Mail Us :

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.


- 1 lb boudin sausage

- Olive oil

- Salt

- Pepper

- Garlic powder

- Onion powder

- Cayenne pepper (optional)


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!

Add To Shopping List
Powered By

@ Copyrights 2024 | All Rights Reserved