Boudin comes in a lotta forms, but fried boudin balls will always be my favorite. I had my first bite on a trip to New Orleans, and, boos, I was hooked! Traditionally, they’re made with the filling from pre-made boudin sausage, but I like to make my boudin filling from scratch. I use pork, chicken livers, rice, veggies, and Cajun seasoning all mixed together, then fried up until golden. It’s rich, savory, and very Louisiana at heart. These take a little time, but once you bite in, they will take you straight to the Scott Boudin Festival, y’all. Get into it!
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How to Make Boudin Balls
These step-by-step photos show how to make fried boudin balls, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Boudin Balls Recipe
1. Heat vegetable oil in a Dutch oven and add the chicken livers
Cook until just done and springy to the touch. Remove from the pot and set aside.
2. Season the pork shoulder generously and add it to the pot
Sear the pork fat-side down, until deeply golden.
PRO TIP: Depending on where you live, pork shoulder might also be labeled Boston butt. If you can’t find a boneless shoulder, purchase a slightly larger bone-in portion and cook an additional 20-30 minutes (being sure to still cook it to 200°F.)
3. Add the onion, bell pepper, celery, and smashed garlic around the pork
Pour in the water, and scrape up all the browned bits from the bottom of the pot.
4. Season with Cajun seasoning, kosher salt, bring to a boil, reduce heat
Cover and cook until the liquid is reduced and the pork is fork-tender.
5. Remove the pork and let it cool slightly, then chop into rough chunks
Keep most of the fat and discard any tough gristle.
6. Pulse the cooked livers with a small amount of braising liquid
Pulse until a coarse paste forms, then transfer to a large bowl.
7. Pulse the aromatics and rice until broken down, and add the pork
Pulse briefly until chopped but not smooth. Transfer to the bowl with the liver paste.
8. Add remaining seasonings to your homemade boudin mixture
Add Cajun seasoning, smoked paprika, cayenne, parsley, celery leaves, and scallions, then gently fold until evenly mixed. Adjust with braising liquid if needed and season to taste.
9. Spread the mixture evenly and press plastic wrap directly on the surface
Cover tightly, and refrigerate until firm and scoopable.
10. Set up a flour, egg, and breadcrumb dredge, and dredge the balls
Season the flour, scoop the chilled filling into portions, roll into balls, and coat in flour, egg, and then breadcrumbs.
11. Place the breaded boudin balls on a parchment-lined sheet pan
Refrigerate while the oil heats.
12. Fry your Cajun boudin balls in hot oil until golden brown
Drain on paper towels, garnish with sliced scallions, and serve hot!
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PRO TIP: The leftover braising liquid is absolute GOLD, boos. Don’t waste it. Use it within the next two days, anywhere you would use broth, or just to give a dish an instant flavor boost. If not using soon, place in an airtight container and freeze for up to one month. (You can also freeze in smaller portions (using an ice cube tray) and thaw a couple of cubes for a quick pan sauce.)
Full Boudin Balls Recipe
Boudin Balls
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Equipment
Ingredients
- 2 pounds boneless pork shoulder trimmed
- Kosher salt
- Coarse-ground black pepper
- 2 tablespoons vegetable oil divided
- 10 ounces chicken livers trimmed, rinsed, and patted dry
- 1 large yellow onion roughly chopped
- 1 large green bell pepper roughly chopped
- 3 celery stalks trimmed, roughly chopped (remove and mince any leaves and set aside)
- 20 cloves garlic crushed
- 8-9 cups water
- 1 tablespoon + 2 teaspoons no-salt Cajun seasoning divided
- 1 cup cooked long-grain white rice
- 2 teaspoons smoked paprika
- ½ – 1 teaspoon cayenne pepper
- ¼ cup minced Italian parsley
- 4 scallions dark green portion, thinly sliced
- ¾ cup all-purpose flour
- 2 large eggs beaten
- 1 cup plain breadcrumbs
- Vegetable or grapeseed oil for frying
- 2-3 scallions dark green portion, thinly sliced
Instructions
- Season the pork shoulder liberally on all sides with salt and pepper. Set aside.
- Add 1 tablespoon vegetable oil to a Dutch oven over medium heat. Once the oil is hot, add chicken livers and cook to medium (150°F) and bouncy to the touch, about 8-10 minutes, flipping halfway through cooking.
- Remove the livers from the pot and set aside. Add the remaining tablespoon of oil to the pan and add the seasoned pork shoulder, fat side down. Cook 4-5 minutes on one side until golden brown. Quickly add the chopped onion, bell pepper, celery, and smashed garlic to the pan around the pork, then add the water. The water should cover the pork shoulder by an inch. Using a wooden spoon, stir, taking care to scrape the bottom to release all the delicious brown bits. Add 1 tablespoon no-salt Cajun seasoning and 1 tablespoon kosher salt.
