Boudin Sausage Patties
Crispy on the outside, soft and savory on the inside, these pan-fried boudin patties are a Louisiana classic. Made by removing the filling from boudin links and searing them to perfection, they're a delicious breakfast or appetizer.
For 4 servings
4 steps. 10 minutes total.
- 1
Step 1
- a.Prepare the Boudin Filling
- b.Using a sharp knife, carefully slice the boudin sausage casings lengthwise from end to end.
- c.Gently squeeze the filling out of the casings and into a medium-sized mixing bowl.
- d.Discard the empty casings.
- 2
Step 2
- a.Form and Coat the Patties
- b.Divide the boudin filling into 8 equal portions. For easier handling and to prevent sticking, lightly wet your hands with water.
- c.Roll each portion into a smooth ball, then gently flatten it into a patty that is approximately 1/2-inch thick and 2-3 inches in diameter.
- d.In a shallow dish or on a plate, combine the all-purpose flour, salt, and black pepper. Whisk to combine.
- e.Carefully dredge each boudin patty in the flour mixture, ensuring a light, even coating on all sides. Shake off any excess flour.
- 3
Step 3
- a.Pan-Fry the Patties
- b.Place a large cast-iron or heavy-bottomed skillet over medium-high heat. Add the vegetable oil and butter.
- c.Once the butter has melted and the oil begins to shimmer (about 1-2 minutes), carefully place the patties in the skillet. Work in batches to avoid overcrowding the pan.
- d.Fry the patties for 4-5 minutes on the first side, or until a deep, golden-brown, and crispy crust has formed. Do not press down on them.
- e.Flip the patties carefully with a spatula and cook for another 4-5 minutes on the second side until equally browned and crisp.
- f.Transfer the cooked patties to a wire rack or a plate lined with paper towels to drain any excess oil.
- 4
Step 4
- a.Serve
- b.Garnish the hot boudin patties with freshly sliced green onions.
- c.Serve immediately with your favorite dipping sauce, such as Creole mustard or remoulade.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best crust, use a well-seasoned cast-iron skillet. It retains and distributes heat evenly.
- 2To help the patties hold their shape, chill the boudin links for 30 minutes in the refrigerator before removing the filling.
- 3Avoid pressing down on the patties with your spatula while they cook. This will squeeze out the fat and moisture, resulting in dry patties.
- 4Form the patties ahead of time and store them on a parchment-lined tray in the refrigerator for up to 24 hours before frying.
- 5If the boudin mixture feels too loose, you can mix in a tablespoon of breadcrumbs or cracker meal to help bind it.
Adapt it for your goals.
Spicy Kick
Add 1/4 teaspoon of cayenne pepper to the flour mixture for an extra kick of heat.
Cheesy Boudin PattiesCheesy Boudin Patties
Mix 1/4 cup of shredded sharp cheddar or pepper jack cheese into the boudin filling before forming the patties.
Baked VersionBaked Version
For a lighter option, place the dredged patties on a baking sheet lined with parchment paper. Bake at 400°F (200°C) for 15-20 minutes, flipping halfway through, until golden and crispy.
Gluten FreeGluten-Free
Substitute the all-purpose flour with a gluten-free all-purpose blend or fine cornmeal for dredging.
Why this is on our healthy list.
Rich in Protein
Pork is a primary ingredient in boudin, making these patties a good source of complete protein, which is essential for muscle repair, growth, and overall body function.
Source of B Vitamins
Pork and rice provide several B vitamins, including niacin and thiamine, which are crucial for converting food into energy and maintaining a healthy nervous system.
Provides Iron
Boudin contains a notable amount of iron, a mineral vital for producing hemoglobin, which carries oxygen in the blood, helping to prevent fatigue and anemia.
Frequently asked questions
Boudin is a type of sausage traditional to Louisiana Cajun cuisine. It's typically made from a mixture of cooked pork, rice, onions, green peppers, and various seasonings, all stuffed into a natural sausage casing.