Boudin Balls – Fried Rice Pudding Blood Sausage

Fried Boudain Balls Main Pic

Classic Boudin Balls Recipe

This Boudin Balls recipe is a classic recipe that has been spun into a fun appetizer that is starting to make a heavy appearance on menus in the South. Whether you pronounce it Boudin or Boudain, this Cajun recipe has got Balls.  I’m talking heat, flavor, crunch and it just so happens that they are rolled up all sphere like.  Hence the recipe name, Boudin Balls.  But make no mistake.  This Boudain Balls recipe is perfect for stuffing links if that’s what you prefer.  I’m telling you that this Boudin recipe is hands down as good as it gets and I’m betting that it’s even better than you’re moms recipe too!

If you don’t know what Boudin Balls are or even what Boudin is, let’s talk about it for a minute.  Most Americans think it originated in the South but the truth is there are all forms of Boudin throughout Europe.  Some people call it rice pudding or blood sausage.  Both are fairly accurate descriptions but for the most part, it’s generally a very potent rice pudding blood sausage with a concentrated spicy taste.  It’s normally twisted up in stuffed hog casings that can be smoked, grilled, baked or even pan fried.  And now, with this Boudin Balls recipe, it can be deep fried.

If you’re interested in learning how to stuff Boudin or more Cajun and Southern recipes, Check out the links below.

CLICK HERE for Boudin
CLICK HERE for Crawfish Etouffee

CLICK HERE for Jambalaya

Boudin Balls Ingredients:

4 cups white rice, cooked
1 lbs Ground Andouille Sausage
1/2 lbs Chicken liver
1 Celery stalk, chopped
1/2 Red Onion, chopped
3 Garlic Cloves, chopped
1 Jalapenos, chopped
1 Bell Pepper, chopped
1/2 cup Fresh Parsley, chopped
1/2 cup Scallions

2 Cups Chicken Broth
1 Cup Clam Juice
2 tbs Butter
1 tbs kosher salt (or to taste)
2 tbs freshly ground black pepper
1 tbs Worcestershire
1 tsp cayenne pepper
1/2 tsp chili powder
1/4 cup Red Wine

1 cup Seasoned Flour, Salt/Pepper/Paprika to taste
3 eggs, beaten
1 cup Panko/Seasoned Bread Crumbs/Corn Meal (equal parts)
Oil for frying

Fry Boudin Balls for 2 to 3 minutes at 375 degrees f or until golden brown.

Boudin Balls
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Additional Images:Boudin Balls
Boudin Balls
Boudin Balls

Original Egg Rolls

Original Egg Rolls

The Best Egg Rolls

For some reason what people are calling the “Original Egg Roll” has slipped through the cracks with online recipes.  All it is, pretty much, is just a normal egg roll that is dipped in a Chinese Batter before its fried. I’ve researched it a little bit and some claim that the egg roll wrapper is suppose to be a crepe but I’ve had it served both ways. I find using a normal wrapper is much more practical for sealing and they’re fairly cheap so I don’t bother with the extra hassle of making my own.

Egg Rolls

My experience with Egg Rolls

These Egg Rolls leave little to be desired.  Except for the fact that you’ll probably want more.  One bite into these crunchy vegetable and pork fried rolls sends me spinning.  And because these aren’t made at most Chinese Restaurants anymore, I’m left with making my own and it took me a while to perfect.  But now that I’ve got it down, I thought I’d share it with the world.  I’ve included my Sweet and Sour sauce and my normal egg roll recipe in the links below, if you’re interested.  Also my Chinese Batter is there if you didn’t fully understand the way I make it here.

Sweet and Sour Sauce
Egg Rolls
Chinese Fry Batter

The Original Egg Rolls Ingredients:

Egg Roll Wrappers or Crepe Pancakes
1/2 lbs Ground Pork, cooked
1/2 cup Bean Sprouts
1/2 Onion, sliced
1/2 cup Cabbage, chopped
1 tsp Soy sauce White or Black Pepper to taste

Fry Batter
1 cup Self Rising Flour
1 cup Water, maybe a little more

Follow the instructions in the video tutorial to make the Original Egg Rolls.