Baked Boudin Balls
Crispy on the outside, soft and savory on the inside — a true Cajun favorite, baked instead of fried.
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Servings: 40
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Ingredients
For the Boudin Balls:
- 2 lbs. fresh boudin (casings removed)
- 6 eggs, divided
- 1 cup all-purpose flour (120g)
- 2 ½ cups panko breadcrumbs (200g)
- ¼ cup milk
For the Louisiana Dipping Sauce:
- ¼ cup mayonnaise
- 2 tbsp ketchup
- 1 tbsp fresh lemon juice
- 1 tsp Worcestershire sauce
- 2–3 dashes hot sauce (or more to taste)
- Cajun or Creole seasoning, to taste
Instructions
- Prep the Tray:
Line a large rimmed baking sheet with parchment paper. Set aside. - Make the Boudin Mixture:
Add the boudin (without casing) to a large mixing bowl.
In a small bowl, beat 2 eggs, then pour over the boudin.
Use your hands or a spatula to mix until fully combined. - Form the Balls:
Using a 1-tablespoon cookie scoop, form the mixture into balls and place them evenly on the baking sheet. You should get around 40.
Freeze the tray for at least 30 minutes to help the balls hold their shape during breading. - Set Up the Breading Station:
In three separate shallow bowls:- Bowl 1: All-purpose flour
- Bowl 2: Beat the remaining 4 eggs with ¼ cup milk
- Bowl 3: Panko breadcrumbs
- Bread the Boudin Balls:
Preheat the oven to 425°F (218°C) and line a clean baking sheet with parchment.
Remove the boudin balls from the freezer.
Bread each one by rolling in flour, dipping in egg/milk mixture, then coating with panko.
Place on the baking sheet with space between each ball for even crisping. - Bake:
Lightly spray the tops with avocado or olive oil spray.
Bake for 30–35 minutes, until golden and crisp. - Make the Dipping Sauce:
In a small bowl, stir together mayo, ketchup, lemon juice, Worcestershire sauce, and hot sauce.
Add Cajun/Creole seasoning to taste. Adjust heat and tang as desired. - Serve:
Serve the boudin balls warm with the dipping sauce on the side. Toothpicks make them perfect party bites!
Tips & Storage
- To store: Keep leftovers in an airtight container in the fridge for 2–3 days. Reheat in a toaster oven or air fryer to maintain crispiness.
- To scale: Easily double or triple the recipe for larger gatherings.