Being at Boudin & Beer last night inspired me to make some Boudin Balls of my own. For those unfamiliar with Boudin, here’s an article/recipe detailing its history and what it is.
It’s one of the most delicious things we have in Louisiana. You can certainly eat it all alone, but these Boudin Balls make great appetizers or they’ll work as a side to another dish. For this recipe, I used storebought boudin, but feel free to make your own.
- 2 lbs boudin (removed from casing)
- 1/2 cup milk
- 1/2 cup flour
- Canola oil
- 4 TBSP Cajun seasoning (such as Tony Chachere’s)
- Pour oil into medium-deep pot until it runs two inches up the sides of the pot. Warm oil over medium heat.
- Mix together flour and Cajun seasoning in a bowl. In another bowl, pour in milk.
- Form boudin into 2″ balls and roll one at time in milk, then dredge in flour. Set aside on wax paper.
- Once balls are prepared and oil is heated to about 350F, fry boudin balls in the oil about 8-10 or until browned and crisp on the exterior. (Working in batches is best.)
- Use a slotted spoon to transfer boudin balls onto a paper towels (to drain).
You’ll want to eat these while they’re hot. They make a great side to warm you up in the cool Fall/Winter months. But hurry, they probably won’t last long when you put them out — they’ll be in high demand.