Cajun Original Pork Boudin Balls 2 lb Bag

Formerly known as Blanc's Boudin balls are the ultimate in comfort food. They are a classic spin on this Cajun culture food staple. Boudin is pork sausage made with rice and seasoning usually stuffed into a casing. For Cajun Originals boudin balls, we simply remove the casing, roll it into balls, bread them and deep fry them to a perfect crisp.

How do you get boudin balls to stick together?

Making balls with a dry mixture can be difficult so much as you may have to add a binder to get it to hold together. I use plain flour, sprinkled in a little at a time until I can get the balls to hold shape. Roll the balls in lightly seasoned flour and your ready to fry.

What do you eat boudin balls with?

Boudin is stuffed with rice, pork, and the trinity. So I like to serve it with things like Crawfish Spaghetti, as a side. It is great on the grill, so anything like grilled mushrooms, or grilled root vegetables.

Cajun pork and rice boudin (without the sausage casing) formed into balls, then battered and breaded. Average 12 balls per pound. Preheat vegetable cooking oil to 350° F. Place Boudin Balls into the fry basket with a little space between each to avoid them sticking together, and lower into the oil. Working in batches, cook boudin balls in preheated oil, turning once, until crispy on the outside and hot on the inside, 3 to 4 minutes.