Boudin is a mouthwatering sausage made from pork meat, vegetables, rice, and Cajun seasonings. It’s the Cajun people’s answer to the burrito.
Besides its taste, one of the many things people enjoy about boudin is it’s affordable, portable, and straightforward. The filling alone is so good that it’s used to create many other dishes.
Boudin dishes taste even better when accompanied by a sauce. But with so many boudin variations and sauces, finding a complementary pair can be tricky. In general, boudin dishes work well with a mustard-based sauce.
Read on as I discuss what sauce goes with boudin balls and sausages.
Boudin Balls and Dipping Sauce
Traditionally, boudin is filled with cooked rice, green peppers, onions, ground pork, and Cajun seasonings. It’s this filling that’s used to make boudin balls.
Its origin can be traced as far back as the early 1800s. Around this time, the Acadians migrated to Louisiana from France.
Survival in the remote areas of Louisiana required creativity to make the most of what was available.
For example, using every last bit of a slaughtered hog was the only way.
Boudin sausage was born when the scraps of pork, combined with herbs and spices, were stuffed into the pork intestine and then cooked.
The delicacy options that stemmed from that one dish are endless and could quite quickly fill this page.
Variations to the boudin sausage include boudin pisolites, boudin tater tots, boudin king cake, boudin pie, and boudin balls.
Boudin balls are a classic spin on the boudin sausage, one of many Louisianan specialties and ultimate comfort food.
They are made by shaping the traditional filling into balls, rolling it in breadcrumbs, then deep-frying until golden brown and perfectly crisp.
Boudin balls are the perfect dish for sharing and dipping. Louisianan restaurants typically serve them as an appetizer.
Though boudin balls are tasty on their own, it slightly changes their texture and taste instantly when accompanied by a dip.
They can be paired with many sauces, but the most prominent dipping sauces used are creole spicy mustard dip and remoulade sauce.
What Sauce Goes with Boudin Balls?
The best sauce for boudin balls is mustard-based. The Cajun’s prefer to enjoy their boudin balls with a homemade Creole spicy mustard dip or remoulade sauce.
Mustard is the go-to sauce for most boudin variations, as its pungent taste works well with most meats and vegetables.
Both sauces are pretty straightforward to make. Here’s a quick recipe that can be used as a guide to making your own:
Creole Mustard Dipping Sauce
- 1 cup of mayonnaise
- 5 tablespoons of Creole mustard or another whole-grain spicy mustard
- 1/4 teaspoon of cayenne pepper
- 2 cloves of garlic, minced
Combine the ingredients in a small bowl and mix well.
Keep covered and refrigerated until you’re ready to eat it.
- 2/3 cup of mayonnaise
- 2 teaspoons of ketchup
- 1 tablespoon of creole mustard
- 1 tablespoon of finely chopped celery (optional)
- 1 tablespoon of lemon juice
- 1 tablespoon of fresh parsley or 1 teaspoon of dried parsley
- 1 dash of cayenne pepper
- 1 medium green onion finely chopped
- 1 dash of freshly ground black pepper
In a small bowl, combine the Creole mustard, mayonnaise, celery, lemon juice, green onion, cayenne pepper, parsley, and black pepper.
Mix well, then cover and refrigerate until ready for use.
Homemade Boudin Balls
- 3 pounds of boudin sausage removed from casings
- 1 tablespoon and 1 teaspoon of kosher salt
- 1 cup of flour
- 2 large eggs
- 2 cups of coarse dry breadcrumbs
- 1/4 cup of milk
- Vegetable oil for deep-frying
- Season the flour with one tablespoon of salt in a shallow bowl. Then in another shallow bowl, place the breadcrumbs.
- Whisk the eggs and milk with the remaining teaspoon of salt in a third shallow bowl.
- Dampen your hands and shape the boudin into balls, the size of an unshelled walnut, using about two tablespoons of boudin each.
- Dredge the balls in flour, then dip them in the egg wash. Allow the excess to drip off.
- Now dredge the balls in the breadcrumbs and ensure the balls are evenly coated.
- Move the balls to a sheet pan lined with parchment paper, and refrigerate for at least 30 minutes or overnight.
- In a deep fryer, preheat your vegetable oil to 350° Fahrenheit. Line a baking sheet with paper towels. Then working in batches, use a slotted spoon to gently slide the balls into the oil to fry for 3-4 minutes until golden brown.
- Transfer the balls onto the baking sheet to drain briefly.
- Allow them to cool off briefly before serving with dipping sauce.
What Sauce Goes with Boudin Sausage?
Boudin sausage isn’t typically eaten with a specific dipping sauce like boudin balls are.
Instead, a popular way to eat boudin is to paste the filling onto a cracker or slice of soft bread, with a small helping of yep, you guessed it, mustard.
Boudin sausages can be dipped in or served with:
- Hot sauce
- BBQ sauce
- Banana peppers
These options enrich the boudin ingredients nicely and will please your taste buds.
Boudin sausages are added to plain, fruit, or pasta salads.
They can be served with scrambled eggs for breakfast or added to a lunch or dinner time meal consisting of meat, baked mac and cheese, veggies, green and red baked beans.
They also make their way into other comfort foods like soups and one-pot casseroles.
Since boudin’s first conception over two centuries ago, it has been one of the star dishes in Cajun culture and throughout Louisiana.
Over the years, it has evolved into countless different dishes. Boudin filling is added to sweet and savory dishes like cake, pie, and popular appetizers like boudin balls.
The delightful and crispy breadcrumbed boudin ball is most enjoyed when served with a spicy seasoned mustard and mayonnaise sauce.
This offers an outstanding balance of ingredients and spicy mustard flavors with textures that blend well.
During your boudin explorations, you may notice that mustard is typically mentioned in the same sentence as boudin.
So, just reach for the mustard when in doubt about what sauce goes with boudin. You can’t go wrong!