10/03/2026
🔥 Every gas station from Scott to Breaux Bridge knows the drill: a link of boudin, a bag of cracklins, and a cold drink for the road. Boudin balls are that same stop turned into something you can pass around a party. 🌶️
You don't need to make boudin from scratch for these. Grab a couple pounds from your favorite meat market, roll it, bread it, and fry it until the outside cracks when you bite in. 🥖
Servings: 6 (about 24 balls) | Total time: 1 hour
INGREDIENTS
2 lbs pork boudin, casings removed
1 cup all-purpose flour
3 large eggs
2 tbsp milk
2 cups plain breadcrumbs
2 tsp Cajun seasoning
Vegetable or peanut oil, for frying
Creole mustard or pepper jelly, for dipping
INSTRUCTIONS
1. Roll the boudin into 1 1/2 inch balls, about 24, and set them on a sheet pan.
2. Refrigerate 30 minutes so they firm up.
3. Set up three bowls: the flour, the eggs whisked with the milk, and the breadcrumbs mixed with the Cajun seasoning.
4. Roll each ball in flour, dip it in egg, then coat it in breadcrumbs. For extra crunch, dip in egg and crumbs a second time.
5. Heat 3 inches of oil in a heavy pot to 350°F. Fry in small batches for 3 to 4 minutes, turning, until deep golden and hot in the center (165°F).
6. Drain on a rack or paper towels and serve hot with Creole mustard or pepper jelly.
Which meat market or gas station makes the boudin you'd drive an hour for? 🚗
