Boudin balls

[73saint]

All of this glorious boudin, one thing ya gotta make is boudin balls.

It’s pretty simple, just take about 3oz, (or less) of boudin, stuff it with a cube of pepper jack cheese, and roll it in some bread crumbs. Then you fry it up and make a nice remoulade, and you’re good to go.
I like to do one roll in regular bread crumbs, then once in egg wash, and into some Panko crumbs. I make a big batch and freeze a bunch for later.



Then into some hot oil, about 350 degrees or so for 3 minutes or so, until they are good and golden brown.



I make sauce from mayo, mustard, ketchup, horse radish, green onion, Tabasco, garlic powder and cayenne. Really whatever I have around at the time is good.
love a good boudin ball!

 

[millerbuilds]

Looks awesome!

 

[chopsaw]

Nice !

 

[xray]

Looks delicious! Never had Boudin.

 

[millerbuilds]

Looks delicious! Never had Boudin.

I had not until moving to texas and having neighbors from NOLA. It is awesome!

- Jason

 

[pc farmer]

I have never had it either. Maybe I should make some.

They look great thou. I like panko as a breading.

 

[SmokinVOLfan]

Man those look good. I could put down a batch. Thanks for sharing!

 

[HalfSmoked]

Great idea and a nice stash for later.
My first try at boudin was in Past Christen Ms.

Warren

 

[Bearcarver]

I have never had it either. Maybe I should make some.
They look great thou. I like panko as a breading.

Looks delicious! Never had Boudin.

I had not until moving to texas and having neighbors from NOLA. It is awesome!
- Jason

I Have Never Had Boudin either----Seems to be a common expression in Pennsylvania.
Yours Looks Awesome, 73saint !!!

Bear

 

[73saint]

Thanks everyone. Yeah, after these last few days I am about boudin-ed out! I plan on giving out a bunch of this batch, though. And now I know how to make it so it's another feather in the old cap.

Next two projects will rotate around my venison stash...breakfast sausage and cajun smoked sausage!

 

[foamheart]

Your boudin looks really good. When I was younger boudin balls were common fair faire. lagniappe on the Bayou, fireman's fairs, all the festivals you always saw Boudin balls. Heck there are still places over in acadiana that serve boudin balls with your breakfast. Its hard to chose between boudin balls and grits I wantcha to know.

Thats a mess of boudin you made also. Think it'll last thru baseball season? It starts in 31 days!

Looks outstanding!

Oh did you try smoking any of your boudin? Pretty tastee!!

 

[73saint]

Your boudin looks really good. When I was younger boudin balls were common fair faire. lagniappe on the Bayou, fireman's fairs, all the festivals you always saw Boudin balls. Heck there are still places over in acadiana that serve boudin balls with your breakfast. Its hard to chose between boudin balls and grits I wantcha to know.

Thats a mess of boudin you made also. Think it'll last thru baseball season? It starts in 31 days!

Looks outstanding!

Oh did you try smoking any of your boudin? Pretty tastee!!

Foam, I did. The smoked boudin tasted better to me than anything else. Call me crazy but the smoked boudin was actually spicier than the other ways. Here are some pics of the smoked.

 

[foamheart]

Delicious! Nephew just made his holiday run on my freezer so I have a little cajun smoked in the smoker and gonna drop a roast in with it.

I found the smoked had a better snap than standard boudin even when the standard is cooked properly.

You did a great job it looks like, now you just go give it away gets lots of smiles and wonder where it all went to as to need to make more...LOL

 

[HalfSmoked]

73saint Thanks for the like it is appreciated.

Warren

 

[smokinbarrles]

Man that all looks mouth watering! I've never had one with cheese in it, sound good! Like

 

[beggar]

What you doing to keep it from falling apart in the deep fryer. I never tried to fry balls,figured they would fall apart. Well I grab some out of the fridge after reading this ,took em out of the casing and made a ball then rolled in bread crumbs and drop it in the deep fryer at 350. It kinda reminded me of watching an ice cube under the water faucet.

 

[73saint]

What you doing to keep it from falling apart in the deep fryer. I never tried to fry balls,figured they would fall apart. Well I grab some out of the fridge after reading this ,took em out of the casing and made a ball then rolled in bread crumbs and drop it in the deep fryer at 350. It kinda reminded me of watching an ice cube under the water faucet.

Try doing a 2nd dredge. After once in the bread crumbs, dip em in an egg wash, then back into the bread crumbs. Make sure your grease is hot enough.

 

[beggar]

Thanks for that, my boudin was froze before and i took it out of the casing and made a ball real quick while the wife was making fries. I rolled it in bread crumbs without dredging it and dropped it in. I going to try tour method. Thanks again

 

[beggar]

It wasn't froze,it was thawed out in the fridge. Read what I wrote and it look like I put it froze. Just wanted to clear that up

 

[stevenau281]

View attachment 428543
All of this glorious boudin, one thing ya gotta make is boudin balls.
View attachment 428545
It’s pretty simple, just take about 3oz, (or less) of boudin, stuff it with a cube of pepper jack cheese, and roll it in some bread crumbs. Then you fry it up and make a nice remoulade, and you’re good to go.
I like to do one roll in regular bread crumbs, then once in egg wash, and into some Panko crumbs. I make a big batch and freeze a bunch for later.
View attachment 428546
View attachment 428547

Then into some hot oil, about 350 degrees or so for 3 minutes or so, until they are good and golden brown.
View attachment 428548
View attachment 428549
View attachment 428550
I make sauce from mayo, mustard, ketchup, horse radish, green onion, Tabasco, garlic powder and cayenne. Really whatever I have around at the time is good.
love a good boudin ball!

Is there a recipe I can use to make these? Those look so good!