-
Cut open the boudin sausage links and squeeze the filling into a large bowl — discard casings. Explore Louisiana+1
-
Crumble the filling with a spatula or fork. If using cheese, stir it in now along with Cajun seasoning (if using) until evenly combined.
-
With damp hands (or slightly oiled), form the mixture into balls — about 1½‑inch (walnut‑sized) balls works well. Place formed balls on a parchment‑lined tray. For easier handling, freeze or refrigerate balls for at least 30 min — cold balls hold together better when frying. keviniscooking.com+1
2. Set Up Breading Station
-
Bowl 1: flour (plain)
-
Bowl 2: beaten eggs (egg wash)
-
Bowl 3: crushed hot‑chip crumbs (finely crushed → like breadcrumbs)
3. Coat the Boudin Balls
For each ball:
-
Roll first in flour (coat lightly)
-
Dip in egg wash, let excess drip off
-
Roll in crushed chip crumbs — press gently so crumbs adhere well Delicious Side Dishes+1
Once all balls are coated, you can return them to cold (chill 10–15 min) — helps the coating set before frying.
4. Fry Until Golden & Crispy
-
Heat oil in a deep pot or fryer to about 350 °F (≈ 175°C).
-
Fry balls in batches (don’t overcrowd), 3–4 min each — or until coating is deep golden and crispy, and inside is heated through. keviniscooking.com+1
-
Drain on paper towels or a wire rack to remove excess oil.
5. Make Quick Dipping Sauce (While Frying)
In a small bowl, whisk together mayonnaise, hot sauce, lemon juice, and a pinch of Cajun seasoning or garlic powder. Adjust seasoning to taste. Serve chilled.
6. Serve Hot & Crispy
Serve boudin balls immediately while hot and crunchy. Provide dipping sauce on the side. Boudin balls are fantastic as finger food, game‑day snacks, or party appetizers.
Tips & Variations
-
Cheese‑filled: Press a small cube of pepper jack or cheddar into the center while rolling the balls for cheesy pockets.
-
Spice level: Adjust amount or type of hot‑chips (or even use regular chips for milder coating), or add extra Cajun seasoning to filling.
-
Bake or air‑fry option: For a lighter version, you could try baking or air‑frying — though the traditional version is deep‑fried for maximum crunch. (Note: texture will be different.) Some baked boudin-ball recipes use flour → egg wash → breadcrumb coating and bake ~30‑35 min till golden. The Speckled Palate
-
Freezer‑friendly: Form and freeze balls unbaked on a tray; once firm, transfer to a sealed bag. Fry directly from frozen (add a minute or two to fry time).
Why This Recipe Works
-
The base filling (boudin sausage + rice + seasoning) already has great flavor and a soft, moist texture — perfect for ball formation. Chili Pepper Madness+1
-
Freezing before coating helps the balls firm up so they don’t fall apart during frying. keviniscooking.com+1
-
Crushed spicy chips (instead of plain breadcrumbs) add bold flavor and fiery crunch — a fun twist that gives classic boudin balls extra heat and snack‑ability. Delicious Side Dishes+1
