– Marcelle Bienvenu A classic recipe for Fried Boudin Balls. Spread bread crumbs evenly on a large platter. In a shallow bowl, combine eggs, salt, cayenne, and hot sauce. Form Homemade Boudin into walnut-sized balls. In a large Dutch oven, pour oil to a depth of 2 inches; heat over medium heat until a deep fry or candy thermometer registers 360°.
For this tasty fried Cajun appetizer, Louisiana boudin sausage is removed from its casing. Then, the mixture is scooped and rolled into balls, coated in seasoned flour, egg, and bread crumbs, and deep fried. It’s a slightly spicy appetizer or snack that pairs perfectly with other Cajun favorites like gumbo, jambalaya, and shrimp Creole.
To make the boudin sausage, in a large saucepan, combine the pork butt, pork liver, water, onions, bell peppers, celery, garlic, 1 teaspoon salt, 1/4 teaspoon cayenne, and 1/4 teaspoon black pepper. Bring the liquid up to a boil and reduce to a simmer. Simmer until the pork and liver are tender, 1 1/4 to 1 1/2 hours.
To reheat boudin balls in the oven, coat a wire baking rack with non-stick cooking spray. Set the rack on a baking sheet and place the balls on the rack. Reheat in a 400°F oven for about 15 minutes. It doesn’t have to be Mardi Gras to host a New Orleans party!