Donna Graffagnino Recipe

Boudin Balls

By Donna Graffagnino StillWild


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

Donna's Story

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)

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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Other Appetizers, Pork
Main Ingredient: Pork
Regional Style: Cajun/Creole
Other Tag: For Kids
Hashtags: #rice, #boudin

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22 Comments

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Michelle Hickey Chellenay69
May 9, 2014
Another great way to serve boudain is stuffed inside a chicken like rice dresing or stuffed into mushroom tops and broiled with a bit of provelone cheese on top. I have also stuffed fresh jalapeno halves with it and wrapped them in bacon and grilled them. :) As you can tell my family is cajun and we have lots of ways to eat boudain!
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Donna Graffagnino StillWild
May 9, 2014
Thanks Michelle - that sounds like a great dip and I'll try it!

Joey, I just have this recipe for boudin balls but the boudin removed from the casing makes GREAT stuffed bell peppers, stuffed mushrooms, or just about anything that uses a stuffing. Check out Michelle's idea for Boudin dip! If you come across any good recipes using boudin, please share them.
I live very close to Mandeville in Slidell - We're just north east of New Orleans and Mandeville is north of Metairie. I love living her, too.
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Michelle Hickey Chellenay69
May 9, 2014
I use Boudain to make a wonderful dip. Just take it out of the casing and mix it with sour cream ( I use Bordon's Jalapeno Sour Cream) and serve with corn chips. Soooo good and easy too!
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Joey Wolf 8of10
May 9, 2014
i was reading through your recipes this am, and was wondering if you had any using boudain.....my son, moved to NOLA a few years back and brings it to me every time he comes home, or serves it to me when I go down......you cannot find it up here, all they ever have is andoullie, which is too spicy for my pallet. He has since bought a home in Mandeville and LOVES living down there.
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Dec 10, 2013 - Donna Graffagnino shared this recipe with discussion groups: 6 and less EZ Meals