Boudin balls are a classic Southern appetizer, especially popular in Louisiana. I hadn’t heard of them until recently, but it turns out folks here have been making them for years.
I decided to try them using our family’s favorite boudin sausage and developed this reliable Boudin Balls recipe—perfect for game day or any gathering.
What Is Boudin?
Boudin (pronounced “boo-dan”) is a Louisiana sausage typically made from cooked ground pork, rice, and seasonings. Variations exist—I’ve even seen crawfish boudin—so you can use different meats or seafood to suit your taste.
The seasoned meat and rice mixture is stuffed into casings to make links, but you can also use the loose mixture to form balls that are breaded and fried. Boudin balls are a popular tailgating and festival snack and a true example of Creole cooking.
Groceries you’ll need: Ingredients
Recipe variations and substitute ideas
- Choose a boudin you enjoy—there are hot and mild versions and different protein bases (pork, chicken, crawfish).
- If you make boudin from scratch, you can use the seasoned meat mixture without stuffing it into casings.
- Add fresh mix-ins like green onions, bell pepper, parsley or celery for extra flavor.
- For deeper flavor, some recipes include chicken or pork liver.
- Adjust heat with black pepper, cayenne, or a dash of hot sauce.
Boudin Balls Recipe Instructions
Overview of the steps. See the recipe card further down for exact quantities and details.
Tip: Fry in batches to avoid overcrowding and prevent balls from sticking together.
What To Serve With Boudin Balls
Boudin balls are best served hot with a tangy dipping sauce. A simple Mustard Cream Sauce is my favorite—quick to make and a great complement to the rich, savory balls. Ingredients for a small bowl:
- 1 cup mayonnaise
- 5 tablespoons spicy brown or Creole mustard
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- ½ teaspoon Creole seasoning
How to store leftovers
Store cooked boudin balls in an airtight container with a layer of paper towel in the refrigerator for up to 4 days. For longer storage, freeze in a freezer-safe container for up to 3 months.
Reheat in an air fryer or oven to preserve crispiness rather than the microwave.
More Cajun recipes I think you’ll love
-
Homemade Boudin Recipe
-
Crawfish Bread Recipe
-
Authentic Louisiana Seafood Gumbo Recipe
-
Cajun Crawfish Etouffee
- Boudin Dip
- Boudin King Cake
- Cajun Muffuletta Sandwich
- Andouille Sausage Recipe
- Homemade Corn Nuggets Recipe
- Slow Cooker Hot Crab Dip
Mel’s kitchen notes
- Chill the shaped boudin balls for at least an hour before frying to help them hold their shape.
- Use a boudin you enjoy—flavor quality of the sausage directly impacts the final result.
- For a lighter method, air fry at 425°F for 8–10 minutes after a light spray of oil, or bake at 425°F for about 10 minutes. An electric fryer or deep fryer helps maintain steady oil temperature for frying.
About The Author
Melanie Cagle
Melanie is a professional food photographer, home cook, and Cajun food enthusiast. Since 2020 she has shared tested recipes and tutorials on this blog.
Her work has appeared on multiple media outlets and she has recently been featured on Food Network’s “100 Cooks”.
If you try this Boudin Balls recipe or any other from the site, leave a comment to let me know how it turned out—I love hearing from readers!
You can also follow the blog on social media to see more recipes and updates.
Deep Fried Boudin Balls
ANNOUNCEMENT
Watch Me Compete on Food Network’s 100 Cooks – airing June 7th @ 9/8c
Equipment
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Frying spatula or skimmer
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Deep pot or Dutch oven for frying
Ingredients
- 2 pounds boudin sausage links
- 2 large eggs
- ½ cup buttermilk
- 1 tablespoon Creole seasoning
- 2 cups plain breadcrumbs
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 cup all-purpose flour
- Canola oil, for frying
Instructions
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Remove casing from the boudin links with kitchen shears and place the meat in a bowl.
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Form the meat into 1½” balls and refrigerate for at least 1 hour to firm up.
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Beat the eggs, then stir in the buttermilk.
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Combine breadcrumbs with Creole seasoning, onion powder and garlic powder in a separate bowl.
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Set up three bowls for dredging: flour, egg/buttermilk, and breadcrumb mixture.
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Coat each chilled ball in flour, then dip in the egg wash, and finish with the breadcrumb mixture.
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Heat oil to 350°F (at least 2″ deep) and fry the balls until golden, about 3–4 minutes. Drain and serve immediately with your favorite dip.
Notes
Damp hands help when forming the balls to prevent sticking.
Nutrition
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Original Publish Date: April 24, 2021.