Description
Crispy, golden Baked Boudin Balls with a savory pork and rice filling, paired with a tangy Creole-style aioli.
Ingredients
Scale
- 1 lb boudin sausage (casings removed), roughly mashed
- 1 large egg, room temperature
- 1/2 cup panko breadcrumbs, plus extra for coating
- 1/2 cup all-purpose flour, lightly seasoned with 1/2 tsp salt and black pepper
- 2 large eggs, beaten
- 1 to 1 1/2 cups seasoned panko breadcrumbs
- 1/2 cup mayonnaise
- 1 tbsp Creole mustard or Dijon
- 1 tsp hot sauce (adjust to taste)
- 1 tbsp lemon juice, freshly squeezed
- 1 tbsp finely chopped chives or parsley
- Flaky sea salt
- Fresh parsley or chives, finely chopped
- Lemon wedges (optional)
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment and lightly oil it.
- In a bowl, combine the mashed boudin and 1 egg, then stir in 1/2 cup panko until it holds shape when pressed. Chill for 10–15 minutes.
- Prepare a breading station with seasoned flour, beaten eggs, and panko breadcrumbs.
- Shape the boudin mixture into 1 1/4–1 1/2-inch balls.
- Dredge each ball in flour, dip in beaten egg, then coat with panko breadcrumbs.
- Arrange the balls on the prepared sheet, spray or brush lightly with oil, and bake for 14–18 minutes, turning once halfway until golden and crisp.
- Meanwhile, whisk together the aioli ingredients. Refrigerate until serving.
- Rest the balls briefly on a wire rack, then finish with sea salt and herbs. Serve warm.
Notes
Chill the shaped balls before breading to help them hold together. Serve with Creole aioli and garnishes for an elegant presentation.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Louisiana
Nutrition
- Serving Size: 4 balls
- Calories: 300
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 100mg