Boudin Balls

Boudin Balls

Boudin describes a number of different types of sausage used in French, Creole and Cajun cuisine.

Boudin ball: A Cajun variation on boudin blanc. Instead of the fillings being stuffed into pork casings, it is rolled into a ball, battered, and deep fried.


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For 2 Dozen(s) ()


  • 1 pound(s) cooked boudin
  • 1 (or more) eggs, beaten slightly
  • seasoned bread crumbs
  • cooking oil

Boudin Balls Directions

  1. Remove the boudin from the casing. Form dressing into balls about the size of walnuts. 
  2. Dip balls in beaten egg and then into seasoned bread crumbs. 
  3. Deep-fry balls in cooking oil at about 325
  4. degrees until lightly browned. Drain on paper towels. Serve hot with toothpicks. 

Nutrition facts

(lactose free)