Boudin Balls Stuffed with Pepper Jack Cheese
Ingredients
- 3 to 4 pounds boudin
- 1 ½ cups Panko Bread Crumbs Unseasoned or Crushed crackers
- 1 tsp salt
- 2 tsp Cajun seasoning
- ½ tsp garlic powder/granules
- 1 tsp onion powder
- 1/8 tsp cayenne pepper or spice it up!
- 1 egg
- 1/2 cup milk
- Water for dipping balls
- Flour for first coating
- Oil for frying
- Pepper Jack Cheese 8oz block cubed
Step-by-Step Instructions
- Mix the Panko bread crumbs with the salt, Cajun seasoning, garlic powder, onion powder and cayenne pepper.
- Using the store purchased boudin variety, remove the meat mixture from the casing.
- For easy handling chill the boudin; using scissors or the point of a knife, slit the casing across the length of the boudin. Cut the link in two or three inch sections; if you want larger boudin balls cut in larger pieces.
- Cut the pepper cheese block into approximately 1 inch X 3/4 inch cubes depending on the size of the boudin balls.
- Make an indention in the boudin piece and place the cheese in the center. Gently mold the boudin around the cheese into a round ball. Or shape the boudin in the cup of your hand, place the cheese in center and close into ball.
- Whisk the milk and egg in a glass bowl.
- First dip the ball in water; next coat with flour, then with the milk and egg mixture, finish with the seasoned Panko. Although chilling for 1 to 2 hours is recommended, you can fry right away. If making ahead, chilling is great.
- Method 1 - Frying: Heat oil to 350°F. Heat the cooking oil until a small amount of flour dropped in sizzles on top. Fry for 3 to 4 minutes or until golden brown. Place on paper towels to drain.
- Serve warm but will taste great even when cold. Now get me dem cracklins and my pepper jelly.
- Method 2 - Baking: Bake the boudin balls in a preheated 375°F oven. Place the boudin on a cookie sheet and bake for 20 to 25 minutes until golden brown, turning halfway through the cooking process.
Common Problems and Solutions
Q: Why does the cheese leak out when I fry them?
A: Make sure the boudin is completely sealed around the cheese with no gaps. Chilling the formed balls for 1-2 hours before frying helps the boudin firm up and hold the cheese better. Don't make the cheese cubes too large.
Q: Can I make these ahead of time?
A: Yes! Form and bread the boudin balls, then refrigerate for up to 24 hours or freeze for up to 3 months. Fry straight from frozen, adding 1-2 minutes to cooking time.
Q: The coating falls off when I fry them. What went wrong?
A: Make sure you follow the coating sequence exactly - water dip, flour, egg wash, then seasoned Panko. Each layer helps the next one stick. Don't skip the water dip at the beginning.
Tips and Techniques
Using store-bought boudin makes this recipe easy and authentic. Look for good quality boudin from a Louisiana meat market or specialty store. The Panko bread crumbs give a lighter, crispier coating than regular breadcrumbs.
Ingredient Substitutions
- Panko bread crumbs: Regular breadcrumbs or crushed crackers
- Pepper Jack cheese: Cheddar, mozzarella, or cream cheese
- Store-bought boudin: Homemade boudin
Equipment Needed
- Deep fryer or heavy pot for frying
- Candy or deep-fry thermometer
- Paper towels for draining
- Cookie sheet (if baking)
Historical Context
Boudin balls became popular in Louisiana as a way to serve traditional boudin sausage as finger food at parties and football games. Adding cheese to the center is a modern innovation that makes them even more irresistible.
