Boudin Balls Recipe
Served with remoulade and ranch dressing
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Ingredients
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Boudin Ball Mixture
Breading
Remoulade Sauce
Ranch Dressing
Method
Boudin Ball Mixture
- 1
Prepare the filling
Remove the casing from the boudin sausage and place the filling in a large mixing bowl.
- 2
Add chopped green onions, parsley, hot sauce, cooked rice, salt, and black pepper to the bowl. Mix thoroughly until evenly combined.
- 3
Using your hands or a scoop, form the mixture into 1.5-inch diameter balls. Place them on a tray and refrigerate for 30 minutes to firm up.
Breading
- 4
- 5
Roll each chilled boudin ball in flour, then dip in egg mixture, then coat with breadcrumbs. Repeat for a double crust if desired.
- 6
Fry the boudin balls
In a deep fryer or heavy-bottomed pot, heat vegetable oil to 350°F (175°C). Fry the boudin balls in batches for 3–4 minutes or until golden brown and crispy. Drain on paper towels.
Remoulade Sauce
- 7
Mix remoulade ingredients
In a small bowl, combine mayonnaise, mustard, ketchup, lemon juice, horseradish, paprika, garlic powder, hot sauce, salt, and black pepper. Stir until smooth. Refrigerate until ready to serve.
Ranch Dressing
- 8
Prepare ranch dressing
Whisk together mayonnaise, sour cream, buttermilk, garlic powder, onion powder, dill, salt, pepper, and chives in a small bowl. Chill in refrigerator for at least 15 minutes before serving.