boudin balls

Boudin Balls

There might be no better food to encompass Louisiana cooking than Boudin sausage. Simply put, it’s a pork sausage made with rice and seasoning stuffed in a casing, but there are as many variations as there are Cajun chefs making them. We like to serve our Boudin balls with a versatile Creole mustard dipping sauce, otherwise known as remoulade. It’s the perfect accompaniment to a number of fried foods, but it’s also a great way to up your mayonnaise game anywhere, from on sandwiches to egg dishes.

Ingredients:

- 1 lb boudin sausage

- Olive oil

- Salt

- Pepper

- Garlic powder

- Onion powder

- Cayenne pepper (optional)

Direction:

1. Preheat your oven to 375°F (190°C).

2. Remove the boudin sausage from its casing and place it in a mixing bowl.

3. Add a pinch of salt, pepper, garlic powder, and onion powder to the bowl. If you like a little heat, you can also add a pinch of cayenne pepper.

4. Using your hands, mix all the ingredients together until well combined.

5. Roll the mixture into small balls, about 1-2 inches in diameter.

6. Heat 2-3 tablespoons of olive oil in a skillet over medium-high heat.

7. Once the oil is hot, place the boudin balls in the skillet and cook for about 2-3 minutes on each side, until they are browned and crispy.

8. Transfer the boudin balls to a baking sheet lined with parchment paper.

9. Bake the balls in the preheated oven for 10-12 minutes, until they are fully cooked and have a crispy exterior.

10. Serve the boudin balls hot as an appetizer or snack, with your favorite dipping sauce.

11. Enjoy your delicious homemade boudin balls!

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