Boudin Balls

So this isn’t really a “recipe” per se, but it sort of is.  I freaking LOVE boudin balls and it’s not something you see often up here in the frozen north, aka Central Louisiana.  I miss them.  So when the hubs made his boudin stuffed quail with blueberry glaze (recipe to come soon!) he also made me some boudin balls.  That’s love. 

They were fantastic.  The trick to eating a boudin ball is that you need to have an equal ratio of ketchup and mustard to dip it in.  No, I’m not crazy….in fact that’s how they serve them at Benoit’s in Addis, LA.  With a little packet of ketchup and a little packet of mustard.  Try it next time, sooo delicious!

Boudin Balls

1 pkg boudin sausages, removed from the casings
seasoned flour for batter (next time I might try a wet batter)
oil for frying
ketchup and mustard for dipping


Heat oil.  Take a small handful of the boudin rice mixture and form into a ball.  Roll lightly in the flour then put in the oil.  Fry until golden then remove to drain on paper towels.  Serve.

Boudin Balls

Note:  This isn’t the best picture ever, I’ll try to redo it next time I make them!  Or the husband makes them, rather!


4 responses to “Boudin Balls

  1. My mouth is watering!

  2. Have you ever had boudin from the Best Stop in Scott, LA?

  3. christenandjames

    Valerie, no I haven’t….I don’t ever go through Scott. I’ll keep it in mind if I ever do though! Love boudin!

  4. A guy Chet works with brings it to their office. I am trying to convince him to go ride Sunday.

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