My friend's Boudin Balls: Form balls, dip in buttermilk, roll in mixture of equal parts flour & cornmeal with seasonings to taste. Drop in deep fryer @ 350 F & fry 30 seconds to 1 minute until crust is golden brown. Boudin is already cooked- just fry till crust is brown.


  • 3 T olive or peanut oil
  • 1/2 C. finely chopped onion
  • 1/2 Cup finely chopped green onions
  • 1/2 Cup finely chopped parsely
  • 1-1/2 C. water
  • 1 T. finely chopped garlic
  • 3 C. cooked rice
  • 5 C. chopped cooked pork (leftovers will work)
  • ground cayenne pepper
  • salt to taste
  • Natural casings


Over medium heat in a large saucepan, heat oil & saute onions & green onions until clear. Add parsley, water, & garlic; cook another 10 minutes, stirring occasionally. Add rice & blend well, mix in chopped pork, and season with salt & the pepper. With a sausage stuffer , stuff pork mixture into sausage casings & tie in 4 to 5 inch links. To serve, heat links in a pan, with a little water, after pricking a few holes in casings to keep from bursting.

Variation: Boudin Balls: Follow above directions but do not stuff into casings. Form ground boudin into 2-inch balls. Deep fry in oil at 350F about 2 minutes. Drain & serve immediately.

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Submitted 6/13/05.
Source: Justin Wilson's Homegrown La. Cookin'
Submitted By: Jan
White Pork Boudin