Boudin Balls Recipe

Prepare aromatics

Heat a medium skillet over medium heat. Add 1 tsp neutral oil (not included above) and sauté the diced onion, bell pepper and celery until softened and translucent, about 4–5 minutes. Add the minced garlic in the last 30 seconds and sauté until fragrant. Remove from heat and let cool slightly.

In a large bowl, combine the removed boudin meat, cooked rice, the cooled sautéed vegetables and garlic, Worcestershire sauce, hot sauce and 1/2 tsp black pepper. Mix gently but thoroughly until evenly distributed. Taste a small amount (careful, may be hot) and season with additional salt or hot sauce if needed.

Portion the mixture into 1 1/4–1 1/2 inch balls (about 1.5 tablespoons each) using a small scoop or spoon. You should get roughly 24–30 boudin balls depending on size. Place formed balls on a parchment-lined sheet and chill in the refrigerator for 20–30 minutes to firm up — this helps them hold shape when coating and frying.

While the balls chill, set up a three-bowl breading station. Bowl 1: all-purpose flour mixed with 1/2 tsp salt and 1/2 tsp black pepper. Bowl 2: beaten eggs whisked with 3 tbs milk to make an egg wash. Bowl 3: breadcrumbs (or panko) mixed with the optional cornmeal if using.

Working in batches, dredge each chilled boudin ball lightly in the seasoned flour, shaking off excess, then dip into the egg wash, and finally roll in the breadcrumbs until completely coated. For a thicker crust, repeat the egg wash and breadcrumb step once more. Place coated balls on a separate parchment-lined tray and keep chilled while you heat the oil.

Pour enough vegetable oil into a heavy, deep skillet or Dutch oven to come about 1 1/2–2 inches up the side (approximate quantity listed). Heat oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test with one breadcrumb—if it sizzles and browns within ~30 seconds, oil is ready.

Fry the boudin balls in small batches (do not overcrowd) for 2 1/2–3 1/2 minutes, turning as needed, until golden brown and crisp. Use a slotted spoon to transfer cooked balls to a paper towel-lined tray to drain. Maintain oil temperature between 325–350°F; lower heat slightly if browning too quickly.

Once all batches are fried, let the boudin balls rest 2–3 minutes, then transfer to a serving platter. Serve hot with Creole or remoulade sauce and lemon wedges on the side.