Deep Fried Boudin Balls

Hey, what's going on, everybody? We’ve got a quick and easy recipe for you today. We are going to cook up some deep-fried boudin balls. In a previous video, I showed you how to make boudin from scratch. And today we're going to use that as a base. If you don't have time to make your own boudin, you can certainly go out and get yourself some store-bought boudin to make this recipe.

Let's Round Up Our Ingredients!

We will need some boudin (loose, not in the casing), some panko breadcrumbs, an egg, some hot sauce, and a little bit of seasoned flour—which is just All-Purpose flour, a little salt, a little pepper, and a pinch of cayenne.

So, first things first: we are going to whisk this egg up with a little hot sauce.

Form & Dredge

We’re just going to make a little three-ounce meatball with our boudin. Roll it up. Toss it around in the seasoned flour. After that, roll it around in the egg wash and finally into the panko. Use one hand for dry ingredients, the other for wet ingredients to keep your hands from getting clumpy.

Coat it evenly. Make sure there are no bare spots. Keep repeating this process until all your boudin balls are battered.

Make-Ahead & Freezing Tips

These deep-fried boudin balls are great for a late-night snack. Great for parties. Super Bowl parties, for instance. This is just a great way to use some of that leftover boudin from my Cajun Boudin Sausage Recipe. If you didn't have enough casings for all of it, this is a great way to use it up. I usually keep quite a bit loose in the freezer in some Ziploc bags. Then, when I need it, take out a pound and make boudin balls.

Snap, Crackle, Pop - Deep Frying Boudin Balls

After our boudin balls are formed, we are going to fry them up. Fill a six-quart Dutch oven about halfway full of vegetable oil. Heat the oil to 350°F. Be very careful when you lower your boudin balls down in there. Don't just toss them in. We're going to lower them gently down inside.

We're going to cook them at 350°F for 3 or 4 minutes until they're nice and crispy. Remember, the oil's at 350°F, it won't take too long. The boudin is already cooked. It’s just a matter of getting the outside nice and crispy while heating up the inside.

When I dip, you dip, we dip.

Let’s make a dipping sauce while those boudin balls are frying up. We're going to use some mayonnaise, some Creole mustard, and hot sauce of your choice. I like Crystal's, particularly their extra hot. Mix those together until incorporated.

Get in my Belly!

Time to chow down. Crunchy. Umami. Goodness. It's deep-fried pork sausage—does it get much better?

I hope you enjoyed this recipe. Comment down below on what recipes you would like to see in the future!