Boudin Balls | Dorothy Lane Market

Boudin Balls

PREP TIME 40 mins
COOK TIME 15 mins
SERVINGS 4
Chef Carrie Walters
  • POSTED Feb 24th, 2022
  • BY Chef Carrie Walters

INGREDIENTS

  • ½ cup flour
  • 2 tsp Cajun seasoning
  • 1 cup Panko bread crumbs
  • 3 large eggs, divided
  • ¼ cup milk
  • 1 lb Cajun boudin sausage, casings removed and filling crumbled
  • 2 cups vegetable oil for deep-frying
  • DLM Remoulade Sauce or Creole mustard for dipping, if desired

INSTRUCTIONS

1
In a shallow bowl, season the flour with Cajun seasoning blend. In another shallow bowl, place the breadcrumbs. In a third shallow bowl, whisk 2 of the eggs and milk together.
2
In a bowl, mix the crumbled boudin together with the remaining egg and 1-2 tablespoons of the seasoned flour to help bind sausage mixture. Using a small scoop, shape into balls. Roll the balls in the flour, and then toss them in the beaten egg wash, letting the excess drip off. Dredge the balls in the bread crumbs, pressing lightly to adhere. Place in refrigerator for at least 30 minutes.
3
When ready to fry, heat the vegetable oil in a deep pan or deep-fryer to 350°F.
4
Line a baking sheet with wire rack and paper towels. Working in batches and turning often, fry until golden, 2 to 3 minutes. Remove from the oil and drain on rack-lined baking sheet. Excellent as is or serve with DLM Remoulade Sauce or Creole mustard for dipping.

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Boudin Balls

Dorothy Lane Market
PREP TIME 40 mins
COOK TIME 15 mins
SERVINGS 4

INGREDIENTS

  • ½ cup flour
  • 2 tsp Cajun seasoning
  • 1 cup Panko bread crumbs
  • 3 large eggs, divided
  • ¼ cup milk
  • 1 lb Cajun boudin sausage, casings removed and filling crumbled
  • 2 cups vegetable oil for deep-frying
  • DLM Remoulade Sauce or Creole mustard for dipping, if desired

INSTRUCTIONS

1
In a shallow bowl, season the flour with Cajun seasoning blend. In another shallow bowl, place the breadcrumbs. In a third shallow bowl, whisk 2 of the eggs and milk together.
2
In a bowl, mix the crumbled boudin together with the remaining egg and 1-2 tablespoons of the seasoned flour to help bind sausage mixture. Using a small scoop, shape into balls. Roll the balls in the flour, and then toss them in the beaten egg wash, letting the excess drip off. Dredge the balls in the bread crumbs, pressing lightly to adhere. Place in refrigerator for at least 30 minutes.
3
When ready to fry, heat the vegetable oil in a deep pan or deep-fryer to 350°F.
4
Line a baking sheet with wire rack and paper towels. Working in batches and turning often, fry until golden, 2 to 3 minutes. Remove from the oil and drain on rack-lined baking sheet. Excellent as is or serve with DLM Remoulade Sauce or Creole mustard for dipping.

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