Fried Boudin Balls
PREP TIME: 30 Minutes
YIELDS: 4 servings


This traditional sausage is normally poached and served hot as a breakfast or luncheon item. Today, we even see boudin grilled and placed on hot French bread as a sandwich specialty. My favorite way to serve boudin is to deep fry a breaded , golf ball-size portion and serve hot with a glass of ice-cold beer.


  • 2 links boudin
  • 2 cups oil
  • 2 cups corn flour
  • pinch of thyme
  • pinch of basil
  • salt and cracked black pepper to taste

Preheat oil to 375 degrees F. Season flour using salt, pepper, thyme and basil. Cut casing of boudin into two inch slices and roll to for a small ball. Dust in flour, shaking off all excess. Fry ball approximately 3 - 5 minutes, or until golden brown. Serve hot.

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