Boudin Balls Recipe
Our Louisiana seasoned mixture of pork, Cajun spices, and rice served with remoulade.
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Ingredients
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Boudin Balls
Method
Preparation and Cooking
- 1
Prepare the Mixture
In a large bowl, combine the pork sausage, cooked rice, chopped green onions, Cajun seasoning, garlic powder, black pepper, salt, and beaten egg. Mix thoroughly until all ingredients are well incorporated.
- 2
Form the Balls
Using your hands, take a small amount of the mixture and roll it into a ball about the size of a golf ball. Repeat until all the mixture is used.
- 3
Coat the Balls
Roll each ball in bread crumbs until evenly coated. Set aside on a plate.
- 4
Heat the Oil
In a deep frying pan or pot, heat the oil over medium heat until it reaches 350°F (175°C).
- 5
Fry the Boudin Balls
Carefully add the boudin balls to the hot oil, frying in batches to avoid overcrowding. Fry until they are golden brown and crispy, about 4-5 minutes per batch.
- 6
Drain and Serve
Once cooked, remove the boudin balls from the oil and place them on a plate lined with paper towels to drain excess oil. Serve warm with remoulade sauce for dipping.
