Crispy Boudin Balls

Ingredients

Equipment Needed

• •Large Dutch oven or heavy-bottomed pot
• •Deep-fry or candy thermometer
• •Spider strainer or slotted spoon
• •Wire cooling rack
• •Three shallow bowls for breading station

Instructions

1. 1

   Remove boudin from casings

   Squeeze the boudin filling from the casings into a large bowl. The mixture should be soft and pliable. If your boudin is cold from the refrigerator, let it sit at room temperature for ten minutes. Cold filling cracks when you roll it. Discard the casings.

   The best boudin for this comes from a Louisiana meat market or specialty grocer. If you can only find links, that works fine. Avoid anything labeled 'boudin blanc' from French suppliers, which is a different animal entirely.
2. 2

   Portion and roll the balls

   Using wet hands (this prevents sticking), scoop about two tablespoons of filling and roll it between your palms into a smooth sphere about an inch and a half across. The size of a golf ball is your target. Place the balls on a parchment-lined baking sheet. You should get about twenty-four. Refrigerate for fifteen minutes to firm them up. This step is not optional: warm balls fall apart in the breading station.

3. 3

   Set up the breading station

   Arrange three shallow bowls in a row. In the first, whisk together the flour, half the Cajun seasoning, garlic powder, onion powder, cayenne, and black pepper. In the second, beat the eggs with milk and hot sauce. In the third, combine the panko and plain breadcrumbs with the remaining Cajun seasoning. Taste your seasoned flour. It should have a pleasant kick. Adjust if needed. That's the bayou way.

   The panko and regular breadcrumb mixture gives you the best of both worlds: the panko creates those shatteringly crisp ridges while the plain breadcrumbs fill in the gaps for complete coverage.
4. 4

   Bread the boudin balls

   Working with one ball at a time, roll it in the seasoned flour until completely coated. Shake off excess. Dip into the egg wash, letting the extra drip off for a few seconds. Finally, roll through the breadcrumb mixture, pressing gently so the crumbs adhere. Return to the baking sheet. Repeat with remaining balls. Let them rest five minutes before frying. This sets the coating.

5. 5

   Heat the oil

   Pour oil into a large Dutch oven or heavy-bottomed pot to a depth of three inches. Heat over medium-high until a deep-fry thermometer reads 350 degrees. This temperature is critical. Too cool and your balls absorb oil like sponges. Too hot and the outside burns before the inside warms through. At Lagniappe, we check the temperature obsessively. You should too.

   No thermometer? Drop a breadcrumb into the oil. It should sizzle immediately and float to the surface, browning in about sixty seconds. If it sinks and sits, the oil is too cold. If it burns in seconds, too hot.
6. 6

   Fry until golden

   Carefully lower four to five balls into the hot oil using a slotted spoon. Do not crowd the pot. The temperature will drop when you add the balls; adjust heat to maintain 350 degrees. Fry for three to four minutes, turning occasionally with a spider strainer, until the crust is deep golden brown all over and the balls float freely. The sizzling will calm down when they are done. Listen to your food.

   Remember, the boudin inside is already cooked. You are heating it through and crisping the crust, not cooking raw meat. This is why the fry time is relatively short.
7. 7

   Drain and season immediately

   Transfer fried balls to a wire rack set over a baking sheet. Paper towels work in a pinch but the rack keeps the bottoms from getting soggy. Hit them with a light sprinkle of Cajun seasoning while the oil is still glistening. Season sticks to hot food. Continue frying in batches, letting the oil return to temperature between each round.

8. 8

   Serve hot with Creole mustard

   Pile the boudin balls on a warm platter and scatter sliced green onions over the top. Serve immediately with a bowl of Creole mustard for dipping. These are best eaten within fifteen minutes of frying, when that crust still shatters and the filling is steaming hot inside. Cold boudin balls are a tragedy nobody deserves.

Chef Tips

• •The quality of your boudin determines everything. Find a Louisiana meat market or order from a reputable source. Supermarket boudin often skimps on the seasoning and uses filler. You want the real thing with liver in the mix for that authentic, slightly mineral depth.
• •If your boudin mixture seems dry and crumbly, work in a tablespoon of melted butter. If it's too wet and won't hold shape, add a tablespoon of breadcrumbs. Trust your hands.
• •These reheat surprisingly well. Spread them on a baking sheet and pop into a 400 degree oven for eight to ten minutes. The crust will crisp back up beautifully. Never microwave them unless you want sad, soggy disappointment.
• •For a spicier version, add a teaspoon of cayenne to the breadcrumb mixture and serve with a pepper jelly alongside the Creole mustard. Heat lovers will thank you.

Advance Preparation

• •Boudin balls can be rolled and breaded up to 24 hours ahead. Keep them refrigerated on a parchment-lined sheet, covered loosely with plastic wrap. Bring to room temperature for 15 minutes before frying.
• •For make-ahead party prep, fry the balls until just light golden (about 2 minutes), drain, and refrigerate. Finish frying at 350 degrees for 2 to 3 minutes just before serving. This two-stage method keeps the crust crispier longer.

Frequently Asked Questions

Nutrition Information

1 serving (about 55g)