Wo-boudin Balls Recipe

Prepare aromatics

In a small skillet over medium heat, add 1 tablespoon neutral oil (not listed separately) and sauté the chopped yellow onion and celery until translucent and softened, about 4–6 minutes. Remove from heat and let cool slightly.

In a large bowl, combine the prepared pork boudin meat (removed from casings) and the cooked long-grain rice. Break up any large clumps so mixture is uniform.

Add the sautéed onion and celery, minced green onion, chopped parsley, creole or cajun seasoning, and black pepper. Stir until evenly incorporated. Taste and adjust seasoning if needed. The mixture should hold together when pressed; if too loose, add up to 2 tablespoons more cooked rice.

Cover and chill the filling in the refrigerator for 20–30 minutes to firm slightly (this helps when shaping).

Set up a breading station: bowl A — flour seasoned with 1/2 tsp salt; bowl B — beaten eggs mixed with buttermilk; bowl C — breadcrumbs in a shallow dish.

Using slightly wet hands, form the chilled boudin mixture into 1 1/4–1 1/2 inch balls (about 1.5 ounces / ~45 g each). You should get roughly 18–24 balls depending on size. Place formed balls on a lined tray and chill 10 minutes to firm.

Working in batches, roll each ball in the seasoned flour, shaking off excess, then dip into the egg-buttermilk mixture, letting excess drip off, and finally coat thoroughly with breadcrumbs. For an extra-crisp double coating, after the first breadcrumb coat, dip again in egg and recoat in breadcrumbs.

Pour oil into a deep, heavy pot or Dutch oven to a depth of about 2–3 inches. Heat oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of bread — it should brown in about 45–60 seconds.

Fry the breaded boudin balls in batches, 4–6 at a time depending on pot size, without overcrowding. Fry until golden brown and crisp, about 3–4 minutes, turning as needed for even color. Internal temperature of boudin should reach 165°F (74°C).

Use a slotted spoon to transfer cooked balls to a paper-towel-lined baking sheet. Keep warm in a 200°F (95°C) oven if cooking in multiple batches.

While balls fry, whisk together mayonnaise, Creole mustard, hot sauce, lemon juice, chopped green onion, and 1/4 tsp salt in a small bowl until smooth. Adjust seasoning to taste.

Serve the WO-Boudin Balls hot with the Creole mustard dip on the side. Garnish with extra chopped green onion or parsley if desired.