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From: Jill McQuown <j_mcquown@comcast.net>
Newsgroups: rec.food.cooking
Subject: REC: Baked Boudin Balls
Date: Sat, 8 Mar 2025 10:09:45 -0500
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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