Boudin Balls

We go to a small restaurant nearby called the Blackwater Grill… one of their specialties is an appetizer called Boudin Balls. The first time we went there Warren ordered it for me to try… one bite.. and I was hooked. We always lament that it’s an appetizer.. we could just make a meal of them alone.

I Cajun co-worker from Louisiana brought us some Boudin.. so we made our own Boudin Balls.

So Just What is Boudin?

Boudin…. Pronounced boo-dan… is, according to Wikipedia, sausage of various types in a French, Belgian, German, Quebec, Acadian, Creole and Cajun cuisine.

Cajun Boudin available throughout the southern Louisiana and is fast becoming as popular as other Cajun fare such as jambalaya, gumbo and dirty rice.

The Cajun version is often made as a pork rice stuffing and put into casings.… you can take the fully cooked sausage and rice mixture out of the casing and roll it into balls and …. roll the balls in bread crumbs and deep fry them… it really is as simple as that.


Obviously every Boudin sausage will be slightly different depending on where you purchase it. Mine was rather wet and the first few balls fell apart when I fried them. You may need to add a little cooked rice and bread crumbs to the mixture. I had about 3 cups of sausage mixture.. to which I added ½ cup cooked white rice and about ¾ cup plain bread crumbs. You need to use your judgment here.. when you roll the sausage mixture into a ball you want it to be somewhat compact and not loose…

Served with a Spicy Cajun Garlic Mayo or an Aioli…. just heavenly.

Boudin freezes well and can be purchased from Cajun grocers… if you have never tried it.. and like Cajun food.. you need to try it.

Recipe: Boudin Balls

All you need:

Fully cooked Boudin sausage
Plain bread crumbs
Shortening for frying
Spicy Cajun Garlic Mayo

All you need to do:

Remove the sausage mixture from the casing. Add cooked rice and/or bread crumbs as need (See Tips).

Roll into balls (meatball size).

Put the plain bread crumbs in a shallow bowl and roll the balls in the crumbs.

Heat the shortening in a large pot. I heated mine to 350 degrees F. I use a deep frying thermometer.

Lower the balls into the hot fat, one at a time, with a long slotted cooking spoon.

Cook for about 3 minutes or until a deep brown color.

Remove with a slotted spoon and drain on paper towels.

Serve hot.

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