Wo-boudin Balls Recipe

Prepare boudin

Remove the casing from the cooked pork boudin links and place the loose filling into a large mixing bowl. Break up any large lumps with a fork.

Add the cooled, cooked rice to the bowl with the boudin. Use a spoon or your hands to gently fold the rice into the boudin until evenly distributed. The mixture should be cohesive but not overly wet; adjust rice amount if necessary.

Stir in the finely chopped green onion and parsley, then add Cajun seasoning, black pepper, garlic powder, and Worcestershire sauce. Mix thoroughly to distribute seasonings.

Add the beaten egg and mix until the mixture holds together when pressed. If the filling is too loose to shape, chill in the refrigerator 20–30 minutes to firm up, or add up to 1/4 cup additional cooked rice to absorb moisture.

Portion the mixture into 1.5–2 inch balls (about 1.5 tablespoons to 2 tablespoons of mixture) using a spoon or small scoop. You should get roughly 18–24 boudin balls depending on size. Place formed balls on a parchment-lined tray and refrigerate for at least 15 minutes so they set and will hold shape during breading and frying.

Set up three shallow dishes for a standard breading station: one with flour (seasoned with 1/2 tsp of the salt and 1/4 tsp pepper), one with beaten eggs mixed with the optional buttermilk, and one with a mixture of breadcrumbs + cornmeal + remaining 1/2 tsp salt + 1/4 tsp pepper + paprika (if desired).

Working in batches to avoid crowding, dredge each chilled boudin ball first in flour, tapping off excess; then dip into the egg-buttermilk wash, letting excess drip off; finally roll thoroughly in the breadcrumb-cornmeal mixture, pressing gently so the coating adheres. For an extra-crispy shell, repeat the egg wash and breadcrumb step for a double coating.

Place breaded balls on a wire rack set over a sheet tray to rest while you heat the oil. Keep them refrigerated if you bread several batches ahead.

Pour oil into a deep, heavy skillet or Dutch oven to a depth of about 1.5–2 inches (enough to deep-fry balls partially submerged) and heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of breading; it should sizzle and brown in ~45–60 seconds.

Working in small batches (do not overcrowd), gently lower breaded boudin balls into the hot oil using a slotted spoon. Fry, turning as needed, until the exterior is deep golden brown and crisp, about 3–4 minutes per batch depending on size. Internal temperature of the filling should reach 165°F (74°C).

Use a slotted spoon to transfer fried balls to a paper towel-lined tray or wire rack to drain excess oil. Keep finished batches warm in a 200°F (95°C) oven while you finish frying remaining balls.

While the balls fry (or ahead of time), combine mayonnaise, mustard, hot sauce, lemon juice, horseradish (if using), paprika, and a pinch of salt in a small bowl. Whisk until smooth and taste; adjust heat, acidity, or salt to your preference.

Chill the sauce for at least 15 minutes to let flavors meld. Serve alongside hot boudin balls for dipping.

Arrange warm boudin balls on a platter and serve immediately with the remoulade-style dipping sauce. Offer lemon wedges and extra hot sauce on the side if desired.