Boudin Balls

22 servings


1 hour 50 minutes

total time


1 pound pork sausage

1 green bell pepper, (diced)

¼ yellow onion, (diced)

1 celery rib, (diced)

1 cup cooked rice

1 tablespoon Cajun seasoning

1 cup all purpose flour

1 teaspoon salt

1 teaspoon pepper

1 teaspoon paprika

2 large eggs

1 cup panko breadcrumbs

Oil for frying


In a skillet over medium high heat, cook the sausage, bell pepper, onion, and celery until the sausage is fully cooked. Remove from heat.

Place the sausage and vegetables into a food processor or blender and pulse until it is mostly pureed.

Mix the rice and cajun seasoning into the pureed sausage. Chill the sausage in the fridge for about an hour so it firms up. Form the sausage into tight, 1 ½ to 2 inch balls.

Set up a dredging station, whisk the flour, salt, pepper, and paprika together in a shallow dish. Beat the eggs in a second shallow dish, pour the panko breadcrumbs into the third dish.

Working a couple balls at a time, roll them in the flour first, then dredge in the eggs and move to the breadcrumbs, ensuring the sausage balls are completely covered. Set the breaded boudin balls aside.

Heat enough oil to submerge the balls in over medium high heat (350 degrees fahrenheit). Once the oil has come up to temp, fry the boudin balls until they are evenly golden brown, about 3-5 minutes. Work in batches to keep the balls from crowding.

Place the cooked balls onto paper towels to absorb any excess oil, let them cool a few minutes then enjoy with your favorite dipping sauce.


Serving Size



112 kcal

Total Fat

6 g

Saturated Fat

2 g

Unsaturated Fat

4 g

Trans Fat

0.04 g


30 mg


263 mg

Total Carbohydrate

9 g

Dietary Fiber

1 g

Total Sugars

0.4 g


5 g

22 servings


1 hour 50 minutes

total time
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