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overhead shot of fried boudin balls in a black serving bowl with a small dish of dipping sauce, hot sauce and two bottles of beer to the side
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4.70 from 10 votes

Boudin Balls

Boudin balls are a delicious Southern treat! Boudin sausage is rolled into meatballs, coated in Panko breadcrumbs and fried until golden brown. Serve with Comeback or Remoulade sauce for dipping.
Course Appetizer
Cuisine American, Cajun
Cook Time 5 minutes
Servings 1 dozen
Calories 76kcal
Author Lisa B.


For the boudin balls:

  • 1 pound homemade or store bought boudin sausage
  • 4 large eggs divided, lightly beaten
  • ½ teaspoon salt
  • ¼ teaspoon hot sauce
  • ¼ teaspoon cayenne pepper
  • 1 ½ cups panko bread crumbs or more, if needed
  • Vegetable oil for deep-frying


For the boudin balls:

  • If using store bought boudin, remove sausage from the casings. Discard the casings. Break the sausage up into smaller chunks.
  • Add two lightly beaten large eggs. Mix the sausage and eggs together.
  • Form the boudin into 1 ½ inch balls (a little smaller than a golf ball).
  • In a shallow bowl, combine the remaining two eggs, salt, cayenne, and hot sauce.
  • Spread the bread crumbs evenly in a separate bowl,
  • Pour enough oil into a large skillet, deep enough to immerse the balls halfway. Heat oil over medium high heat until it begins to shimmer.
  • Working in batches, roll balls in the egg mixture, followed by the bread crumbs. Make sure to coat them evenly.
  • Place the balls in the hot oil a few at a time. Fry until they are golden brown on all sides, about 3-5 minutes. Drain on paper towels.
  • Serve warm.


Serving: 1ball | Calories: 76kcal | Carbohydrates: 8.5g | Protein: 3.8g | Fat: 2.8g | Saturated Fat: 0.7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1.4g | Cholesterol: 27mg | Sodium: 430mg | Potassium: 66mg | Fiber: 0.4g | Sugar: 0.4g | Vitamin A: 395IU | Vitamin C: 5.4mg | Calcium: 10mg | Iron: 0.7mg