Boudin Balls

One of the many types of food New Orleans had to offer, were these little fried Cajun treats, called Boudin (Boo-dan) balls. Referred to as “peasant food”, these spunky bites have gone from rags to riches, and have been enjoyed by the masses for many, many years now. With a crunch that would make a person with misophonia (irritated by the sound of other’s eating) cringe, these tiny delicacies are packed full of flavor and soul. These snacks are a crowd pleaser, so make an abundance! They go fast!


  • Preparation Time: 45 min.
  • Cook Time: 30 minutes
  • Cuisine: American
  • Servings: Makes 15-20 balls


  • 1 lb. of ground pork *If you can find Boudin sausage, then that's a bonus!
  • 1/4 cup of dirty rice, cooked
  • 1 tsp. of salt
  • 1/2 tsp. cayenne pepper
  • 1/4 tsp. of hot sauce
  • 1/4 cup of white onion, finely diced
  • 1 jalapeño, de-seeded and finely diced
  • 1 tbsp. of garlic, minced
  • 2 extra large eggs, beaten
  • 2 cups of bread crumbs (Panko style)
  • *Vegetable oil for frying


  • 1
    Combine pork, rice, salt, cayenne pepper, hot sauce, onion, jalapeño, and garlic into a large mixing bowl. Combine until all ingredients are well mixed.
  • 2
    In a cast iron skillet, pour enough oil deep enough to immerse balls halfway. Heat oil over medium high heat for 2 minutes before using.
  • 3
    Form the pork mixture into 1"-2" balls, coat in egg mixture, and then gently roll the balls through the panko crumbs.
  • 4
    It is best to do this next step in batches. Gently place balls into the hot oil, and fry for about 3-5 minutes or until golden brown.
  • 5
    Place on a cooling rack with paper towels under to prevent sogginess.
  • 6
    Serve with a remoulade sauce.

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