Boudin Balls & Spicy Creole dip my way

Teresa Horn

By
@Teresa_Horn

Fell in love with Boudin balls at a little mom & pop gas station down in Louisiana. I used to go camping deep in the woods there and found a little store to get supplies from when they were needed. Came across these and knew I had to figure out how to make them myself.

After a few trials of making them have finally came up with a wonderful recipe. Hope you enjoy them as much as we have. They are wonderful teamed up with the dipping sauce.


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Rating:

Comments:

Serves:

5 or 3 very hungry people

Prep:

30 Min

Cook:

45 Min

Method:

Deep Fry

Ingredients

SAUSAGE BALLS

2 lb
pork boudin sausage
3 large
eggs
1/2 c
flour
1 Tbsp
fresh garlic, minced
1 Tbsp
parsley flakes

SEASONED FLOUR

2 c
flour
1 Tbsp
garlic powder
1 tsp
sea salt
1 Tbsp
parsley flakes

EGG WASH

4 large
eggs
1 tsp
garlic powder
1 tsp
cayenne pepper

BREADCRUMB COATING

2 c
plain breadcrumbs
1 Tbsp
parsley flakes
1 tsp
fresh ground black pepper
1 tsp
onion powder
1 1/2 Tbsp
tony chachere's original creole seasoning

CREOLE DIPPING SAUCE

1 c
real mayonnaise
4 Tbsp
mustard, spicy brown
2 Tbsp
fresh garlic minced
1 tsp
cayenne pepper

Directions Step-By-Step

1
In a bowl add the mayo and mustard and whisk till mixed well. Add the garlic and cayenne whisking very well. Cover with a lid and store in the fridge so the flavors will marry together.
2
In a large bowl cut the casings off of the boudin and take out the sausage within. Throw away the casings. Add the eggs, flour, garlic and parsley mixing well and set aside. If this mixture still looks real moist you can add more flour a little at a time till it takes on a thick consistency. Wash hands thoroughly.
3
In a pie dish mix the ingredients for the seasoned flour whisking well and set aside.
4
In a small bowl whisk together the ingredients for the egg wash making sure they are blended well. Set aside.
5
In a pie plate whisk together all the ingredients for the breadcrumb coating and set aside.
6
With damp hands, shape the boudin into balls the size of unshelled walnuts, about 2 tablespoons each. Making sure they are tightly packed. You might have to squeeze some moisture out of them and that is fine. Dredge the balls in the flour, and then dip them in the egg wash, letting the excess drip off. Finally, dredge the balls in the breadcrumbs, turning to coat them evenly. You will need to rinse off your hands after every 2 or so boudin balls but it is so worth the time.
7
Transfer the boudin balls to a greased baking sheet and refrigerate for at least 1 hour or up to overnight.
8
Preheat corn oil in a deep fryer to 350°F. Line a baking sheet with paper towels. Using a slotted spoon and working in batches, slide the balls gently into the oil and fry until a dark golden brown. Remove from the oil and drain on the prepared baking sheet. Let them cool before serving.
9
Serve the boudin balls hot or warm, with the Creole dipping sauce alongside. Hope you enjoy these treasures as much as we do. ;)

About this Recipe

Main Ingredient: Pork
Regional Style: Southern