Boudin balls that are crispy on the outside, and tender and spicy on the inside, served piping hot with a creamy, tangy mustard sauce. A simple, generous, and highly snackable Louisiana classic.
Ingredients
- 600 g boudin blanc or Cajun boudin
- 250 g cooked white rice
- 2 pieces eggs
- 150 g fine breadcrumbs
- 80 g wheat flour
- 3 tbsp strong mustard
- 3 tbsp mayonnaise
- 1 tbsp lemon juice
- 1 l neutral frying oil
- to taste fine salt
- to taste ground black pepper
- 0.5 bunches flat-leaf parsley
Method
- Remove the casing from the boudin, then mash the meat in a bowl with the cooked rice until you have a soft, sticky, and uniform filling.
- Taste a small piece of the filling cooked in a pan if the boudin is raw, then adjust with salt and pepper only if the mixture tastes flat.
- Form evenly sized balls with slightly damp hands; they should be compact but not ooze under pressure.
- Set up three shallow bowls with flour, beaten eggs, and breadcrumbs, then coat each ball in that order until the surface is completely dry and dusted with breadcrumbs.
- Heat the oil in a deep pot until a pinch of breadcrumbs immediately sizzles on the surface without burning.
- Fry the balls in small batches, turning them gently, until they are deep golden brown, crispy, and hot in the center, about a few minutes per batch.
- Drain the balls on a wire rack or paper towels; they should sound crispy when moved.
- Whisk the mustard, mayonnaise, and lemon juice until you have a smooth sauce, then serve the piping hot boudin balls with the sauce and chopped parsley.
Nutrition
Per serving
- Energy
- 938.4 kcal
- Protein
- 29.44 g
- Carbohydrate
- 68 g
- Fat
- 60.49 g
- Fibre
- 4.9 g
- Calcium
- 108.83 mg
- Iron
- 3.42 mg
- Magnesium
- 39.75 mg
