Crispy Fried Boudin Balls

published Feb 16, 2023
Boudin Balls Recipe

Boudin balls are Louisiana’s version of a snacking sausage that somehow fits an entire meal in one casing. Each fried ball is stuffed with boiled pork, liver, rice, veggies, and Cajun aromatics.

Serves6

Makes20 to 26 (1 3/4-inch) wide boudin balls

Prep1 hour

Cook2 hours 10 minutes

Jump to Recipe
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Post Image
Credit: Maria Do

At every I-10 or I-49 gas station in Louisiana, you’ll find boudin laid out on roller grills and in display cases. They’re as easily accessible as Slim Jims, and for good reason: Boudin is Louisiana’s version of a snacking sausage that stuffs an entire meal into a single casing. There’s tender boiled pork, chicken liver, fluffy rice, diced veggies, and Cajun aromatics. And while those ingredients might not sound like a good combination, Cajuns know boudin is by far one of the best eats. Boudin comes in many forms and flavors — from fiery-hot to smoked — but my personal favorite is when it’s fried into boudin balls! 

Credit: Maria Do

What Is a Boudin Ball Made Of? 

  • Pork: Pork shoulder or butt will produce nearly similar results. 
  • Chicken liver: Look up which grocery stores carry chicken liver near you! 
  • Rice: Using white rice will produce the most authentic results. I like jasmine rice, but feel free to swap it for another long-grain rice like basmati.
  • Vegetables: Boudin balls feature the holy trinity in Cajun and Creole cooking: onion, celery, and bell pepper.
  • Cajun seasoning: An aromatic mix of paprika, cayenne pepper, garlic powder, onion powder, black pepper, and white pepper. 

What Type of Meat Do You Use for Boudin Balls?

There are two ways to make boudin balls at home: You can purchase ready-made boudin, such as Zummo’s, or you can make the boudin filling from scratch. If you have the option to purchase, this recipe will be wildly simple — just remove the boudin filling from its casing, roll into balls, bread, and fry!

If you’re in an area where boudin is not readily available (for example, I live in southern California), you can make incredible boudin filling at home. Pork (either shoulder or butt) and chicken liver can be used to make the filling. The toughest part may be sourcing the chicken liver, but once you have all the ingredients, the rest of the process is straightforward and, quite frankly, kind of fun!

How to Serve Boudin Balls

Boudin balls can be served with creamy, spicy remoulade sauce or tangy tartar sauce.

Boudin Balls Recipe

Boudin balls are Louisiana’s version of a snacking sausage that somehow fits an entire meal in one casing. Each fried ball is stuffed with boiled pork, liver, rice, veggies, and Cajun aromatics.

Prep time 1 hour

Cook time 2 hours 10 minutes

Makes 20 to 26 (1 3/4-inch) wide boudin balls

Serves 6

Nutritional Info

Ingredients

  • 2 medium stalks

    celery

  • 1

    medium yellow onion

  • 6 cloves

    garlic

  • 1

    medium jalapeño pepper

  • 1 1/2 pounds

    boneless pork shoulder or butt

  • 6 ounces

    raw chicken livers (1 cup)

  • 2 tablespoons

    plus 2 teaspoons Cajun seasoning with salt, divided (or 1 tablespoon plus 1 teaspoon each of salt-free Cajun seasoning and kosher salt)

  • 6 to 7 cups

    water

  • 2 cups

    cooked white rice

  • 2

    medium scallions

  • 6 sprigs

    fresh parsley

  • 1 teaspoon

    kosher salt

  • 1/2 teaspoon

    freshly ground black pepper

  • 1/4 teaspoon

    cayenne pepper

  • 2

    large eggs

  • 1 1/2 cups

    panko breadcrumbs

  • 1/2 cup

    all-purpose flour

  • 4 cups

    neutral oil, such as vegetable, for frying

  • Remoulade sauce, for serving

Instructions

  1. Prepare the following, placing each in the same large pot as you complete it: Dice 2 medium celery stalks (about 2/3 cup), 1 medium yellow onion (about 1 cup), 6 garlic cloves, and 1 medium jalapeño (seeded if preferred, about 3 tablespoons). Cut 1 1/2 pounds boneless pork shoulder or butt into 1-inch pieces. Trim and rinse 6 ounces chicken livers.

  2. Add 1 tablespoon of the Cajun seasoning with salt. Add enough water to just cover everything, 6 to 7 cups. Cover and bring to a boil over high heat. Uncover, reduce the heat to medium, and simmer until the pork is tender, about 1 1/2 hours.

  3. Strain through a fine-mesh strainer and discard the cooking liquid. Let cool in the strainer for 10 minutes. Meanwhile, finely chop 2 medium scallions (about 1/4 cup) and the leaves from 6 fresh parsley sprigs (about 1 tablespoon); transfer both to a large bowl.

  4. Transfer the pork mixture to a cutting board and finely chop. Transfer to the bowl with the scallions. Add 2 cups cooked white rice and 1 tablespoon of the Cajun seasoning with salt. Stir until the mixture begins to stick together. Taste and season as needed with up to 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/4 teaspoon cayenne pepper. Cover and refrigerate for at least 4 hours up to overnight.

  5. Scoop the boudin mixture with a 1 1/2-inch scoop or roll into 20 to 26 balls (about 3 rounded tablespoons or 1 1/2 ounces each). Place in a single layer on a baking sheet or plate.

  6. Prepare the breading: Beat 2 large eggs in a shallow, wide bowl. Place 1 1/2 cups panko breadcrumbs in a second bowl. Place 1/2 cup all-purpose flour and the remaining 2 teaspoons Cajun seasoning with salt in a third bowl and whisk to combine.

  7. Heat 4 cups neutral oil in a large saucepan or small pot (about 2 quarts) over medium heat until 325ºF. Meanwhile, bread each boudin ball one at a time: Roll in the flour mixture until evenly coated, then shake off any excess flour. Dip into the egg until coated, then place in the breadcrumbs and roll until evenly coated. Return to the baking sheet or plate. Line a baking sheet with paper towels.

  8. Working in batches of 5 or 6, add the boudin balls to the hot oil and fry until golden brown, moving them around in the oil for even browning, 4 to 5 minutes total. Transfer to the paper towels. Serve with remoulade sauce.

Recipe Notes

Make ahead: The boudin mixture can be made ahead up to 2 days in advance and refrigerated in an airtight container before rolling into balls. Alternatively, the boudin balls can also be fried up to 2 days in advance.

Storage: Leftovers can be refrigerated in an airtight container for up to 5 days or frozen for up to 3 months. Reheat frozen boudin balls in a 400ºF oven until warmed through, about 30 minutes. Reheat refrigerated boudin balls until warmed through, 5 minutes in a 400ºF air fryer or 15 minutes in a 400ºF oven.