Cajun Boudin Balls (Print Version)
Golden-fried Cajun pork and rice sausage balls with a crispy breadcrumb crust—ideal for snacking or gatherings.
# What You'll Need:
→ Boudin Mixture
01 - 1 pound Cajun boudin sausage, casings removed
02 - 1/4 cup green onions, finely chopped
→ Breading Station
03 - 1 cup all-purpose flour
04 - 2 large eggs, beaten
05 - 1 1/2 cups seasoned breadcrumbs or panko
06 - 1/2 teaspoon cayenne pepper, optional for extra heat
07 - Salt and black pepper, to taste
→ Frying
08 - Vegetable oil, for deep frying
# How to Make It:
01 - Preheat vegetable oil in a deep fryer or heavy-bottomed skillet to 350°F.
02 - Remove and discard the casings from the boudin sausage. Place the filling in a mixing bowl, add the chopped green onions, and combine thoroughly.
03 - Roll the boudin mixture into 1 1/2-inch balls and arrange them on a tray.
04 - Arrange three shallow bowls: the first with flour, the second with beaten eggs, and the third with breadcrumbs mixed with cayenne pepper, salt, and black pepper.
05 - Roll each ball in flour, dip into the beaten eggs, then coat thoroughly with the seasoned breadcrumbs. For extra crunch, repeat the egg and breadcrumb coating.
06 - Carefully lower the breaded balls into the hot oil in batches. Fry for 3 to 4 minutes until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
07 - Serve hot alongside Creole mustard or remoulade sauce for dipping.
# Expert Advice:
01 -
- That shattering crunch gives way to something creamy and spiced inside, and honestly it ruins you for any other appetizer.
- They look impressive at a party but come together fast once you get the rolling rhythm down.
02 -
- Do not skip chilling the rolled balls for fifteen minutes before breading because warm soft filling will fall apart the second it hits the oil.
- If your oil drops below 325 degrees the coating absorbs grease instead of frying crisp so work in small batches and check the temperature between rounds.
03 -
- Wet your hands slightly when rolling the balls to keep the mixture from sticking to your palms and cracking.
- Double coat the balls by repeating the egg and crumb step for a crust so thick and crunchy people will ask what your secret is.