boudin

This easy boudin balls recipe is the perfect appetizer, with Cajun boudin sausage hand formed, breaded and fried until golden. Make a batch tonight! Great for parties, game day, or snacking.

Boudin Balls Recipe – How to Make Boudin Balls

sour cream

spicy mustard

lemon juice

Creole seasoning (or use Cajun seasoning)

garlic powder

salt

Cajun-style boudin sausage (3 links, usually)

Cajun seasoning blend (optional, for spicier boudin balls)

all-purpose flour

eggs (well-beaten)

buttermilk (or use milk)

hot sauce

salt (or

bread crumbs

Oil (for deep-frying)

Heat the oil in a large wide pot over medium-high heat to 350 degrees F/176 C. If you are unable to measure the temperature, add a droplet of batter or flour to the oil. It is ready when the batter sizzles. Do NOT bring the oil to a boil.

Remove the boudin sausage from casings and crumble. Mix the meat with extra Cajun seasonings, if desired

Shape the boudin into 1 1/2-inch balls. Depending on the brand of boudin you are using, you may need to squeeze out excess moisture, or sprinkle in some water if it is too dry. TIP: Refrigerate the boudin balls for 30 minutes to harden them up a bit, which makes them easier to handle and fry.

Fill a small bowl with flour, a second bow with beaten eggs, milk, hot sauce and salt, and a third bowl with breadcrumbs.

Coat each boudin ball with flour.

Coat each boudin ball with the beaten egg mixture.

Coat each boudin ball with the bread crumbs. Roll them around to get all sides.

Fry the boudin balls in the hot oil until golden brown. Flip them once half way through if the oil doesn’t cover them entirely. You may need to fry them in batches.

Serve with the with Creole-style mustard cream sauce or a good Cajun remoulade sauce.

FOR THE BOUDIN BALLS

Whisk together the sour cream or crema, mustard, lemon juice, Creole seasoning, garlic powder and salt in a small bowl. Refrigerate until ready to use.

FOR THE CREOLE MUSTARD CREAM SAUCE

oignon, beurre, huile, farine, poivre, sel, boudin noir

Boudins noirs aux oignons

800 g d'oignon

g de beurre

c.à.s d'huile

c.à.s de farine

poivre

boudins noirs

Faites chauffer 40 g de beurre et l'huile, mettez-y les oignons, salez, poivrez et laissez fondre à feu doux environ 30 min.

Passez les boudins dans la farine, faites-les cuire à la poêle dans le reste de beurre.

Servez les boudins sur la fondue d'oignons.

Recette Plat Boudin pommes en l'air - himmel und erd, herbstlich..... - Recette Ptitchef

Boudin pommes en l'air - himmel und erd, herbstlich.....

des pommes

un peu de jus de citron

du jus de pommes

des pommes de terre

des morceaux de lard

d'oignons

espelette

des oignons

Commencer par une compote de pommes: Coupez des pommes de votre choix en morceaux. Ajoutez un peu de jus de citron et du jus de pommes et faites les cuire. Ensuite, mixez les.

Faites cuire des pommes de terre et écrasez les avec une fourchette.

Ajoutez juste la compote de pommes et remuez bien. La purée doit être lisse. Salez et gardez au chaud.

Dans une poêle chaude, faites fondre des morceaux de lard et ajoutez ensuite des rondelles d'oignons, faites dorer.

Cette fois-ci, prenez un boudin basque, bien pimenté à l'espelette.

Coupez le en tranches et faites les cuire. Servez avec la purée et des oignons.

Boudin blanc aux échalotes

boudins blancs

quatre grosses échalotes émincées

un dl de vin blanc sec

un quart de litre de crème fraîche liquide non allégée.

Chauffer le boudin à feu très doux dans une poêle beurrée.

Colorer légèrement au beurre noisette et à allure modérée. Le boudin ne cuit pas, il réchauffe et la coloration de surface apporte un goût particulier.

