Baked Boudin Balls (Print Version)
# Ingredients:
→ Boudin Balls
01 -
2 pounds (roughly 1 kg) of fresh boudin sausage
02 -
6 large eggs, separated
03 -
1 cup (about 120g) plain white flour
04 -
Two and a half cups (200g) panko-style bread crumbs
05 -
1/4 cup of milk
06 -
Sprayable olive oil or avocado oil
→ Louisiana-Style Dipping Sauce
07 -
1/4 cup of creamy mayonnaise
08 -
2 tablespoons of ketchup
09 -
1 tablespoon of lemon juice (freshly squeezed)
10 -
1 teaspoon Worcestershire sauce
11 -
A couple of dashes of hot sauce, 2 or 3
12 -
Creole or Cajun spice mix, adjust to taste
# Instructions:
01 -
Put some parchment paper on a large baking tray that has a rim. Take the boudin out of its sausage skin and add it to a big bowl. Crack two eggs, whisk them, and pour over the boudin. Mix them together really well with your hands until everything’s combined.
02 -
Use a 1-tablespoon-sized cookie scoop to make boudin balls from the mix. Place them on the baking tray in rows, leaving space between each. You should get about 40 of them.
03 -
Pop the tray into the freezer and let everything firm up for a good 30 minutes or longer.
04 -
As the boudin balls chill, get three bowls ready. Put the flour in one, the breadcrumbs in another, and the remaining four eggs in the last bowl. Add the milk to the eggs, then beat everything together with a fork.
05 -
Heat up your oven to 220°C. Cover a tray with parchment paper so nothing sticks.
06 -
Remove the boudin balls from the freezer. Roll each one in the flour, then dip it in the egg and milk mix until it’s covered. Finally, roll it in the breadcrumbs until it’s coated all around. Place each finished ball on the tray, leaving some space so they can crisp up properly.
07 -
Spray the prepared boudin balls lightly with olive oil or avocado oil before placing them in the oven. Bake for 30 to 35 minutes, or until they’ve got a golden, crunchy exterior.
08 -
While the boudin balls are baking, combine mayonnaise, ketchup, lemon juice, Worcestershire sauce, and a few hits of hot sauce in a mixing bowl. Stir everything well until smooth. Add some Cajun or Creole seasoning until the flavor’s just right.
09 -
Dish up the warm boudin balls with the homemade dipping sauce on the side. Dive in and enjoy the deliciousness!
# Notes:
01 -
Keep leftovers in a sealed container in the fridge for 2-3 days
02 -
Reheat using a microwave or toast them in a toaster oven until crisp and warm
03 -
This recipe can be doubled or even tripled if serving a group
04 -
Boudin refers to a Cajun-style rice stuffing (also called dirty rice) that’s packed into sausage casing