Boudin Balls Stuffed with Pepper Jack Cheese
Boudin is great served in links and eaten with cracklins and pepper
jelly, but I just love boudin that is stuffed with Pepper Jack cheese!
These boudin balls will be a hit at your next gathering, or just for
- 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
- 1 egg
- 1/2 cup milk
- Water for dipping balls
- Flour for first coating
- Oil for frying
- Pepper Jack Cheese 8oz block cubed
- Mix the Panko bread crumbs with the seasonings, black pepper, 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
- Cut the pepper cheese block into approximately 1
inch X 3/4 inch cubes depending on the size of the size of the boudin
- 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
- 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 one hour to two hours is recommended, you can fry right
away, If making ahead, chilling is great.
- Method 1 - Heat oil to
350 degrees 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.
- Method 2 - Bake the boudin balls in a
preheated 375 degrees oven. Place the boudin on a cookie sheet and bake
for 20 to 25 minutes until golden brown, turning halfway through the
Serve warm but will taste great even when cold.
This goes great with
cracklins and pepper jelly.
Yield : 24 Servings : 24
servings Prep Time : 45m Cook Time : 4m Ready In : 49m
can use the raw boudin or the cooked boudin in this recipe.
Recipe and photo courtesy of
Real Cajun Recipes.
Cajun Recipes Page 1