Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Boudin Balls
Dijon Horseradish Sauce
Method
Boudin Balls
- 1
Prepare the Mixture
In a large mixing bowl, combine the boudin sausage, cooked white rice, and chopped green onions. Mix well until all ingredients are evenly distributed.
- 2
Form the Balls
Add the beaten eggs to the mixture and stir to combine. In a separate bowl, mix together the cornmeal, flour, salt, black pepper, and cayenne pepper. With wet hands, form the boudin mixture into golf ball-sized balls and roll them in the cornmeal mixture until well coated.
- 3
Heat the Oil
In a deep frying pan or pot, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Fry the Boudin Balls
Carefully drop the boudin balls into the hot oil, a few at a time, to avoid overcrowding. Fry until golden brown, about 4-5 minutes. Use a slotted spoon to remove the balls and drain them on paper towels.
Dijon Horseradish Sauce
- 5
Mix the Sauce
In a small bowl, combine the Dijon mustard, prepared horseradish, mayonnaise, lemon juice, salt, and black pepper. Stir until smooth and well combined.
- 6
Serve
Serve the boudin balls hot with a side of the Dijon horseradish sauce for dipping.