- Increase the heat to high and allow the mixture to come to a boil. Then reduce to medium and cover with a lid.
- Cook until the liquid is fragrant and greatly reduced and an inserted thermometer reads 200°F in the center of the pork, about 70-75 minutes.
- Once cooked through, remove the pork shoulder onto a cutting board and allow it to cool for 20 minutes.
- Meanwhile, scoop out 2 ½ cups of aromatics into a large measuring cup and set aside.
- Roughly chop the pork shoulder into 2-inch pieces, being sure to leave most of the fat intact. Discard any gristle.
- Add the cooked livers and 1 tablespoon braising liquid to the bowl of your food processor and pulse 4-5 times until it’s a rough paste. Remove from the processor and add to a large bowl.
- Next, add the aromatics and rice to the food processor and pulse 3 times until the vegetables are broken down and the rice is just beginning to break down.
- Add the pieces of pork and pulse 2 times until the pork is roughly chopped (but not emulsified) and the mixture looks moist. Place the mixture into the bowl with the livers.
- Add remaining 2 teaspoons of no-salt Cajun seasoning, smoked paprika, cayenne pepper, parsley, chopped celery leaves (if using), and scallions.
- Using a spatula, gently fold the mixture together until everything is evenly distributed. The mixture should look moist and hold together. If it looks dry, add the braising liquid one tablespoon at a time. Be careful not to add too much liquid, as the mixture won’t hold together. Taste for seasoning and adjust as needed.
- Spread the mixture in an even layer in the bowl. Place plastic wrap directly on the surface of the filling, then cover the entire bowl with another layer of plastic wrap. Place in the refrigerator for at least four hours, or ideally overnight. This allows the mixture to chill completely and firm up so it’s scoopable and for the flavors to marry.
- Once the filling is firm, prepare a 3-plate dredge setup: the all-purpose flour goes in the first plate, the beaten eggs into the second plate, then the breadcrumbs into the third plate. Season the flour with ½ teaspoon kosher salt.
- Remove the filling from the refrigerator and scoop into two tablespoon portions (or use a #40 scoop) and roll gently into a ball. Roll the balls into the flour, then the egg, then the breadcrumbs, shaking off the excess after each ingredient. Set onto a parchment-lined sheet pan and place in the refrigerator until the oil is ready.
- When ready to fry, add 2 inches of vegetable oil to a heavy bottom pot and heat over medium until the oil reaches 350°F. Working in batches, gently lower about 6-7 balls into the hot oil. Cook for about 3 minutes until golden brown all over. Remove from the oil and drain on a paper-towel lined plate. Allow the oil to return to 350°F before frying the remaining batches of balls.
- Once all the balls are cooked, place on a serving plate and garnish with sliced scallions. Serve hot.
Notes
How to Store
- Fridge: Let the boudin balls cool completely, then store them in an airtight container in the refrigerator for up to 3 days.
- Freezer: Once cooled, freeze the boudin balls on a sheet pan until solid, then transfer to a freezer safe bag or container. They will keep for up to 3 months.
- Reheating: From the fridge, reheat in a 400°F air fryer for about 5 minutes or in a 400°F oven for about 15 minutes until warmed through. From frozen, bake in a 400°F oven for about 30 minutes. The microwave works too if you’re in a rush! Just know they won’t be as crispy.
Nutrition
Recipe Tips
- Make sure your rice is cool and dry. Freshly cooked rice will make the mixture soggy. Day-old rice is best, or let freshly cooked rice cool completely before using it.
- Don’t over-process the meat. Pulse just enough to break everything down. If you go too far, the texture will turn mushy.
- Use the right size scoop. Aim for about 2 tablespoons per ball, about the size of a golf ball. Bigger than that and they’re more likely to fall apart.
- Chill before frying. This step is KEY, boos. Cold filling holds together way better once it hits the hot oil.
- Keep them warm. Hold your fried boudin balls in a low oven around 200°F while you finish frying the rest so they stay crisp.
Serving Ideas
- Louisiana Spread: Serve these boudin balls with seafood gumbo, shrimp etouffe, or red beans and rice.
- Dips on the Side: They’re real good dunked in Creole mustard, remoulade, comeback sauce, or even ranch if that’s your thing!
- Game Day Board: Add them to a snack spread with mozzarella sticks, grape jelly meatballs, and bacon-wrapped smokies.
- NOLA Desserts: Finish things off with beignets, king cake, pralines, or a slice of Louisiana crunch cake because dessert is non negotiable, boos!
Recipe Help
Fo sho! You can make the filling up to two days in advance before dredging and frying.
If you are not going to cook them in the next 2 days, wrap well in a layer of plastic wrap, then a layer of foil and keep in the freezer for up to three months.
Sure thing, boo! For the oven, bake at 425°F on a greased rack until golden and heated through, flipping once. For the air fryer, cook at 400°F for about 8 to 10 minutes, shaking gently halfway.
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