I know what you’re thinking. What is a Baked Boudin Ball? That’s the question I asked when I first moved to Louisiana many years ago.
Baked Boudin Balls are a Cajun and Creole tradition, steeped in one of the most delicious culinary histories.
Friends and co-workers would bring Tupperware bowls of Boudin Balls to work for Friday potluck or birthday celebrations. I remember the first time I bit into one of those tempting treats, filled with a regional spicy boudin sausage and white rice, rolled in bread crumbs and then fried to perfection. They were so delicious and so addicting, I found myself standing around the potluck table stuffing my face with the savory nibbles.
I left that event telling myself I had to learn how to make Boudin Balls at home.
Boudin Balls got their name from the Cajun/Creole sausage, Boudin, that originates in Louisiana. You probably won’t find it outside of Louisiana or East Texas, unless you make it yourself. Typically, Boudin is prepared with pork, rice, green peppers, onions and seasonings, put through a meat grinder and then stuffed into sausage casings. Grilled, pan seared, steamed or sautéed, every Boudin recipe varies from region to region and family to family.
When I left Louisiana, I moved to the northeast and there wasn’t a boudin sausage to be found. So rather than try making my own, I substituted with local sausage specialties. Now living in the Pacific Northwest, we have a local sausage house that makes a variety of pork and beef sausages from locally sourced meat that are perfect for making Boudin Balls.
Sometimes I make Boudin Balls with mild ground chorizo or a sweeter pork breakfast sausage; and sometimes I’ll use a hot and spicy Cajun pork sausage or chicken sausage. Once, I even used a duck sausage – just for kicks.
Whatever sausage you decide to use, I’ve simplified my version of Baked Boudin Balls so everyone can make these at home and enjoy a little taste of Cajun and Creole cuisine.
To make the Boudin Balls even more delicious, I’ve paired them with a Honey Mustard Dipping Sauce – because you know how much my family loves a good sauce. 😉
Delicious Wishes and Loads of Love!
Karista
These savory starters are perfect for game day, dinner parties, brunch, after school snacks or holiday celebrations. Or you can make some for a light and simple dinner and pair it with a glass of wine.
Ingredients
- 1 lb ground pork breakfast sausage, ground mild chorizo or any ground artisan sausage you prefer
- 2 cups cooked white rice, warm
- ¼ cup finely diced green onion or chives
- 1 egg, whisked
- 1 cup of plain breadcrumbs
- For the Honey Mustard Sauce:
- 1 cup yellow or Dijon mustard
- ¼ cup honey
Instructions
- Preheat the oven to 400F.
- Place the bread crumbs in a small bowl.
- In a large bowl, mix together the ground sausage, white rice and green onions until nicely incorporated. Then mix in the whisked egg.
- Form tablespoon size balls and then roll them in the breadcrumbs and place them on a lined baking sheet.
- Bake them in the oven for about 20 minutes, or until they are nicely browned and cooked through.
- While the Boudin Balls are baking, whisk together the mustard and honey and place in a serving bowl.
- Let the Boudin Balls cool for at least 10 minutes before serving. Serve with the Honey Mustard Dipping Sauce.
Notes
I created this recipe for Home By Design Magazine and originally published in the Feb/Mar 2016 Issue.
Lovely and Easy! Loving that! Perfect quick little appetizer for this weekends events. I know everyone in the Western world is watching football but on the Eastern front CNY has begun with loads of festivities. Wishing you a super weekend and take care. Sharing, of course!
Thanks Bam! I too am a fan of the quick and easy and of course, tasty, appetizer. 🙂 Have a wonderful time at your festivities! Sounds wonderful. xo Karista
These look so, so yummy Karista. I love cajun and creole flavours, I hadn’t heard of boudin balls but I am definitely keen to give your recipe a go! We’ve got a few parties coming up in the next two weeks and they’d be perfect for appetisers. Love the idea of the honey mustard dip, too (I can imagine using that for all sorts of things!)
They really are delicious Laura. Almost addicting. 🙂 And so perfect for parties! The U.S. is so large it’s like little countries all in one big country. The regional cuisine in Louisiana is so unique to the rest of the states. I ate things while living there that I thought I’d never eat. Haha!
Hi Can this be made few days before and baked on dinner da? Thanks
Hello, apologies for the delay in response. The message went to my spam folder. Yes, you could absolutely make these a few days before you serve and then bake on the day served. Best wishes! Karista
Can you freeze these Boudin Balls ahead of time without the breading and then thaw, bread, and bake? If so, how long would they last in the freezer before use?
Yes, I think that would be fine. I wouldn’t keep them longer than one month.