Crispy Cajun Bites (Print Version)
# Ingredients:
→ Boudin Balls
01 -
2 pounds of fresh boudin sausage
02 -
6 eggs, split up
03 -
1 cup (120g) plain flour
04 -
2½ cups (200g) crispy panko crumbs
05 -
¼ cup of dairy milk
06 -
Spray-on olive or avocado oil
→ Sauce for Dipping
07 -
¼ cup mayonnaise
08 -
2 tablespoons of ketchup
09 -
1 tablespoon of fresh lemon juice
10 -
1 teaspoon of Worcestershire liquid
11 -
A couple of dashes of hot sauce
12 -
Cajun or Creole spice to your liking
# Instructions:
01 -
Spread parchment paper across a big sheet pan. Take the boudin out of its tubing and place it in a large mixing bowl. Crack two eggs, beat them a little, and pour over the sausage. Use your hands to mix it all together until even.
02 -
Using a 1-tablespoon-sized cookie scoop, arrange scoops of boudin onto the prepped pan. Space them out in a single layer until you’ve made about 40 small portions.
03 -
Place the tray of boudin scoops into the freezer and leave it there for at least half an hour to firm them up.
04 -
Before pulling the boudin balls out of the freezer, get your coating line ready. Use three bowls: one for flour, one for crumbs, and one for the leftover 4 eggs mixed with milk. Crack and stir the eggs with a fork until smooth.
05 -
Heat your oven to 425°F. Line a baking tray with parchment paper while waiting for it to warm up.
06 -
Take the boudin from the freezer. Roll each ball in the flour first, then soak in the egg mix, followed by rolling in breadcrumbs until fully covered. Space them out on the tray to make sure they crisp up evenly.
07 -
Mist the coated balls with an oil spray before sliding them into the preheated oven. Bake them for around 30-35 minutes until golden and crunchy on the outside.
08 -
While the oven does its thing, stir together mayonnaise, ketchup, lemon juice, Worcestershire, and hot sauce in a bowl. Taste it and add some Cajun or Creole spice if needed.
09 -
Bring out the hot boudin balls and serve them with the sauce for dipping. Dig in and enjoy!
# Notes:
01 -
Keep leftovers in a sealed container in the fridge for 2-3 days.
02 -
Warm them up using a microwave or toaster oven until they crunch again.
03 -
This is a great make-ahead idea—you can double or triple the batch easily.
04 -
Boudin is Cajun dirty rice that's often stuffed into sausage casings.