Wo-boudin Balls Recipe

Prepare aromatics

In a medium skillet over medium heat add 1 tablespoon neutral oil (if using cold leftover pork skip oil). Sauté the diced onion and celery until softened and translucent, about 4–5 minutes. Add the minced garlic and cook 30 seconds more until fragrant. Remove from heat and let cool slightly.

Combine filling

In a large bowl combine the cooked pork and cooked rice. Add the sautéed aromatics, sliced green onion, chopped parsley, Creole seasoning, black pepper, salt, and hot sauce (if using). Mix thoroughly. Taste and adjust seasoning. If the mixture feels dry and won’t hold into balls, add chicken stock or water 1 tablespoon at a time until moist but not wet (about 1–2 tablespoons).

Chill the mixture

Cover the bowl and refrigerate for at least 30 minutes (or up to 2 hours). Chilling firms the mixture so the balls hold their shape during breading and frying.

Form balls

Using a tablespoon or small scoop, portion the chilled filling into 1.5–2 inch balls (about 1 to 1.5 tablespoons each yields bite-sized; for starters aim for 18–24 balls). Roll each portion firmly between your palms to form smooth balls. Place on a baking sheet and keep chilled until ready to bread.

Set up breading station

Arrange three shallow bowls: one with the flour (mix in cornstarch here if using), one with beaten eggs, and one with breadcrumbs. Season the flour and breadcrumbs lightly with a pinch of salt and pepper.

Bread the boudin balls

Working in batches, dredge each chilled boudin ball first in flour, shaking off excess; then dip into beaten eggs, letting excess drip off; then roll in breadcrumbs to fully coat. Place coated balls on a parchment-lined tray and refrigerate for 10–15 minutes to set the coating (this prevents loss of filling during frying).

Heat the oil

In a heavy-bottomed pot or deep fryer, heat vegetable oil to 350°F (175°C). If you don’t have a thermometer, test with a small breadcrumb—if it sizzles and browns in ~45–60 seconds, the oil is ready. Maintain temperature between 335–360°F during frying.

Fry the balls

Fry the boudin balls in batches (do not overcrowd) for 3–4 minutes per batch, turning gently so all sides brown evenly. The balls should be golden brown and heated through. Use a slotted spoon to transfer fried balls to a rack or paper towel-lined tray to drain. Let rest 2 minutes before serving; internal temperature should be at least 165°F if reheated pork used or 145°F for freshly cooked pork with appropriate rest.

Make-ahead and reheat

To hold before service, keep fried boudin balls in a warm oven (200°F/95°C) on a rack for up to 30 minutes. To reheat leftover fried balls, bake at 350°F for 8–10 minutes or re-fry at 325°F for 1–2 minutes until crisp and warmed through.

Mix sauce

In a small bowl whisk together mayonnaise, Creole mustard, lemon juice, Worcestershire sauce, pickle relish, paprika, hot sauce or cayenne, salt, and black pepper until smooth. Taste and adjust acidity or heat as desired. Chill for 10–15 minutes to let flavors meld.

Serve

Serve the warm boudin balls on a platter with the remoulade in a small bowl for dipping. Garnish the platter with extra chopped parsley and sliced green onions if desired.