Baked Boudin Balls Recipe

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Golden, crispy on the outside and savory on the inside, these Baked Boudin Balls are a delightful Southern treat with a healthier twist. Traditionally deep-fried, this version retains all the bold Cajun flavor while skipping the oil bath, resulting in a snack or appetizer that’s both comforting and lightened up. Packed with spicy boudin sausage, aromatic herbs, and just the right amount of crunch, they’re perfect for dipping into creamy sauces or serving as part of a festive platter.

Whether you’re throwing a party, prepping game-day snacks, or looking for unique dinner ideas, these boudin balls bring a bit of Louisiana charm to your table. Easy to make and even easier to enjoy, they’re a crowd-pleaser that delivers bold taste without the mess of frying. Pair with remoulade, ranch, or spicy aioli for a flavor-packed bite every time.

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Ingredients for Baked Boudin Balls Recipe

• 1 lb boudin sausage (casings removed)
• 1 cup cooked rice (if extra is needed for binding)
• 1/4 cup chopped green onions
• 2 tbsp chopped parsley
• 1/2 tsp garlic powder
• 1/2 tsp Cajun seasoning (adjust to taste)
• 2 eggs (beaten)
• 1 1/2 cups panko breadcrumbs (divided)
• Nonstick cooking spray or olive oil spray

For the dipping sauce (optional):

• 1/2 cup mayonnaise
• 2 tbsp Dijon mustard
• 1 tbsp ketchup
• 1 tsp hot sauce
• 1/2 tsp paprika
• Salt and pepper to taste

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Step 1: Prepare the Boudin Mixture

Start by removing the casings from your boudin sausage and place the filling in a large mixing bowl. If your mixture feels too soft to shape, stir in a bit of cooked rice to firm it up. Mix in the chopped green onions, parsley, garlic powder, and Cajun seasoning. Blend everything well with a spoon or your hands until it forms a uniform texture.

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Step 2: Shape the Balls

Using your hands or a small scoop, roll the mixture into golf ball-sized portions. Try to keep them compact and uniform in size to ensure even baking. Set each formed ball onto a parchment-lined baking sheet.

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Step 3: Coat the Balls

In a shallow bowl, beat the eggs. In another bowl, pour in the panko breadcrumbs. One at a time, dip each boudin ball into the egg mixture, then roll in panko to coat thoroughly. This will create that irresistible golden crunch when baked.

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Step 4: Bake to Perfection

Preheat your oven to 400°F (200°C). Lightly spray the coated boudin balls with nonstick cooking spray or olive oil spray to help them crisp up. Bake for 20–25 minutes or until golden brown and crispy, turning them halfway through for even browning.

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Step 5: Prepare the Dipping Sauce (Optional)

While the boudin balls are baking, mix together the mayonnaise, Dijon mustard, ketchup, hot sauce, and paprika in a small bowl. Add salt and pepper to taste. Chill until ready to serve.

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Estimated Nutrition (Per 1 Boudin Ball, without dipping sauce)

• Calories: 140
• Protein: 6g
• Fat: 8g
• Carbohydrates: 11g
• Fiber: 0.5g
• Sugar: 1g
• Sodium: 320mg

Note: Nutrition may vary depending on the brand of sausage and exact ingredients used.

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Frequently Asked Questions

What is boudin?

Boudin is a type of Cajun sausage made with pork, liver, rice, and seasonings. It has a soft, almost pâté-like filling.

Can I use store-bought boudin?

Absolutely. Just remove the casing and follow the same process. Homemade or store-bought both work great.

Are these spicy?

Mildly. Most boudin has a little kick, but you can adjust the spice level with your seasoning or dipping sauce.

Can I air fry these?

Yes! Air fry at 375°F (190°C) for 10–12 minutes, flipping halfway through. They get very crispy this way.

What dipping sauces go well with boudin balls?

Remoulade, ranch, spicy aioli, or even simple mustard all pair beautifully with boudin balls.

Can I make these ahead of time?

Yes, shape and bread them in advance, then refrigerate for up to 24 hours or freeze before baking.

Do I need to cook the boudin before using it?

No. The boudin is already pre-cooked—you’re just baking to crisp it up and heat through.

What can I serve with boudin balls?

They’re great with coleslaw, pickles, roasted veggies, or served as a starter at a party.

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