Basic Boudin Balls

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Simple basic use of boudain sausage to make into boudain balls.

File:Basic Boudin Balls.jpg
Basic Boudin Balls



  1. Remove boudain from casing; mix in fresh chiles.
  2. Shape mixture into balls about the size of a golf ball or smaller.
  3. Dip in beaten egg mixture and then into seasoned bread crumbs.
  4. I like to either use a large bowl with the bread crumbs in it and tossing 10 balls in it at a time and"tossing" to coat.
  5. Best to coat only as many balls as you can fry at one time; seasoning gets soggy if allowed to sit.
  6. Or, put bread crumbs in a large plastic bag, add balls, and"shake".
  7. Heat approx 1½ inch of oil in a large, heavy bottomed (cast iron is excellent) skillet.
  8. Deep fat fry balls at 375°F (temp may be lowered, but no lower than 345°F) until golden brown, about 10 minutes per batch.
  9. Drain on paper towels.