Ingredients
Equipment
Method
- Line a large rimmed sheet pan with parchment paper and set aside.
- Remove boudin from sausage casings and place into a large mixing bowl. Beat two eggs and pour over the boudin, mixing until evenly combined.
- Using a 1-tablespoon cookie scoop, form about 40 balls and arrange them on the prepared baking sheet in a single layer.
- Freeze the boudin balls for at least 30 minutes to firm up.
- Set up a breading station with three bowls: flour in one, panko in another, and whisked eggs with milk in the third.
- Preheat oven to 425°F and line another rimmed sheet pan with parchment paper. Roll each boudin ball in flour, then egg mixture, then panko until evenly coated.
- Place coated balls on the prepared pan with space between them. Lightly spray with avocado or olive oil.
- Bake for 30–35 minutes until golden brown and crispy. Rotate the pan halfway through baking for even color.
- Meanwhile, make the dipping sauce: in a small bowl, combine mayonnaise, ketchup, lemon juice, Worcestershire, hot sauce, and Cajun seasoning. Mix well and adjust seasoning to taste.
- Serve warm boudin balls with the dipping sauce. Garnish with sliced scallions or parsley if desired.
Notes
Store leftovers in an airtight container in the refrigerator for 2–3 days. Reheat in a toaster oven or oven until golden and crispy. The recipe can easily be doubled or tripled for a crowd. For extra crunch, use panko breadcrumbs and lightly spritz with oil before baking.
