Here recently, I met a new friend! She is also an experienced chef from New Orleans, Louisiana! I asked her what she would recommend for a Christmas appetizer! She went directly to Boudin Balls!

The conversation started off by us talking about different types of roux and the process to make a dark roux! The combination of skills I’m learning in culinary school and then her Cajun knowledge gives me the upper hand!

Boudin Balls are a delicious snack from South Louisiana where balls of Boudin Sausage meat are rolled up then coated in breadcrumbs and fried. A treat that tastes great dipped in a Remoulade Sauce, or a Cajun Mustard Cream Sauce.

Here’s what you’ll need:

• 2 Pounds Boudin Sausage Links
• 2 Each Large Eggs
• ½ Cup Buttermilk
• 1 Tablespoon Creole Seasoning
• 2 Cups Plain Breadcrumbs plain
• 1 teaspoon Onion Powder
• 1 teaspoon Garlic Powder
• 1 Cup All Purpose Flour
• Canola Oil for frying
  • Makes 30 Balls

Substitute the boudin sausage for Hot/Mild Cased sausage if Boudin is not Available.

Directions:

• Remove casing from Boudin Sausage links with kitchen shears.2 Pounds Boudin Sausage Links
• Roll Boudin Sausage meat into 1-½” Balls, then refrigerate for 1 hour or more.
• Beat eggs in a medium sized bowl.2 Each Large Eggs
• Add the buttermilk to the eggs and mix together.½ Cup Buttermilk
• In another medium sized bowl mix the seasonings with the breadcrumbs.1 Tablespoon Creole Seasoning, 2 Cups Plain Breadcrumbs, 1 teaspoon Onion Powder, 1 teaspoon Garlic Powder
• Set up your dredging stations, with the flour in a bowl first, then the egg/buttermilk mix and last the breadcrumb mix.1 Cup All Purpose Flour
• Remove the boudin balls from the refrigerator and coat each one in the flour first, then into the egg/buttermilk mix and last the breadcrumbs.
• Heat frying oil to 350°F (at least 2″ deep) and fry until golden (about 3-4 minutes). Serve right away with a dip in Canola Oil