Description
Crispy on the outside and packed with flavorful sausage and vegetable stuffing, Boudin Balls are a perfect appetizer or snack. This Cajun-inspired recipe combines subtly spiced pork sausage mixed with cooked rice, vegetables, and seasonings, then deep-fried to golden perfection. They’re perfect for any gathering or a cozy night at home and pair excellently with your favorite dipping sauce.
Ingredients
Units
Scale
For the Filling
- 1 pound pork sausage
- 1 green bell pepper, diced
- 1/4 yellow onion, diced
- 1 celery rib, diced
- 1 cup cooked rice
- 1 tablespoon Cajun seasoning
For the Coating
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon paprika
- 2 large eggs
- 1 cup panko breadcrumbs
For Frying
- Oil for frying
Instructions
- Cook the Filling
In a skillet over medium-high heat, cook the sausage until it is fully browned. Add the diced green bell pepper, onion, and celery, cooking until the vegetables soften. Remove the skillet from the heat and allow it to cool slightly. - Blend the Filling
Transfer the cooked sausage and vegetables to a food processor or blender. Pulse until the mixture is mostly smooth, with a slightly coarse texture. - Combine and Chill
In a large bowl, mix the sausage-vegetable puree with the cooked rice and Cajun seasoning. Cover and refrigerate the mixture for about an hour to make it easier to handle. - Shape the Balls
Using your hands, form the mixture into tight balls, about 1 ½-2 inches in diameter. Make sure they are compact to prevent crumbling. - Prepare the Dredging Station
Set up three shallow dishes: one with a mixture of flour, salt, pepper, and paprika, the second with beaten eggs, and the third with panko breadcrumbs. - Bread the Boudin Balls
Working a few balls at a time, roll each ball in the flour mixture first, followed by the beaten eggs, and then coat them completely with breadcrumbs. Set the breaded balls aside on a plate or tray until ready to cook. - Fry the Boudin Balls
Heat enough oil in a deep skillet or pot over medium-high heat to reach 350°F (175°C). Fry the balls in batches to avoid overcrowding, cooking for 3-5 minutes or until evenly golden brown. Use a slotted spoon to remove the balls and place them on paper towels to drain. - Serve and Enjoy
Let the Boudin Balls cool slightly before serving. Pair them with your favorite dipping sauces (such as remoulade or hot sauce). Enjoy!
Notes
- If you don’t have Cajun seasoning, you can make your own with a mix of paprika, garlic powder, onion powder, cayenne, dried thyme, and oregano.
- Use day-old rice for better results, as it’s less sticky.
- To save time, bread the balls ahead of time and store them in the fridge for up to 24 hours before frying.
- These can be baked or air-fried at 375°F (190°C) for a healthier alternative.
Nutrition
- Serving Size: 1 ball
- Calories: 100 kcal
- Sugar: 1g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg
