Baked Boudin Balls (Print Version)
# Ingredients:
→ Boudin Balls
01 -
2 lbs. fresh boudin
02 -
6 eggs, divided
03 -
1 cup (120g) all-purpose flour
04 -
2½ cups (200g) panko breadcrumbs
05 -
¼ cup milk
06 -
Avocado oil or olive oil spray
→ Louisiana Dipping Sauce
07 -
¼ cup mayonnaise
08 -
2 tablespoons ketchup
09 -
1 tablespoon freshly squeezed lemon juice
10 -
1 teaspoon Worcestershire sauce
11 -
2-3 shakes hot sauce
12 -
Cajun or Creole seasoning to taste
# Instructions:
01 -
Line a large rimmed sheet pan with parchment paper. Remove the boudin from the sausage casing into a large bowl. Break two eggs, mix with a fork, and pour on top of the boudin. Massage the egg into the boudin until combined.
02 -
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.
03 -
Transfer the sheet pan to the freezer, and freeze for at least 30 minutes.
04 -
Before removing the boudin balls from the freezer, create your breading station with three separate bowls. Pour the flour into one bowl, the panko breadcrumbs into another and the remaining 4 eggs into another. Add the milk to the eggs. Break the eggs and whisk with a fork.
05 -
Preheat the oven to 425°F. Line a rimmed sheet pan with parchment paper.
06 -
Remove the boudin balls from the freezer. Place each boudin ball in the flour and roll until coated. Transfer to the egg mixture and dunk until covered. Transfer to the breadcrumbs and roll until completely coated. Place the breaded boudin balls onto the prepared sheet pan in a single layer with space between each to ensure browning.
07 -
Spritz the boudin balls with avocado oil spray (or olive oil spray) before placing into the preheated oven. Bake for 30-35 minutes, or until the exterior is golden brown and crispy.
08 -
While the boudin balls bake, make the dipping sauce. Combine the mayonnaise, ketchup, lemon juice, Worcestershire, 2-3 dashes of hot sauce in a bowl. Mix until combined. Taste and season with Cajun/Creole seasoning.
09 -
Serve the warm boudin balls with the dipping sauce, and enjoy!
# Notes:
01 -
Store in an airtight container in the refrigerator for 2-3 days
02 -
Reheat in the microwave or toaster oven until golden brown and crunchy again
03 -
Recipe can easily be doubled or tripled for a crowd
04 -
Boudin is a Cajun rice dressing (or dirty rice) stuffed into a sausage casing