The textural contrast between the crispy outside and moist, savory inside is a wonder to behold. The taste is just as impressive. Intensely flavorful and satisfying, these boudin balls would win any Big Game food table on which they appeared. Hint, hint. Serve with the spicy dipping sauce.
Erm…So What’s a Boudin Ball?!
So Boudin Balls are tasty Cajun appetizers. Boudin is a type of pork sausage, loved and lauded in the South. For Boudin Balls the sausage is basically removed from its casing, coated and fried…and you end up with this delicious treat! However I’m going to assume that you might not have access to genuine Boudin sausages, so we’re going to be using ground pork along with the perfect combination of spices, and a few other tasty ingredients.
When to get cooking…
So, to be honest I would eat these any day of the week, but they are going to come into their own at family parties, barbecues, and especially on game days. They are easy party food with a classy twist, and the dipping sauce really makes them something special.
Looking for More Party Food for the Table?
If you are looking for more interesting dishes to make your game day food the real winner, check out my Asian Meatball Sliders and my Fritos Mobile Tacos…you’ll love them both, and so will your guests!
Were Your Boudin Balls a Hit?
So, guys! If you make these Boudin Balls, please leave a comment and indeed give this recipe a share! I love to hear from all of you, and to that end, I always do my best to respond to your comments. Lastly, if you do make this recipe, don’t forget to tag me on Tik Tok or Instagram! Because I like to look through and see your creations. Post to Instagram stories too so I can easily share with my fans!
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Boudin Balls
The textural contrast between the crispy outside and moist, savory inside is a wonder to behold. The taste is just as impressive. Intensely flavorful and satisfying, these boudin balls would win any Big Game food table on which they appeared. Hint, hint. Serve with remoulade sauce.
Ingredients
2 teaspoons olive oil
1 yellow onion, diced
2 stalks celery, diced
3 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon pepper
1/2 teaspoon Chili powder
1/2 teaspoon cayenne pepper
1 lb ground pork
1 1/2 cups cooked white rice
1/4 cup chopped parsley
1 green onion, chopped
1 cup panko breadcrumbs
2 eggs, beaten
2 cups oil for frying
Dipping Sauce:
3 tablespoons mayo
1 tablespoon sriracha
Instructions
1. Heat olive oil in a medium-sized saucepan and cook onion, celery, and garlic for 3-4 minutes until softened. add salt, pepper, chili, and cayenne pepper. stir to combine.
2. Combine onion mixture and pork in a large bowl and mix using your hands, add rice, parsley and green onion and mix until well combined. Make 2 tablespoon-sized balls and roll with wet hands. Place on a tray lined with parchment paper. Refrigerate for 1 hour or overnight.
3. Place three bowls on the counter each with breadcrumbs, eggs, and flour. Place each ball one at a time in the flour, eggs, and finally breadcrumbs. Place on a tray.
4. Heat oil in a heavy saucepan to about 325°F-350°F and fry each ball for about 3-4 minutes until cooked through. Do not overcrowd the pan, I recommend about 4-5 balls per fry.
5. Mix mayo and Siracha together.
6. Serve the boudin balls warm with the dipping sauce.
Delicious! Thank you from Scottsdale AZ! Luv hearing you on JLL & hope to see you make these on C&K with Doug one day!