Boudin Balls are a beloved Cajun finger food that are crispy on the outside and soft on the inside! The base of this recipe is boudin —rice dressing (or dirty rice) stuffed into a sausage casing — that are removed from the casing, rolled in a breading mixture and baked (instead of fried) until golden brown. All you need are a handful of ingredients to make them and the most decadent Louisiana dipping sauce.
1 Line a large rimmed sheet pan with parchment paper. Set aside.
2 Remove [wprm-ingredient text="2 lbs. fresh boudin" uid="0"] from the sausage casing into a large bowl.
3 Break [wprm-ingredient text="2 eggs" uid="2:1"], and mix with a fork. Pour on top of the boudin.
4 Massage the egg into the boudin until combined.
5 Scoop the boudin and egg mixture with a 1-tablespoon cookie scoop onto the prepared sheet pan in a single layer until 40 boudin balls have been made.
6 Transfer the sheet pan to the freezer, and freeze for at least 30 minutes.
7 Before removing the boudin balls from the freezer, create your breading station with three separate bowls. (I like to use wider bowls for this process.) Pour [wprm-ingredient text="1 cup all-purpose flour" uid="3"] into one bowl, the [wprm-ingredient text="2 ½ cups panko breadcrumbs" uid="4"] into another and the remaining [wprm-ingredient text="4 eggs" uid="2:2"] into another. Add [wprm-ingredient text="¼ cup milk" uid="5"] to the eggs. Break the eggs and whisk with a fork.
8 Preheat the oven to 425°F. Line a rimmed sheet pan with parchment paper.
9 Remove the boudin balls from the freezer.
10 Place a boudin ball in the flour, and roll until coated.
11 Transfer to the egg mixture and dunk until covered.
12 Transfer the boudin ball to the breadcrumbs, and roll in those until completely coated.
13 Place the breaded boudin balls onto the prepared sheet pan in a single layer with a little bit of space between each out to ensure browning. Repeat until all the boudin balls have been breaded.
14 Spritz the boudin balls with avocado oil spray (or olive oil spray) before placing into the preheated oven.
15 Bake for 30-35 minutes, or until the exterior of the boudin balls is golden brown and crispy.
16 While the boudin balls bake, make the dipping sauce. Combine [wprm-ingredient text="¼ cup mayonnaise" uid="7"], [wprm-ingredient text="2 tablespoons ketchup" uid="8"], [wprm-ingredient text="1 tablespoon freshly squeezed lemon juice" uid="9"], [wprm-ingredient text="1 teaspoon Worcestershire sauce and" uid="12"] [wprm-ingredient text="2-3 shakes hot sauce" uid="10"] in a bowl. Mix until combined. Taste and season with [wprm-ingredient text="Cajun or Creole seasoning" uid="11"].
17 Serve the warm boudin balls with the dipping sauce, and enjoy!
