Fried Boudin Balls Creole Mustard

Fried boudin balls combine slow-cooked, seasoned pork and rice with a crackling panko crust and a bold Creole mustard sauce. They are just the right blend of smoky, savory, and crunchy, perfect for any gathering or as a festive appetizer at home.

I first learned to make these with my aunt after a Mardi Gras parade. Now making a tray of boudin balls is our ritual whenever we want to relive those joyful New Orleans memories.

Ingredients

• Boneless pork shoulder: Choose a piece with good marbling for rich flavor and juicy texture
• Amber beer: It tenderizes the meat and adds depth opt for a favorite local brew
• Chicken livers: Traditional Louisiana boudin uses livers for complexity do not skip for authentic taste
• Yellow onion celery green bell pepper: This Cajun trinity brings balanced sweetness and aroma look for fresh and firm produce
• Garlic: Use plump cloves for bold flavor
• Kosher salt and black pepper: Brings everything together use flaky salt for the finishing touch
• White basmati or jasmine rice: These varieties stay fluffy and light when cooked
• Mayonnaise: For a creamy base to the dipping sauce choose a full-fat option for texture
• Creole mustard: Delivers real bite and tang track this down for true Louisiana punch
• Hot sauce: For a hint of heat pick your favorite
• Fresh flat-leaf parsley: Adds brightness and color always use freshly chopped
• Smoked paprika: Gives a deep smoky note and bold color select Spanish smoked if possible
• Cayenne pepper: Lends subtle burn start with less and add to taste
• All purpose flour: For dredging use a fine-milled brand for best results
• Large eggs: These bind the crispy coating go for farm fresh if you can
• Panko: Coarse Japanese breadcrumbs create a really crisp shell
• Vegetable oil: For frying select a neutral oil with high smoke point like peanut or canola

Step-by-Step Instructions

Prepare and Simmer the Pork:

Pat the pork dry with paper towels for better browning. Place in a large Dutch oven along with beer, chicken livers, onion, celery, bell pepper, garlic, one teaspoon of the salt, and a quarter teaspoon of black pepper. Add enough water to cover everything by two inches. Bring to a boil over medium high heat, then reduce to medium low, cover, and simmer undisturbed until the pork is very fork tender. This usually takes about ninety minutes and lets all the flavors meld.

Cook the Rice:

Stir the rice into the pot, cover, and cook until the rice is just tender. Do not overcook or it may turn mushy. Usually about twenty minutes is enough.

Strain and Cool the Mixture:

Set a large heatproof bowl under a strainer. Carefully pour the pork mixture through so you capture both the liquid and the solids in separate containers. Let both cool for at least thirty minutes so they firm up and are safe to handle.

Make the Dipping Sauce:

In a small bowl, combine mayonnaise, Creole mustard, and hot sauce to taste. Mix well. Cover and refrigerate for dipping later.

Finely Chop and Season the Filling:

Once cooled, finely chop the pork, livers, vegetables, and rice. You can do this by hand or use a food processor pulsing in batches for an even finer texture. Return the mixture to a large bowl and thoroughly stir in parsley, one and a half teaspoons smoked paprika, a quarter teaspoon cayenne, and remaining salt. Add a bit of reserved cooking liquid as needed until the filling is thick enough to hold its shape.

Chill the Filling:

Cover the filling mixture and refrigerate at least thirty minutes. This makes shaping easier and helps the flavors develop.

Form and Coat the Boudin Balls:

Scoop the chilled mixture using two heaping tablespoons per ball and gently shape between your palms into slightly squat golf ball sized pieces. In separate dishes, set out the flour mixed with remaining smoked paprika and cayenne, beaten eggs with a tablespoon of water, and panko. Dredge balls in flour first, then egg, then panko, pressing lightly so the crumbs stick. Arrange on a rimmed baking sheet.

Second Chill:

Let the coated boudin balls rest in the refrigerator, uncovered, while you heat the oil. This helps the coating set for an extra crispy fried result.

Fry the Boudin Balls:

Pour vegetable oil into your Dutch oven to a depth of about one and a half inches. Heat to 350 degrees Fahrenheit. Fry in batches, about ten balls at a time, for two to three minutes until deep golden and crisp. Move to a towel lined sheet to drain and sprinkle immediately with salt.

Serve:

Arrange on a platter, sprinkle with more fresh parsley and smoked paprika, and serve with cold Creole mustard sauce.

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Parsley is my favorite fresh herb for this recipe. Its clean note instantly brightens the rich rice and pork base. I still remember my niece triumphantly stacking towers of boudin balls at her birthday party then carefully dipping them one by one almost too pretty to eat

Storage tips

Store leftovers in an airtight container in the refrigerator for up to three days. For longer storage, freeze boudin balls in a single layer on a baking sheet before packing them in freezer bags. Reheat from frozen in a hot oven for maximum crispiness.

Ingredient substitutions

If you cannot find chicken livers, try duck or turkey livers, or use additional pork shoulder with a splash of Worcestershire sauce for a different but still savory filling. For a gluten free version, substitute gluten free panko and flour.

Serving suggestions

These boudin balls are classic as an appetizer but are also excellent served on a party platter with pickles, extra parsley, and lemon wedges. Try tucking leftovers into a soft sandwich roll for an unexpected po boy twist.

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Cultural context

Boudin is a beloved staple in Cajun Louisiana with origins tied to French Acadian immigrants who brought traditional sausage making. Over time, adaptations like boudin balls made this snack easy to share at gatherings and festivals a true taste of the bayou.

Recipe FAQs

→ What makes boudin balls unique?

They feature a mix of pork, rice, and liver, seasoned and fried for a crunchy, flavorful bite with Cajun origins.

→ Can I use a different type of rice?

Basmati or jasmine rice are recommended for their texture, but you can substitute with regular long-grain white rice.

→ Is the mustard sauce spicy?

The Creole mustard sauce has a mild heat from hot sauce and mustard, but you can adjust the spice to your taste.

→ How do I keep the balls from falling apart while frying?

Chill the shaped mixture thoroughly and handle gently when coating and frying to maintain their structure.

→ What oil is best for frying?

Neutral oils like vegetable or canola are ideal due to their high smoke points and clean flavors.

→ Can they be made ahead of time?

Yes, form the balls and chill them in advance, then coat and fry just before serving for optimal texture.