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Food

GoNOLA Recipes at Home: Emeril’s Boudin Balls with Creole Mustard Dipping Sauce

Any good Southerner knows the delicious value in deep-frying just about anything. In Southern Louisiana we like to fry up our beloved boudin (pork & rice sausage) in the form of boudin balls. They’re a Jazz Fest tradition, served in Food Area I by Papa Ninety Catering, and one of Emeril Lagasse’s personal favorites. That’s why this week’s recipe is Emeril’s Boudin Balls with Creole Mustard Dipping Sauce. Be sure to check out Emeril Lagasse’s guide to Jazz Fest for his favorite Jazz Fest eats, plus surival tips to make the most of your Jazz Fest experience!

Boudin Balls with Creole Mustard Dipping Sauce. Photo credit: Colin Lacy, courtesy emerils.com
Boudin Balls with Creole Mustard Dipping Sauce. Photo credit: Colin Lacy, courtesy emerils.com

Prep Time: 45 minutes
Total Time: 1 hour 15 minutes
Yield: 6 servings, 48 balls

Ingredients

Boudin Balls

Creole Mustard Dipping Sauce

  • 1 cup mayonnaise
  • 5 tablespoons Creole mustard, or other whole-grain spicy mustard
  • 2 cloves garlic, minced
  • 1/4 teaspoon cayenne pepper

Directions

In a shallow bowl, season the flour with 1 tablespoon of the salt. In another shallow bowl, place the breadcrumbs.

In a third shallow bowl, whisk the eggs together with the milk and the remaining 1 teaspoon salt.

With damp hands, shape the boudin into balls the size of unshelled walnuts, about 2 tablespoons each. Dredge the balls in the flour, and then dip them in the egg wash, letting the excess drip off. Finally, dredge the balls in the breadcrumbs, turning to coat them evenly.

Transfer the boudin balls to a parchment-lined baking sheet and refrigerate for at least 30 minutes or up to overnight.

Preheat the vegetable oil in a deep fryer to 350°F. Line a baking sheet with paper towels. Using a slotted spoon and working in batches, slide the balls gently into the oil and fry until golden, 3 to 4 minutes. Remove from the oil and drain briefly on the prepared baking sheet. Let them cool briefly before serving.

While the boudin balls cool, make the Creole Mustard Dipping Sauce: In a small bowl, stir together the mayonnaise, Creole mustard, garlic, and cayenne.

Serve the boudin balls hot or warm, with the mustard dipping sauce alongside.

Mallory Whitfield is an artist, speaker, and author based in New Orleans. In 2016, she was honored to be included in the 19th class of Gambit’s 40 Under 40, which salutes the brightest innovators, artists, and professionals in New Orleans. She currently hosts the Badass Creatives podcast, which features marketing and business advice for creatives, as well as interviews with a diverse range of handmade artists, performers, makers, and creative entrepreneurs. During Mardi Gras, you can usually find her parading with Noisician Coalition in Muses or with The 501st Legion in Tucks.

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