Baked Boudin Balls (Print version)
Crispy baked boudin balls made with fresh Cajun boudin, panko, and a creamy spicy dipping sauce.
# Ingredients:
For the boudin balls
01 -
2 lb (900 g) fresh pork boudin, casings removed
02 -
6 large eggs, divided
03 -
1 cup (125 g) all-purpose flour
04 -
1/2 teaspoon Cajun seasoning, plus more if needed
05 -
2 1/2 cups (200 g) panko breadcrumbs
06 -
2 tablespoons water
07 -
Olive oil spray or avocado oil spray
For the dipping sauce
08 -
1/2 cup (120 g) mayonnaise
09 -
2 tablespoons ketchup
10 -
1 tablespoon fresh lemon juice
11 -
1 teaspoon Worcestershire sauce
12 -
1-2 teaspoons Louisiana-style hot sauce, to taste
13 -
1/4 teaspoon Cajun seasoning, or to taste
# Instructions:
01 -
Line a rimmed sheet pan with parchment. Squeeze the fresh boudin from the casings into a large bowl. Beat 2 eggs, add them to the boudin, and mix until the filling holds together.
02 -
Scoop the mixture into 1 tablespoon balls and place them on the lined pan. Freeze for 30 minutes, or until firm enough to handle.
03 -
Heat the oven to 425°F. Put flour and 1/4 teaspoon Cajun seasoning in one shallow bowl. Beat the remaining 4 eggs with 2 tablespoons water in a second bowl. Put panko and the remaining 1/4 teaspoon Cajun seasoning in a third bowl.
04 -
Working with a few chilled balls at a time, roll each one in flour, dip in egg, then press into panko until evenly coated. Place on a clean parchment-lined sheet pan with space between each ball.
05 -
Spray the breaded balls generously with oil spray. Bake for 25-30 minutes, turning the pan halfway through, until the coating is golden and crisp.
06 -
While the balls bake, stir together mayonnaise, ketchup, lemon juice, Worcestershire sauce, hot sauce, and Cajun seasoning. Taste and adjust the heat.
07 -
Let the boudin balls rest for 5 minutes, then serve warm with the dipping sauce.
# Good to know:
01 -
Prep time includes the 30 minute freezer chill.
02 -
Fresh boudin works better than smoked boudin for shaping.
03 -
Best served warm with sauce on the side.