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Crispy on the outside, savory and spicy on the inside. These classic Cajun boudin balls are made from boudin sausage, rolled, breaded, and deep-fried to golden perfection. The ultimate Southern appetizer!
Prepare and Chill the Boudin
Set Up the Breading Station
Coat the Boudin Balls
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Crispy on the outside, savory and spicy on the inside. These classic Cajun boudin balls are made from boudin sausage, rolled, breaded, and deep-fried to golden perfection. The ultimate Southern appetizer!
This cajun_creole recipe takes 65 minutes to prepare and yields 6 servings. At 540.5 calories per serving with 16.44g of protein, it's a moderately challenging recipe perfect for appetizer or snack.
Fry to Golden Perfection
Garnish and Serve
Mix 1/2 cup of shredded pepper jack or sharp cheddar cheese into the boudin filling before forming the balls for a gooey, cheesy center.
Add 1/4 to 1/2 teaspoon of cayenne pepper to the flour mixture for an extra kick of heat.
For a lighter version, spray the breaded balls with cooking oil and air fry at 375°F (190°C) for 10-12 minutes, flipping halfway through, until golden and crisp.
The pork in boudin sausage provides a good source of complete protein, which is essential for muscle maintenance, tissue repair, and overall body function.
With carbohydrates from the rice and breading, and fats from the sausage and frying oil, boudin balls offer a dense source of energy.
Boudin is a type of sausage popular in Louisiana Cajun cuisine. It's typically made from a mixture of cooked pork, rice, onions, green peppers, and various seasonings, all stuffed into a natural sausage casing.
Boudin balls are a delicious indulgence rather than a health food. They are deep-fried and contain significant amounts of fat and sodium. They are best enjoyed in moderation as a special treat or appetizer.
A typical serving of three boudin balls contains approximately 500-550 calories, primarily from the sausage, breading, and absorbed frying oil.
Yes, you can prepare and bread the boudin balls up to 24 hours in advance. Store them covered in the refrigerator. Fry them just before serving for the best crispy texture.
Classic dipping sauces include creamy and tangy remoulade sauce, spicy Creole mustard, or a simple hot sauce aioli. Choose one that complements the rich, savory flavor of the boudin.
This usually happens for two reasons: the boudin balls were not chilled long enough to become firm, or the oil temperature was too low. Ensure they are very cold before frying and that your oil is at a steady 350°F (175°C).