Boudin (pronounced boo-dan) is a traditional pork and chicken sausage you can find frozen at many specialty grocery stores. Cajun Boudin Balls are a classic New Orleans appetizer. The rich, smooth interior is surrounded by a crispy shell, and the contrast of the two make these little beauties a stand out on any spread. Serve with an easy remoulade sauce for the ultimate experience.
- 1 pound fully cooked Boudin sausage - removed from casings and crumbled Most store-bought boudin is fully pre-cooked, but be sure to check the package.
- 2 cups white rice, cooked
- 3-4 cups unseasoned bread crumbs, more as needed
- 4 Tablespoons Urban Accents Cajun Street Seasoning Blend, divided
- 8 eggs
- 2-4 cups vegetable oil for frying, more as needed
For Dipping Sauce
- 1 cup mayonnaise
- 2 teaspoons Urban Accents Cajun Street Seasoning Blend
- 1 tablespoon brown mustard
- juice of half a lemon
- Tabasco or cajun hot sauce
- 20 min
- 20 min
- Ready in:
- 40 min
- In a large bowl, crumble the sausage until very fine. You can use a knife or pastry cutter to cut the sausage into small bits. Add rice, 2 Tablespoons seasoning, and two eggs to sausage and rice and mix well to combine all ingredients. You can form and fry balls immediately, or chill for an hour to overnight. Chilled, slightly firmed filling will be easier to work with.
- When ready to cook, set up your frying station. In one bowl, crack and scramble 4-6 eggs. In a second bowl, mix 3 cups breadcrumbs and 2 Tablespoons Cajun Street Seasoning blend.
- Heat 1-2 inches of vegetable oil in a dutch oven or large, high-sided saute pan until 350°-370° degrees. A candy thermometer or a temperature-controlled induction burner come in very handy for deep frying. If you are using a regular stove top, heat the oil until a small drop of water gently pops in the oil. If the drop pops and spatters violently, the oil is too hot.
- Using clean, wet hands, form 1.5 inch balls of the sausage mixture. If it's not holding together well, you can add another egg. Gently roll the balls in the scrambled egg to lightly coat, and then roll egg-dipped ball into the breadcrumb mixture. Carefully drop the ball into the hot oil. The oil should sizzle and small bubbles should surround the cooking balls. If there are no bubbles, the oil is too cool. If the oil pops and splatters, it is too hot.
- Cook each ball for approximately 2 minutes (or until golden brown) on the first side. Use tongs to flip and continue cooking for approximately 2 minutes on the second side. Be sure to monitor the heat of the oil. If the balls are turning dark brown very quickly, reduce the heat. If the balls are taking a long time to brown, turn the heat up slightly.
- Continue forming, coating, and frying balls until all are finished. It can help to work in batches: form and coat 6 balls at a time and fry them all together.
- When balls are finished frying, remove to a paper towel lined plate. You can finish with a light dusting of Cajun Street seasoning. Allow to cool slightly before eating. Serve with Cajun dipping sauce.
For Dipping Sauce:
- Make the dipping sauce by combining all ingredients. Add more seasoning and hot sauce to taste. This step can be done up in advance.