauce if desired). Remove from heat and let the filling cool to room temperature, about 20–30 minutes (this helps shape the balls).

Set up breading station

Place the flour (and optional cornstarch whisked in) in a shallow bowl, the beaten eggs in a second bowl, and the breadcrumbs in a third bowl. Heat oil for frying in a heavy pot or deep fryer to 350°F (175°C). If you don't have a thermometer, heat until a small piece of bread sizzles and turns golden in about 30–40 seconds.

Form boudin balls

With slightly moistened hands, scoop about 2 tablespoons of the cooled filling and shape into a compact ball about 1.5–2 inches in diameter. Repeat until all filling is used. Place formed balls on a tray or plate, and refrigerate for 10–15 minutes if they feel too soft — chilling firms them for easier breading.

Bread the balls

Dredge each ball in the flour (shake off excess), dip into the beaten eggs to coat completely, then roll in breadcrumbs to fully cover. For an extra-crispy crust, double-dip: egg again and re-coat with breadcrumbs. Set breaded balls on a tray until ready to fry.

Fry

Working in batches to avoid overcrowding, carefully lower the breaded balls into the hot oil. Fry until golden brown and heated through, about 3–4 minutes per batch (internal temperature of the meat should reach 165°F / 74°C). Use a slotted spoon to transfer the fried boudin balls to a paper towel–lined plate to drain. If oil temperature drops, allow it to return to 350°F before the next batch.

Finish and serve

Sprinkle chopped green onions over the warm boudin balls and serve with spicy remoulade or Creole mustard and lemon wedges on the side. These are best served hot and crispy. Leftovers can be refrigerated up to 3 days and reheated in a 375°F oven until crisp.