Wo-boudin Balls Recipe

Prepare and combine

Remove boudin from casings if necessary and roughly chop into a bowl. Add the raw ground pork, finely minced yellow onion, sliced green onion, chopped parsley and minced garlic.

Season and bind

Stir in black pepper, Cajun or Creole seasoning, Worcestershire sauce, optional hot sauce, cold cooked rice, and 1 large egg. Mix thoroughly with a large spoon or clean hands until evenly combined. The mixture should be moist but able to hold a shape; if it seems too loose, chill in the refrigerator 20–30 minutes to firm up.

Form balls

Set up a breading station: one bowl with flour (seasoned with 1 tsp salt), one shallow bowl with beaten eggs mixed with 2 tablespoons buttermilk, and one bowl with breadcrumbs mixed with cornmeal (if using). Using slightly moist hands, form the boudin mixture into 1 1/4-inch to 1 1/2-inch balls (about 1.5 tablespoons each). You should get about 28–32 balls depending on size.

Bread the balls

Roll each ball first in flour to coat, then dip into the beaten egg mixture, and finally press into breadcrumbs to coat thoroughly. Place finished balls on a tray and chill for 10–15 minutes to set the coating.

Heat oil

Pour oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches and heat to 350°F (175°C). If you don't have a thermometer, test with a small piece of bread — it should take about 60 seconds to brown.

Fry until golden

Working in batches (do not overcrowd), carefully lower boudin balls into the hot oil. Fry 3–4 minutes, turning as needed, until deep golden brown and heated through. Internal temperature should reach 165°F (74°C). Remove with a slotted spoon to a paper towel–lined tray and lightly season with a pinch of salt while warm.

Mix sauce

While the balls chill before frying or while oil heats, whisk together mayonnaise, Creole or Dijon mustard, ketchup, prepared horseradish, hot sauce, lemon juice, smoked paprika, Cajun seasoning, and 1 tablespoon sliced green onion. Taste and adjust seasoning; add up to 1/4 tsp more hot sauce or salt if needed. Chill until ready to serve.

Arrange warm boudin balls on a platter with lemon wedges and sprinkle with chopped parsley. Serve with the remoulade on the side for dipping.