Boudin Balls with Creole Mustard

Ingredients

Equipment Needed

• •Large Dutch oven or heavy-bottomed pot (at least 5-quart)
• •Deep-fry thermometer
• •Spider strainer or slotted spoon
• •Wire cooling rack
• •Three shallow dishes for breading station

Instructions

1. 1

   Remove boudin from casings

   Slice each boudin link lengthwise with a sharp knife and squeeze out the filling into a large bowl. The mixture should be moist but hold together when pressed. If your boudin is too dry, add a tablespoon of chicken stock and work it through with your hands. Discard the casings.

   Good boudin is already seasoned beautifully. Taste a pinch before you start. If it needs more heat or salt, now is the time to adjust.
2. 2

   Shape the balls

   Wet your hands slightly to prevent sticking and roll the boudin mixture into balls about the size of a golf ball, roughly one and a half inches across. You want them uniform so they cook evenly. Place the shaped balls on a parchment-lined baking sheet. You should get about thirty balls from two pounds of boudin.

3. 3

   Chill until firm

   Slide that baking sheet into the refrigerator for at least thirty minutes. Cold boudin balls hold their shape during breading and frying. Skip this step and they'll fall apart in the oil. Trust me on this one.

   At Lagniappe, we chill our boudin balls overnight when we can. The extra time lets them firm up completely and makes the breading process nearly foolproof.
4. 4

   Set up breading station

   While the balls chill, prepare your three-stage breading station. In the first shallow dish, whisk together the flour, Cajun seasoning, garlic powder, onion powder, cayenne, and black pepper. This seasoned flour is your first layer of flavor. In the second dish, beat the eggs with the milk until smooth. In the third dish, combine the panko and fine breadcrumbs. The mix of textures gives you that shatteringly crisp crust.

5. 5

   Bread the boudin balls

   Working with one hand for dry ingredients and one for wet (the bayou way to avoid breaded fingers), roll each chilled ball in the seasoned flour, shaking off excess. Dip into the egg wash, letting extra drip away. Finally, roll through the breadcrumb mixture, pressing gently so the crumbs adhere. Return breaded balls to the baking sheet.

   One wet hand, one dry hand. My grandmother Evangeline taught me this when I was eight years old, and it's saved me from having to scrub batter off my knuckles ever since.
6. 6

   Heat the oil

   Pour oil into a large Dutch oven or heavy-bottomed pot to a depth of at least three inches. Heat over medium-high until a deep-fry thermometer reads 350°F. The temperature matters here. Too cool and the balls absorb oil and turn greasy. Too hot and the outside burns before the inside warms through.

7. 7

   Fry until golden

   Carefully lower four or five boudin balls into the hot oil using a slotted spoon or spider. Don't crowd the pot or the temperature drops and you get soggy results. Fry for three to four minutes, turning occasionally with the spider, until deep golden brown all over. The balls should sizzle steadily. If they're screaming and popping, your oil is too hot.

   Listen to your food. A gentle, consistent sizzle means the moisture is escaping at the right pace. Silence means your oil cooled down too much.
8. 8

   Drain and season

   Transfer fried boudin balls to a wire rack set over a baking sheet. Season with a light sprinkle of kosher salt while they're still glistening with oil. The salt sticks better when there's a little moisture to grab onto. Let them rest for two minutes before serving. This prevents scorched tongues and allows the crust to set.

9. 9

   Make the Creole mustard sauce

   While the boudin balls fry, stir together the Creole mustard, mayonnaise, honey, hot sauce, and Worcestershire in a small bowl. Taste and adjust. You want that sharp mustard bite up front, a little sweetness in the middle, and heat that lingers at the back of your throat. This sauce can be made hours ahead and refrigerated.

10. 10

    Serve immediately

    Pile the hot boudin balls on a platter and set the Creole mustard sauce alongside for dipping. These are best eaten within fifteen minutes of frying, when the crust is still crackling and the inside is warm and porky. At Lagniappe, we can't make them fast enough on game day. They disappear before they hit the table.

Chef Tips

• •Seek out fresh boudin from a Louisiana producer or a good Cajun butcher. The quality of your boudin determines everything. Grocery store versions often lack the liver that gives authentic boudin its depth.
• •If you can't find boudin, you can make these with a mixture of one pound ground pork, two cups cooked rice, sautéed onion and green onion, and plenty of Cajun seasoning. It won't be traditional, but it'll be delicious.
• •The Creole mustard sauce keeps refrigerated for two weeks. Make a double batch. You'll find yourself putting it on sandwiches, stirring it into potato salad, and using it as a glaze for pork chops.
• •For parties, bread the balls ahead and refrigerate them on the baking sheet. They'll hold for several hours before frying. Just let them sit at room temperature for ten minutes before they hit the oil.

Advance Preparation

• •Boudin balls can be shaped and chilled up to 24 hours before breading.
• •Breaded boudin balls can be refrigerated for up to 4 hours before frying. Let them come to room temperature for 10 minutes before cooking.
• •Breaded, uncooked boudin balls freeze beautifully for up to 2 months. Fry directly from frozen, adding 1-2 minutes to cooking time.
• •The Creole mustard sauce can be made up to 2 weeks ahead and stored refrigerated.

Frequently Asked Questions

Nutrition Information

1 serving (about 55g)