Boudin Balls

Recipe Rating:
 2 Ratings
Serves: 15-20
Prep Time:
Cook Time:
Cooking Method: Deep Fry

Ingredients

2 pkg manda's boudin
2 eggs
1 1/2 c flour
1 1/2 c buttermilk
1 1/2 c seasoned breadcrumbs
vegetable oil

The Cook

Donna Graffagnino Recipe
x2
Well Seasoned
New Orleans, LA (pop. 343,829)
StillWild
Member Since Feb 2012
Donna's notes for this recipe:
These make delicious party appetizers and can be made ahead and frozen until ready to heat. Serve with Honey Dijon mustard or Orange Pepper jelly (See My Recipes)
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Directions

1
Puncture the platic boudin wrapping with a knife and place packages on a plate. Microwave on high for 3 minutes.
2
In a mixing bowl beat eggs well. Remove boudin from package and carefully remove casing from the filling. Add rice mixture to the eggs and mix well. Form into small balls and place on a waxed paper lined baking pan.
3
Set out flour, buttermilk and breadcrumbs in three seperate bowls. Dredge each ball in flour, then in buttermilk, and roll in breadcrumbs to coat. Repeat this process until all balls have been prepared.
4
Deep fry balls, without overcrowding skillet or fryer, in oil at 350 degrees for about 4-5 minutes until golden brown. Drain on another baking pan thickly lined with paper towels.
*At this point you can put the balls on a waxed papper lined baking pan and set into freezer for a few hours. Transfer balls to a zip close freezer bag and save until ready to eat.
5
Serve hot with honey dijon mustard or my orange pepper jelly.

*To reheat from frozen, pre-heat oven to 400 degrees F. Put boudin balls on baking pan sprayed with non-stick spray. Cook for 20 minutes and serve hot.

*Note: If you find the boudin to be too spicy and want to tame it down a bit, add some extra cooked white rice to the mixture before forming into balls.
Comments

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user RoxAnn St. Pierre rocebaby - Feb 8, 2012
Donna, What is the does the rice mixture consist of? Your recipe does not have it mentioned. Thanks
user Michelle Escagne Chellenay69 - Feb 8, 2012
Roxann,

Boudain is a cajun food. It looks like rice dressing in a sausage caseing. The ingredients vary, most popularly it is pork and livers. But you can also find crawfish boudain and that is awesome too. Being from SE Texas, near Louisiana and growing up in a cajun family we can buy it at all of our local grocery stores.
user RoxAnn St. Pierre rocebaby - Feb 8, 2012
Thank you Michelle.
user RoxAnn St. Pierre rocebaby - Feb 8, 2012
I should have realized the mixture is the boudin as I am from South Louisiana.
user Donna Lueck dlueck - Feb 12, 2012
My husband is from Prairieville, LA and loved boudin balls. I will have to try this recipe out, for him. Thank you. Look forward to more recipes from you :)

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