Preface: I discovered last year I could find fresh white boudin (Cajun) sausages at, of all places, Walmart. There are two kinds of boudin, one
is a red blood sausage, the other is white and contains cooked rice. I
had taken a couple to heat up for lunch a couple of weeks ago. The
thing about this type of boudin is it is a sausage intended for
simmering (or heating in the microwave). Not grilling sausages, because
the casings will split and the filling spills out. I do is slice the
casing down the middle, heat the sausage in the microwave and discard
the casing. Natural casings but too chewy to bother with. Anyway, a
woman who recently rented an office down the hall is very interested in
food and cooking. She said of my lunch, "That smells really good! What
is it?" I explained to her about the boudin. Last Monday I brought a
couple for her to try for lunch.

The next day, she told me hey, there is a gas station that sells boudin
but they form it into meatballs and deep fry them. I'd forgotten all
about Boudin Balls. So we talked about how to make them.

Thing is, I don't deep fry stuff at home. Too messy and storing the oil
is a PITA. Her deep fryer broke and she hasn't replaced it. But oh! I
found a recipe online for baked boudin balls. She asked me to send her
the link so I did. I haven't made these yet but it's on my list!

Baked Boudin Balls

2 lbs. fresh boudin sausages
6 eggs divided
1 c. all-purpose flour 120g
2-1/2 c. panko breadcrumbs 200g
1/4 c. milk

Louisiana Dipping Sauce

1/4 c. mayonnaise
2 Tbs. ketchup
1 Tbs. freshly squeezed lemon juice
1 tsp. Worcestershire sauce
2-3 shakes hot sauce
Cajun or Creole seasoning to taste

Preheat the oven to 425F. Line a large rimmed sheet pan with parchment
paper. Set aside.

Remove the boudin from the sausage casing into a large bowl.
Break two eggs, and mix with a fork. Pour on top of the boudin.
Massage the egg into the boudin until combined.

Scoop the boudin and egg mixture in 1 Tbs. cookie scoop measures onto
the prepared sheet pan in a single layer until 40 boudin balls have been
made.

Transfer the sheet pan to the freezer, and freeze for at least 30 minutes.

Before removing the boudin balls from the freezer, create your breading
station with three separate bowls. Flour in one bowl, the panko
breadcrumbs in another and the remaining 4 eggs into another. Add the
milk to the eggs. Break the eggs and whisk with a fork.

Remove the boudin balls from the freezer.

Place a boudin ball in the flour, and roll until coated.

Transfer to the egg mixture and roll until covered.

Transfer the boudin ball to the breadcrumbs, and roll until completely
coated.

Place the breaded boudin balls onto the prepared sheet pan in a single
layer with a little bit of space between each out to ensure browning.
Repeat until all the boudin balls have been breaded.

Spritz the boudin balls with avocado oil spray (or olive oil spray)
before placing into the preheated oven.

Bake for 30-35 minutes, or until the exterior of the boudin balls is
golden brown and crispy.

While the boudin balls bake, make the dipping sauce. Combine the
mayonnaise, ketchup, lemon juice, Worcestershire, 2-3 dashes of hot
sauce in a bowl. Mix until combined. Taste and season with Cajun/Creole seasoning.

***************

If you want to get really pedantic about it you could make your own
white boudin using cooked ground pork shoulder, chicken livers, cooked
rice and spices. Recipes for that are available on the web.

Jill

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Jill McQuown wrote:
...

Thing is, I don't deep fry stuff at home. Too messy and storing the oil
is a PITA. ...

most things deep fried can be done in a shallow pan
with a bit of butter. ok, it may not be exactly the
same but it is close enough for me. i suppose you
could also spray it or baste it and put it in the
oven and that would work. but we don't really cook
like that these days.

i do remember the days when we would bake frozen
fried chicken and onion rings in the oven and they
came out ok, but they were somewhat pre-cooked.

i don't eat that ways at all any more.


songbird

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On 3/9/2025 8:45 AM, songbird wrote:

Jill McQuown wrote:
...

Thing is, I don't deep fry stuff at home. Too messy and storing the oil
is a PITA. ...

most things deep fried can be done in a shallow pan
with a bit of butter. ok, it may not be exactly the
same but it is close enough for me. i suppose you
could also spray it or baste it and put it in the
oven and that would work. but we don't really cook
like that these days.

What you and your mother cooks is a lot of sweet stuff I wouldn't eat.

i do remember the days when we would bake frozen
fried chicken and onion rings in the oven and they
came out ok, but they were somewhat pre-cooked.

i don't eat that ways at all any more.

songbird

The recipe is not about cooking frozen food. It's sausage that is
removed from the casing and formed into meatballs and baked rather than
deep fried to achieve the same crisp effect.

Jill

--- SoupGate-Win32 v1.05
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Jill McQuown wrote:

On 3/9/2025 8:45 AM, songbird wrote:

Jill McQuown wrote:
...

Thing is, I don't deep fry stuff at home. Too messy and storing the oil >>> is a PITA. ...

most things deep fried can be done in a shallow pan
with a bit of butter. ok, it may not be exactly the
same but it is close enough for me. i suppose you
could also spray it or baste it and put it in the
oven and that would work. but we don't really cook
like that these days.

What you and your mother cooks is a lot of sweet stuff I wouldn't eat.

likely true. :)

of late she made a chocolate cake that is languishing in
the fridge. i had some of it last night and it's not very
good at all (too dense, too dry - i had to sip milk with it
to eat it). she's not eaten much of it either.

not too many fails here, but this is one of them.

i do remember the days when we would bake frozen
fried chicken and onion rings in the oven and they
came out ok, but they were somewhat pre-cooked.

i don't eat that ways at all any more.


songbird

The recipe is not about cooking frozen food. It's sausage that is
removed from the casing and formed into meatballs and baked rather than
deep fried to achieve the same crisp effect.

ok, baked.


songbird

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