Boudin Balls-Member

Easy Boudin Balls

Boudin (pronounced BOO-dan) is a popular Louisiana food that consists of pork meat, spices and peppers, and rice served in a sausage casing. Boudin balls are a common variation of this dish, and these delicious breaded boudin bites make a great appetizer or party snack. If you want to capture authentic Louisiana flavors, it’s best to use andouille for your sausage—but spicy Italian sausage works great as well. These are delicious served with a splash of hot sauce—or dipped in remoulade, if you’re feeling extra Cajun.


For filling:

1 cup uncooked white rice

8oz Spicy uncooked sausage such as Italian

1/3 cup diced yellow onion

4 Tbsp unsalted butter, cubed

Handful of fresh sage, minced

½ tsp white pepper

½ tsp cumin

½ tsp thyme

¼ tsp cayenne or chipotle pepper (optional)

1/3 C plain Italian bread crumbs, plus more for frying

Hot sauce

For frying:

Canola oil

Italian bread crumbs

3 eggs

1 C white flour or cornstarch

Makes approximately 18 boudin balls


1. Combine uncooked rice with 2 cups of water, a dash of salt, and a tablespoon of olive oil in a rice cooker or saucepan and bring to a boil. Cover and boil for 6 minutes, then let simmer for 15 to 18 minutes.

2. While the rice is cooking, heat butter in a saucepan over low heat until melted and then add onion and sage. Cook on low heat until onions have softened and absorbed the butter, about four minutes, stirring occasionally so as to not let the butter brown.

3. Remove sausage from its casing and crumble into a large bowl, breaking into small pieces using a wooden spoon. Add in white pepper, cumin, thyme, and cayenne / chipotle (if using) and mix well. Once the seasoning is incorporated, add 1/3 C of Italian bread crumbs and mix thoroughly. The mixture should be pasty but not too wet or too sticky—if it is, add up to a tablespoon more breadcrumbs to thicken. Cover and chill in fridge until the rice is ready.

4. Add rice to sausage mixture and mix well. Chill for at least 20 minutes—this will make it easier to form your boudin into balls for frying.


1. Heat canola oil in a Dutch oven until it is 325 °F.

2. Form your boudin mixture into ¾ inch balls using your hands, then coat in cornstarch or bleached white flour.

3. Pour Italian breadcrumbs into a medium-sized bowl. In a separate bowl, combine 3 beaten eggs with two tablespoons of water to make your egg wash. Season the eggs lightly with hot sauce and white pepper.

4. Once the boudin balls are coated in flour or cornstarch, dip them first into the egg wash and then into the breadcrumbs, rolling in the breadcrumbs to reinforce their shape.

5. When the oil is hot, deep fry the balls in small batches for 4-6 minutes until they are brown (not golden!) in color. Remove from the oil and cool slightly on a paper-towel covered plate. The internal temperature should reach at least 155° F.

6. Serve hot with hot sauce, remoulade, or melted cheddar. Enjoy!

Perfect Pairing: Butternut squash puree or Siracha

Drink Pairing: Lager Beer or Southern Sweet Tea

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