Boudin Balls
Crispy fried balls of Cajun pork-and-rice boudin sausage with a golden breadcrumb crust and a spicy dipping sauce. A beloved Louisiana party bite that's crunchy outside and savory inside.
Ingredients
- 1.5 lbs boudin sausage links (pork and rice), casing removed
- 2 large eggs, beaten
- 1/4 cup whole milk
- 1.5 cups seasoned breadcrumbs
- 1/2 tsp cayenne pepper
- 1/2 tsp garlic powder
- 4 cups vegetable oil (for frying)
- 1/4 cup Creole or whole-grain mustard
- 2 tsp Louisiana-style hot sauce
Instructions
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1
Remove 1.5 lbs boudin sausage links (pork and rice) from its casing and crumble the filling into a large bowl. Roll the mixture into 1.5-inch balls; place on a parchment-lined tray and refrigerate for 20 minutes to firm up.
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2
Whisk together 2 beaten large eggs and 1/4 cup whole milk in a shallow bowl to make an egg wash.
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3
In a separate shallow bowl, combine 1.5 cups seasoned breadcrumbs, 1/2 tsp cayenne pepper, and 1/2 tsp garlic powder.
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4
Dip each boudin ball into the egg wash, letting excess drip off, then roll in the seasoned breadcrumbs to coat evenly.
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5
Pour 4 cups vegetable oil (for frying) into a deep heavy-bottomed pot to a depth of about 3 inches and heat to 350 degrees F over medium-high heat.
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6
Working in batches, carefully lower the breaded balls into the oil and fry until deep golden brown, about 4-5 minutes per batch. Remove with a slotted spoon and drain on paper towels.
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7
Stir together 1/4 cup Creole or whole-grain mustard and 2 tsp Louisiana-style hot sauce in a small bowl to make the dipping sauce.
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8
Serve the boudin balls hot with the dipping sauce on the side.