Down here, boudin balls are how you turn a link of boudin into the appetizer that disappears first at every gathering. Crispy panko shell, savory rice-and-pork inside, and that comeback sauce — y'all will see why it's named what it is.
Prep Time 40 minutesminutes
Cook Time 15 minutesminutes
Total Time 55 minutesminutes
Servings 6
Ingredients
For the boudin balls
16ozBoudin Sausage
1/2cupall-purpose flour
2large eggsbeaten
1cuppanko breadcrumbs
Neutral oilfor frying
For the comeback sauce
1/2cupmayonnaise
2tablespoonketchup
1tablespoonhot sauceCrystal or Louisiana style
1teaspoonWorcestershire sauce
1/2teaspoongarlic powder
Instructions
Shape the balls. Slit the boudin casings and squeeze the filling into a bowl. Roll into 11/2-inch balls and set on a parchment-lined tray. Refrigerate at least 30 minutes to firm up — this keeps them from falling apart in the oil.
Set up the breading station. Three shallow bowls: flour in one, beaten eggs in the next, panko in the last.
Bread each ball. Roll in flour, dip in egg, then coat thoroughly in panko. Press the crumbs in gently so they stick.
Fry 'em up. Heat 2 inches of oil in a heavy pot to 350°F. Fry the balls in batches, 3–4 minutes, until deep golden brown. Drain on paper towels.
Whisk the sauce. Combine the mayo, ketchup, hot sauce, Worcestershire, and garlic powder in a small bowl. Stir until smooth.
Serve hot. Pile the boudin balls on a platter with the comeback sauce alongside for dunking.