Suer échalotes émincées finement dans la poêle.

Laisser étuver jusqu'à la limite du début de la coloration, c'est pour cela qu'il faut bien surveiller et baisser le feu si nécessaire.

Déglacer avec le vin et mélanger pour que les sucs se mêlent.

Une fois le vin légèrement réduit, ajouter la crème .

Mélanger avec soin et laisser réduire lentement.

En cours de réduction, poser les boudins sur les échalotes crémées. Saler et poivrer si nécessaire.

Baisser l'allure du feu et couvrir quelques minutes.

Servir détaillé en rondelles avec un petit nid d'échalotes.

Boudin Balls are a beloved Cajun finger food that are crispy on the outside and soft on the inside! The base of this recipe is boudin —rice dressing (or dirty rice) stuffed into a sausage casing  — that are removed from the casing, rolled in a breading mixture and baked (instead of fried) until golden brown. All you need are a handful of ingredients to make them and the most decadent Louisiana dipping sauce.

Baked Boudin Balls

lbs. fresh boudin

eggs (divided)

all-purpose flour ((120 grams))

panko breadcrumbs ((200 grams))

milk

mayonnaise

ketchup

Worcestershire sauce

Cajun or Creole seasoning (to taste)

Line a large rimmed sheet pan with parchment paper. Set aside.

Remove the boudin from the sausage casing into a large bowl.

Break two eggs, and mix with a fork. Pour on top of the boudin.

Massage the egg into the boudin until combined.

Scoop the boudin and egg mixture with a 1-tablespoon cookie scoop onto the prepared sheet pan in a single layer until 40 boudin balls have been made.

Transfer the sheet pan to the freezer, and freeze for at least 30 minutes.

Before removing the boudin balls from the freezer, create your breading station with three separate bowls. (I like to use wider bowls for this process.) Pour the flour into one bowl, the panko breadcrumbs into another and the remaining 4 eggs into another. Add the milk to the eggs. Break the eggs and whisk with a fork.

Preheat the oven to 425°F. Line a rimmed sheet pan with parchment paper.

Remove the boudin balls from the freezer.

Place a boudin ball in the flour, and roll until coated.

Transfer to the egg mixture and dunk until covered.

Transfer the boudin ball to the breadcrumbs, and roll in those until completely coated.

Place the breaded boudin balls onto the prepared sheet pan in a single layer with a little bit of space between each out to ensure browning. Repeat until all the boudin balls have been breaded.

Spritz the boudin balls with avocado oil spray (or olive oil spray) before placing into the preheated oven.

Bake for 30-35 minutes, or until the exterior of the boudin balls is golden brown and crispy.

While the boudin balls bake, make the dipping sauce. Combine the mayonnaise, ketchup, lemon juice, Worcestershire, 2-3 dashes of hot sauce in a bowl. Mix until combined. Taste and season with Cajun/Creole seasoning.

Serve the warm boudin balls with the dipping sauce, and enjoy!

These turned out great! I made them ahead for a cocktail party and  reheated when I got there. They were still crispy and delicious! We served them with Vieux Carrés, perfect pairing!

These are perfect! I love that I don't have to fry them, so it's less mess.

https://content.jwplatform.com/videos/rFc5H9Ak.mp4

Boudin Balls are a beloved Cajun finger food that are crispy on the outside and soft on the inside! The base of this recipe is boudin —rice dressing (or dirty rice) stuffed into a sausage casing  — that are removed from the casing, rolled in a breading mixture and baked (instead of fried) until golden brown. All you need are a handful of ingredients to make them and the most decadent Louisiana dipping sauce.

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Baked Boudin Balls

Top 5 boudin recipes from across the web

The most viewed boudin recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Boudin Balls Recipe – How to Make B...

Boudins noirs aux oignons

Boudin pommes en l'air - himmel und...

Boudin blanc aux échalotes

Baked Boudin Balls

The most viewed boudin recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine