Get ready to spice up your kitchen game with our sizzling roundup of 18 Spicy Boudin Balls Recipes that promise to deliver a delicious punch in every bite! Perfect for home cooks looking to add a little Southern flair to their meals, these recipes are your ticket to turning any ordinary day into a flavor-packed celebration. Dive in and discover your next favorite dish today!
Cajun Boudin Balls with Spicy Remoulade
Spice up your appetizer game with these Cajun Boudin Balls served with a zesty Spicy Remoulade—perfect for game day or any gathering that calls for a little Southern flair.
Ingredients
- 1 lb boudin sausage, casing removed
- 1 cup panko breadcrumbs
- 1 large egg, beaten
- 1/2 cup all-purpose flour
- 1/2 tsp cayenne pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 cup vegetable oil, for frying
- 1/2 cup mayonnaise
- 2 tbsp Creole mustard
- 1 tbsp hot sauce
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 1 clove garlic, minced
Instructions
- In a large bowl, mix the boudin sausage with 1/2 tsp cayenne pepper, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp salt, and 1/4 tsp black pepper until well combined.
- Shape the mixture into 1-inch balls, then roll each in flour, dip in beaten egg, and coat with panko breadcrumbs.
- Heat vegetable oil in a deep skillet over medium heat to 350°F. Fry the boudin balls in batches for 3-4 minutes until golden brown and crispy. Drain on paper towels.
- For the remoulade, whisk together mayonnaise, Creole mustard, hot sauce, 1 tsp paprika, 1/2 tsp cayenne pepper, and minced garlic in a small bowl until smooth.
- Serve the boudin balls warm with the spicy remoulade on the side for dipping.
The crispy exterior and spicy, creamy remoulade make these boudin balls irresistibly addictive, with a kick that’s balanced by the cool, tangy sauce.
Tip: For an extra crunch, double coat the boudin balls by dipping them in egg and breadcrumbs a second time before frying.
Cheesy Jalapeno Boudin Balls
Spice up your appetizer game with these Cheesy Jalapeno Boudin Balls, a crispy, creamy, and slightly spicy treat that’s perfect for game day or any gathering.
Ingredients
- 1 pound boudin sausage, casing removed
- 1 cup shredded cheddar cheese
- 2 jalapenos, finely diced (seeds removed for less heat)
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 cup breadcrumbs
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- Vegetable oil, for frying
Instructions
- In a large bowl, mix the boudin sausage, cheddar cheese, and diced jalapenos until well combined.
- Shape the mixture into 1-inch balls and set aside.
- Place the flour, beaten eggs, and breadcrumbs in three separate shallow dishes. Season the breadcrumbs with salt, garlic powder, and black pepper.
- Roll each boudin ball in the flour, then dip in the eggs, and finally coat with the seasoned breadcrumbs.
- Heat vegetable oil in a deep fryer or large pot to 375°F. Fry the boudin balls in batches for 3-4 minutes, or until golden brown and crispy. Drain on paper towels.
The magic of these boudin balls lies in the melty cheese center that oozes out with every bite, perfectly balanced by the crunch of the breadcrumb coating and the kick of jalapeno.
Tip: For an extra crispy exterior, double coat the boudin balls by dipping them in the egg and breadcrumbs a second time before frying.
Spicy Andouille Sausage Boudin Balls
These Spicy Andouille Sausage Boudin Balls are a crispy, flavorful twist on the classic Louisiana favorite, perfect for game day or as a spicy appetizer.
Ingredients
- 1 lb Andouille sausage, casing removed
- 1 cup cooked white rice
- 1/2 cup finely chopped onion
- 1/4 cup finely chopped green bell pepper
- 2 cloves garlic, minced
- 1 tsp cayenne pepper
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup chopped fresh parsley
- 2 eggs, beaten
- 1 cup breadcrumbs
- Vegetable oil, for frying
Instructions
- In a large skillet over medium heat, cook the Andouille sausage until browned, about 5 minutes. Remove from heat and let cool slightly.
- In a large bowl, combine the cooked sausage, white rice, onion, green bell pepper, garlic, cayenne pepper, salt, black pepper, and parsley. Mix well.
- Shape the mixture into 1-inch balls. Dip each ball into the beaten eggs, then roll in breadcrumbs until fully coated.
- In a deep skillet, heat 2 inches of vegetable oil to 350°F. Fry the boudin balls in batches until golden brown, about 3-4 minutes per batch. Drain on paper towels.
The crispy exterior gives way to a spicy, savory center, making these boudin balls irresistibly addictive.
Tip: For an extra kick, serve with a side of spicy remoulade sauce.
Garlic Parmesan Boudin Balls
These Garlic Parmesan Boudin Balls are a crispy, savory treat that’s perfect for game day or as a fancy appetizer. Packed with bold flavors and a golden crunch, they’re sure to disappear fast!
Ingredients
- 1 pound boudin sausage, casing removed
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 cup breadcrumbs
- Vegetable oil, for frying
Instructions
- In a large bowl, combine the boudin sausage, Parmesan cheese, minced garlic, salt, and black pepper. Mix until well incorporated.
- Shape the mixture into 1-inch balls. Roll each ball in flour, dip in beaten eggs, then coat with breadcrumbs.
- Heat vegetable oil in a deep fryer or large pot to 375°F. Fry the boudin balls in batches for 3-4 minutes, or until golden brown and crispy. Drain on paper towels.
The magic of these boudin balls lies in their crispy exterior giving way to a flavorful, cheesy center—a textural delight that’s hard to resist.
Tip: For an extra flavor boost, serve with a side of spicy remoulade or creamy ranch dressing.
Creole Style Boudin Balls with Creole Mustard Sauce
These Creole Style Boudin Balls with Creole Mustard Sauce are a spicy, savory treat that brings a taste of Louisiana right to your kitchen.
Ingredients
- 1 pound boudin sausage, casing removed
- 1 cup breadcrumbs
- 1 large egg, beaten
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1/4 cup vegetable oil
- 1/2 cup Creole mustard
- 1 tablespoon honey
- 1 teaspoon apple cider vinegar
Instructions
- In a large bowl, mix the boudin sausage with 1/2 cup breadcrumbs, the beaten egg, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon cayenne pepper until well combined.
- Shape the mixture into 1-inch balls, then roll each ball in the remaining 1/2 cup breadcrumbs to coat.
- Heat the vegetable oil in a deep skillet over medium heat. Fry the boudin balls in batches for 3-4 minutes, turning occasionally, until golden brown and crispy. Drain on paper towels.
- In a small bowl, whisk together the Creole mustard, honey, and apple cider vinegar to make the sauce.
- Serve the boudin balls warm with the Creole mustard sauce on the side for dipping.
The crispy exterior and spicy, flavorful interior of these boudin balls, paired with the tangy sweetness of the Creole mustard sauce, make for an irresistible combination that’s perfect for game day or any gathering.
Tip: For an extra kick, add a pinch more cayenne pepper to the boudin mixture before shaping the balls.
Bacon Wrapped Boudin Balls with Maple Glaze
These Bacon Wrapped Boudin Balls with Maple Glaze are the perfect blend of savory and sweet, making them an irresistible appetizer for any gathering.
Ingredients
- 1 pound boudin sausage, removed from casing
- 8 slices bacon, cut in half
- 1/4 cup maple syrup
- 1 tablespoon Dijon mustard
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Toothpicks, for securing
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- Roll the boudin sausage into 16 equal-sized balls, about 1 tablespoon each.
- Wrap each boudin ball with a half slice of bacon and secure with a toothpick.
- In a small bowl, whisk together the maple syrup, Dijon mustard, smoked paprika, garlic powder, and onion powder.
- Brush each bacon-wrapped boudin ball with the maple glaze, ensuring they’re evenly coated.
- Bake for 25-30 minutes, or until the bacon is crispy and the boudin is heated through, brushing with additional glaze halfway through.
The combination of crispy bacon, tender boudin, and the sweet-spicy glaze creates a mouthwatering texture and flavor that’s sure to impress.
Tip: For an extra crispy finish, broil the boudin balls for the last 2-3 minutes of cooking, watching closely to prevent burning.
Spicy Crawfish Boudin Balls
Get ready to spice up your appetizer game with these Spicy Crawfish Boudin Balls, a crispy, flavorful twist on a Louisiana classic that’s sure to be a hit at any gathering.
Ingredients
- 1 pound cooked crawfish tails, finely chopped
- 1 cup cooked white rice
- 1/2 cup green onions, finely chopped
- 1/4 cup parsley, finely chopped
- 2 cloves garlic, minced
- 1 tbsp Cajun seasoning
- 1 tsp salt
- 1/2 tsp cayenne pepper
- 1 egg, beaten
- 1 cup breadcrumbs
- Vegetable oil, for frying
Instructions
- In a large bowl, combine the crawfish tails, white rice, green onions, parsley, garlic, Cajun seasoning, salt, and cayenne pepper. Mix well.
- Shape the mixture into 1-inch balls, then dip each ball into the beaten egg, followed by the breadcrumbs, ensuring they’re fully coated.
- Heat vegetable oil in a deep fryer or large pot to 375°F. Fry the boudin balls in batches for 2-3 minutes, or until golden brown and crispy. Drain on paper towels.
These Spicy Crawfish Boudin Balls are a perfect blend of spicy, savory, and crispy, with a tender center that’s bursting with flavor. They’re an irresistible bite-sized treat that brings a taste of the bayou to your table.
Tip: Serve with a side of remoulade sauce for dipping to add an extra layer of flavor.
Sweet Potato Boudin Balls with Chipotle Aioli
These Sweet Potato Boudin Balls with Chipotle Aioli are a delightful twist on the classic, combining the sweetness of potatoes with a smoky kick.
Ingredients
- 2 large sweet potatoes, peeled and cubed
- 1 cup cooked white rice
- 1/2 pound ground pork
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 1 egg, beaten
- 1 cup breadcrumbs
- Vegetable oil, for frying
- 1/2 cup mayonnaise
- 1 tbsp chipotle in adobo sauce, minced
- 1 tsp lime juice
Instructions
- Boil sweet potatoes in salted water until tender, about 15 minutes. Drain and mash.
- In a skillet, cook ground pork, onion, and garlic over medium heat until pork is no longer pink. Stir in rice, salt, black pepper, smoked paprika, and cayenne pepper.
- Combine mashed sweet potatoes with the pork mixture. Let cool slightly, then form into 1-inch balls.
- Dip each ball in beaten egg, then roll in breadcrumbs.
- Heat 2 inches of vegetable oil in a deep skillet to 350°F. Fry balls in batches until golden brown, about 3 minutes per side. Drain on paper towels.
- For the aioli, mix mayonnaise, chipotle in adobo, and lime juice. Serve with the boudin balls.
The contrast between the crispy exterior and the soft, flavorful interior makes these boudin balls irresistibly good. The chipotle aioli adds just the right amount of heat and tang.
Tip: For an extra crispy coating, double dip the balls in egg and breadcrumbs before frying.
Blackened Boudin Balls with Avocado Lime Sauce
Spice up your appetizer game with these Blackened Boudin Balls, perfectly paired with a creamy Avocado Lime Sauce for a kick of freshness.
Ingredients
- 1 lb boudin sausage, removed from casing
- 1 cup panko breadcrumbs
- 1 large egg, beaten
- 2 tbsp blackening seasoning
- 1/2 cup all-purpose flour
- Vegetable oil, for frying
- 1 ripe avocado
- 1/4 cup sour cream
- 2 tbsp lime juice
- 1/4 tsp salt
- 1/4 tsp garlic powder
Instructions
- In a bowl, mix the boudin sausage with 1 tbsp blackening seasoning. Form into 1-inch balls.
- Set up a breading station: place flour mixed with 1 tbsp blackening seasoning in one bowl, beaten egg in another, and panko breadcrumbs in a third.
- Roll each boudin ball in flour, dip in egg, then coat with panko. Place on a plate.
- Heat 2 inches of vegetable oil in a deep skillet to 350°F. Fry boudin balls in batches for 3-4 minutes until golden and crispy. Drain on paper towels.
- For the sauce, blend avocado, sour cream, lime juice, salt, and garlic powder until smooth.
- Serve the boudin balls warm with the avocado lime sauce on the side.
The contrast between the crispy, spicy boudin balls and the cool, tangy sauce is irresistibly addictive.
Tip: For an extra crispy coating, double dip the boudin balls in egg and panko before frying.
Smoked Gouda Boudin Balls
Get ready to elevate your appetizer game with these Smoked Gouda Boudin Balls, a crispy, cheesy delight that’s perfect for sharing.
Ingredients
- 1 pound boudin sausage, casing removed
- 1 cup smoked Gouda cheese, shredded
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Vegetable oil, for frying
- Salt, to taste
Instructions
- In a large bowl, mix the boudin sausage and smoked Gouda cheese until well combined.
- Shape the mixture into 1-inch balls and set aside.
- Place the flour, beaten eggs, and breadcrumbs in three separate shallow dishes. Mix the garlic powder, onion powder, and smoked paprika into the breadcrumbs.
- Roll each boudin ball in the flour, dip into the eggs, then coat with the seasoned breadcrumbs.
- Heat vegetable oil in a deep fryer or large pot to 375°F. Fry the boudin balls in batches for 3-4 minutes, or until golden brown and crispy. Drain on paper towels and sprinkle with salt while still warm.
The smoky flavor of the Gouda paired with the spicy boudin creates a irresistible contrast that’s sure to be a hit at any gathering.
Tip: For an extra kick, serve with a side of spicy remoulade sauce.
Boudin Balls Stuffed with Pepper Jack Cheese
These Boudin Balls Stuffed with Pepper Jack Cheese are a spicy, cheesy twist on the classic Cajun favorite, perfect for game day or as a hearty appetizer.
Ingredients
- 1 pound boudin sausage, casing removed
- 4 ounces pepper jack cheese, cut into 1/2-inch cubes
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- Vegetable oil, for frying
Instructions
- In a large bowl, mix the boudin sausage with garlic powder, onion powder, and cayenne pepper until well combined.
- Take a small portion of the boudin mixture, flatten it in your hand, and place a cube of pepper jack cheese in the center. Wrap the boudin around the cheese, forming a ball. Repeat with the remaining mixture and cheese.
- Set up three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs. Roll each boudin ball in flour, dip in egg, then coat with breadcrumbs.
- Heat vegetable oil in a deep fryer or large pot to 375°F. Fry the boudin balls in batches for 3-4 minutes, or until golden brown and crispy. Drain on paper towels.
The magic of these boudin balls lies in the gooey, melted pepper jack center that surprises with every bite, contrasted by the crispy, seasoned exterior.
Tip: For an extra kick, serve with a side of spicy remoulade or chipotle mayo.
Beer Battered Boudin Balls with Spicy Ketchup
Get ready to dive into the crispy, spicy world of Beer Battered Boudin Balls with Spicy Ketchup – a perfect party appetizer that’s sure to impress!
Ingredients
- 1 lb boudin sausage, removed from casing
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp paprika
- 1 cup beer (lager preferred)
- 1 egg
- Vegetable oil, for frying
- 1 cup ketchup
- 1 tbsp hot sauce
- 1 tsp Worcestershire sauce
Instructions
- In a large bowl, mix boudin sausage until pliable. Form into 1-inch balls and set aside.
- In another bowl, whisk together 1 cup all-purpose flour, 1 tsp salt, 1 tsp garlic powder, and 1 tsp paprika. Gradually add 1 cup beer and 1 egg, whisking until smooth.
- Heat vegetable oil in a deep fryer or large pot to 375°F.
- Dip each boudin ball into the batter, letting excess drip off. Fry in batches for 3-4 minutes until golden brown. Drain on paper towels.
- For the spicy ketchup, mix 1 cup ketchup, 1 tbsp hot sauce, and 1 tsp Worcestershire sauce in a small bowl.
- Serve the boudin balls hot with the spicy ketchup on the side.
The magic of these boudin balls lies in their crispy beer batter exterior giving way to a flavorful, juicy center – a textural dream come true.
Tip: For an extra kick, add a pinch of cayenne pepper to the batter.
Cajun Fried Boudin Balls with Honey Mustard
Spice up your appetizer game with these Cajun Fried Boudin Balls, perfectly paired with a sweet and tangy honey mustard sauce for dipping.
Ingredients
- 1 lb boudin sausage, casing removed
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup breadcrumbs
- 1 tsp Cajun seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup vegetable oil, for frying
- 1/4 cup honey
- 1/4 cup Dijon mustard
Instructions
- In a large bowl, mix the boudin sausage with your hands until it’s easy to shape. Form into 1-inch balls.
- Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with Cajun seasoning, salt, and black pepper.
- Roll each boudin ball in flour, dip in egg, then coat with breadcrumb mixture. Place on a plate.
- Heat vegetable oil in a deep skillet over medium heat to 350°F. Fry boudin balls in batches for 3-4 minutes until golden brown, turning occasionally. Drain on paper towels.
- In a small bowl, whisk together honey and Dijon mustard for the dipping sauce.
The crispy exterior gives way to a spicy, savory center, making these boudin balls a hit at any gathering. The honey mustard adds a delightful contrast that’ll have everyone reaching for more.
Tip: For an extra kick, add a pinch of cayenne pepper to the breadcrumb mixture.
Boudin Balls with Spicy Ranch Dressing
These Boudin Balls with Spicy Ranch Dressing are a crispy, flavorful twist on the classic, perfect for game day or as a spicy appetizer that’ll have everyone reaching for more.
Ingredients
- 1 lb boudin sausage, casing removed
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1/2 cup buttermilk
- 1/2 cup mayonnaise
- 2 tbsp hot sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- Vegetable oil, for frying
- Salt and pepper, to taste
Instructions
- In a large bowl, mix the boudin sausage with 1/4 cup of the panko breadcrumbs until well combined. Shape into 1-inch balls.
- Set up a breading station with three bowls: one with flour, one with beaten eggs mixed with buttermilk, and one with the remaining panko breadcrumbs.
- Dip each boudin ball first in flour, then in the egg mixture, and finally coat with panko breadcrumbs.
- Heat vegetable oil in a deep fryer or large pot to 375°F. Fry the boudin balls in batches for 3-4 minutes until golden brown and crispy. Drain on paper towels.
- For the Spicy Ranch Dressing, whisk together mayonnaise, hot sauce, garlic powder, onion powder, and smoked paprika in a small bowl. Season with salt and pepper to taste.
- Serve the boudin balls warm with the Spicy Ranch Dressing on the side.
The contrast between the crispy exterior and the soft, savory boudin inside, paired with the creamy, spicy dip, makes these bites irresistibly good.
Tip: For an extra kick, add a pinch of cayenne pepper to the breadcrumb mixture.
Shrimp and Boudin Balls with Creole Sauce
These Shrimp and Boudin Balls with Creole Sauce are a spicy, savory treat that brings a taste of Louisiana right to your kitchen. Perfect for game day or a festive appetizer, they’re sure to impress with their bold flavors and crispy texture.
Ingredients
- 1 lb shrimp, peeled, deveined, and finely chopped
- 1 lb boudin sausage, casing removed
- 1/2 cup breadcrumbs
- 1/4 cup finely chopped green onions
- 1 egg, beaten
- 1 tsp Creole seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups vegetable oil, for frying
- 1 cup mayonnaise
- 2 tbsp Creole mustard
- 1 tbsp lemon juice
- 1 tsp hot sauce
Instructions
- In a large bowl, combine the chopped shrimp, boudin sausage, breadcrumbs, green onions, egg, 1 tsp Creole seasoning, 1/2 tsp salt, and 1/4 tsp black pepper. Mix until well blended.
- Shape the mixture into 1-inch balls and place on a baking sheet. Chill in the refrigerator for 30 minutes to firm up.
- Heat 2 cups vegetable oil in a deep fryer or large pot to 350°F. Fry the balls in batches for 3-4 minutes, or until golden brown and cooked through. Drain on paper towels.
- For the Creole sauce, whisk together 1 cup mayonnaise, 2 tbsp Creole mustard, 1 tbsp lemon juice, and 1 tsp hot sauce in a small bowl until smooth.
- Serve the shrimp and boudin balls warm with the Creole sauce on the side for dipping.
The combination of spicy boudin and succulent shrimp, fried to crispy perfection, makes these balls a standout dish that’s as fun to make as it is to eat.
Tip: For an extra kick, add an additional 1/2 tsp of Creole seasoning to the shrimp and boudin mixture.
Boudin Balls with Spicy Mango Salsa
These Boudin Balls with Spicy Mango Salsa are a crispy, flavorful twist on the classic Louisiana favorite, perfect for game day or a spicy snack.
Ingredients
- 1 lb boudin sausage, removed from casing
- 1 cup breadcrumbs
- 1 egg, beaten
- 1/2 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup vegetable oil, for frying
- 1 ripe mango, diced
- 1/4 cup red onion, finely chopped
- 1 jalapeño, seeded and minced
- 2 tbsp cilantro, chopped
- 1 tbsp lime juice
- 1/2 tsp salt
Instructions
- In a large bowl, mix the boudin sausage with 1/2 tsp salt and 1/4 tsp black pepper. Form into 1-inch balls.
- Set up a breading station with three shallow dishes: one with 1/2 cup all-purpose flour, one with 1 beaten egg, and one with 1 cup breadcrumbs.
- Roll each boudin ball in flour, dip in egg, then coat with breadcrumbs. Place on a plate.
- Heat 1 cup vegetable oil in a deep skillet over medium heat to 350°F. Fry the boudin balls in batches for 3-4 minutes until golden brown. Drain on paper towels.
- For the salsa, combine 1 diced mango, 1/4 cup red onion, 1 minced jalapeño, 2 tbsp cilantro, 1 tbsp lime juice, and 1/2 tsp salt in a bowl. Mix well.
- Serve the boudin balls warm with the spicy mango salsa on the side.
The contrast between the crispy, savory boudin balls and the sweet, spicy salsa creates a mouthwatering flavor explosion that’s hard to resist.
Tip: For an extra kick, leave the seeds in the jalapeño when making the salsa.
Cornbread Crusted Boudin Balls
These Cornbread Crusted Boudin Balls combine the spicy, savory flavors of Louisiana boudin with the sweet, crumbly texture of Southern cornbread for a bite-sized appetizer that’s irresistibly delicious.
Ingredients
- 1 pound boudin sausage, removed from casing
- 1 cup cornbread mix
- 1/2 cup buttermilk
- 1 large egg
- 1/4 cup finely chopped green onions
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups vegetable oil, for frying
Instructions
- In a large bowl, combine the boudin sausage, green onions, Cajun seasoning, salt, and black pepper. Mix well and form into 1-inch balls.
- In another bowl, whisk together the cornbread mix, buttermilk, and egg until smooth.
- Heat the vegetable oil in a deep fryer or large pot to 375°F.
- Dip each boudin ball into the cornbread batter, ensuring it’s fully coated, then carefully place it into the hot oil. Fry in batches to avoid overcrowding, about 3-4 minutes per batch, until golden brown and crispy.
- Remove with a slotted spoon and drain on paper towels.
The magic of this recipe lies in the contrast between the crispy cornbread crust and the juicy, flavorful boudin inside, making it a standout dish at any gathering.
Tip: For an extra kick, serve with a side of spicy remoulade or hot sauce.
Boudin Balls with Spicy BBQ Sauce
These Boudin Balls with Spicy BBQ Sauce are a crispy, flavorful twist on the Louisiana classic, perfect for game day or as a hearty appetizer.
Ingredients
- 1 lb boudin sausage, removed from casing
- 1 cup panko breadcrumbs
- 2 eggs, beaten
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper
- 1 cup vegetable oil, for frying
- 1/2 cup spicy BBQ sauce, for serving
Instructions
- In a large bowl, mix the boudin sausage with 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp garlic powder, and 1/4 tsp onion powder until well combined.
- Shape the mixture into 1-inch balls, then roll each ball in flour, dip in beaten eggs, and coat with panko breadcrumbs.
- Heat vegetable oil in a deep skillet over medium heat to 350°F. Fry the boudin balls in batches for 3-4 minutes, until golden brown and crispy. Drain on paper towels.
- Season the hot boudin balls with the remaining 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp garlic powder, 1/4 tsp onion powder, and 1/4 tsp cayenne pepper.
- Serve warm with spicy BBQ sauce for dipping.
The magic of these boudin balls lies in their crispy exterior giving way to a spicy, savory center, with the BBQ sauce adding a sweet heat that’s irresistible.
Tip: For an extra kick, mix a dash of hot sauce into the BBQ sauce before serving.
Conclusion
We hope this roundup of 18 spicy boudin balls recipes has inspired your next kitchen adventure! Each recipe offers a unique twist on this Southern favorite, perfect for sharing with friends and family. Don’t forget to try them out, leave a comment with your favorite, and share the love by pinning this article on Pinterest. Happy cooking!