What Sauce Goes Well With Boudin?
Boudin and mustard-based sauce go great together! Boudin is not your typical type of sausage.
Boudin is a highly seasoned pork sausage that is traditionally made with blood, fat, and pork scraps.
It is commonly served at Cajun restaurants and is a traditional food of Louisiana.
A delicious sausage made from pork meat, vegetables, rice, and Cajun seasonings is called boudin.
The Cajun people think of it as their answer to the burrito. boudin is affordable, portable, and straightforward, which is one of the things that people enjoy about it.
The filling alone is so good that it can be used to make many other dishes.
When accompanied by a sauce, the boudin dishes taste even better.
Finding synergy between boudin variations and sauces can be difficult. The boudin dishes work well with the mustard-based sauce.
In this article, I will discuss the sauces that go well with boudin.
Boudin Balls and Dipping Sauce
The boudin is usually filled with cooked rice, green peppers, onions, ground pork, and Cajun seasonings. This is the filling that is used to make boudin balls.
As far back as the early 1800s, its origin can be traced. Around this time, the Acadians migrated from France to Louisiana.
The creativity needed to make the most of what was available in Louisiana’s remote areas. The only way to do that was to use every last part of the hog.
The creation of boudin sausage can be traced back to when the scraps of pork, combined with herbs and spices, were stuffed into the pork intestine and cooked.
There are so many options that came from that one dish that it could fill this page in no time.
Boudin pisolites, boudin tater tots, boudin king cake, boudin pie, and boudin balls are some of the variations of the boudin sausage.
One of the most popular Louisiana specialties is boudin balls, a delicious spin on the boudin sausage.
They are made by rolling the traditional filling into balls, then deep-frying them until they are golden brown and crisp.
The perfect dish for dipping and sharing is boudin balls. They are typically served as a starter in Louisiana restaurants.
When accompanied by a dip, boudin balls change their texture and taste just as quickly as they do on their own.
The creole spicy mustard dip and remoulade sauce are some of the most popular dipping sauces.
Best Sauce for Boudin Balls?
The mustard-based sauce is the best for boudin balls. The Cajuns prefer to eat their boudin balls with a homemade Creole spicy dip mustard or remoulade sauce.
The go-to sauce for most boudin variations is mustard, as it has a great taste and works well with most meats and vegetables. The sauces are straightforward to make.
A quick recipe that can be used as a guide to making your own is here.
Creole Mustard Dipping Sauce
- 1 cup of mayonnaise
- 5 tbsp of Creole mustard
- 1/4 tbsp of cayenne pepper
- 2 cloves of garlic, minced
- Take the ingredients into a small bowl and mix them.
- It should be covered and refrigerated until you are ready to eat it.
- 2/3 cup of mayonnaise
- 2 tbsp of ketchup
- 1 tbsp of creole mustard
- 1 tbsp of finely chopped celery (optional)
- 1 tbsp of lemon juice
- 1 tbsp 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
Take a small bowl, and combine the Creole mustard, celery, mayonnaise, lemon juice, green onion, parsley, cayenne pepper, and black pepper.
Mix them well, then cover them and refrigerate until ready for use.
Homemade Boudin Balls
- 3 pounds of boudin sausage (casings should be removed)
- 1 tbsp 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
- The flour should be put in a shallow bowl with a small amount of salt.
- Go to another shallow bowl and place the breadcrumbs there.
- In a third shallow bowl, whisk the eggs and milk with the rest of the salt.
- Put your hands together and shape the boudin into balls, the size of an unshelled walnut, using about two ounces of boudin per ball.
- The balls should be dipped in the egg wash after being dredged in flour.
- The excess should be allowed to trickle off.
- Ensure that the balls are evenly coated by dredging the balls in the breadcrumbs.
- Move the balls to a pan lined with paper and keep them there for at least 30 minutes or overnight.
- In a deep fryer, cook your vegetable oil at a high temperature.
- Place the baking sheet with the paper towels on it.
- Then, working in batches, use a spoon to gently slide the balls into the oil and fry them for a few minutes until golden brown.
- The balls should be transferred onto the baking sheet to drain.
- Before serving with dipping sauce, allow them to cool off for a bit.
What Sauce Goes Best with Boudin Sausage?
Unlike boudin balls, boudin sausage isn’t typically eaten with a specific dipping sauce.
Instead, a popular way to eat boudin is to paste the filling onto a cracker or slice of soft bread and have a small amount of mustard.
Boudin sausages served with:
- Hot sauce
- BBQ sauce
- Banana peppers
The options enriched the boudin ingredients nicely and will please your taste buds.
Adding boudin sausages to plain, fruit, or pasta salads is a popular way to make them.
They can be added to a meal consisting of meat, baked mac and cheese, veggies, green and red baked beans, and scrambled eggs for breakfast or lunch.
Soups and one-pot casseroles are some of the other comfort foods they make their way into.
One of the top dishes in Cajun culture and throughout Louisiana has been boudin since it was first conceived over two centuries ago.
Over the years, it has evolved into many different dishes. Popular dishes that include boudin filling include cake, pie, and boudin balls.
When it’s served with a spicy seasoned mustard and mayonnaise sauce, the boudin ball is most enjoyed.
This has an excellent balance of ingredients and spicy mustard flavors that blend well.
Mustard is usually mentioned in the same sentence as boudin, during your boudin explorations.
If you’re in doubt about what sauce goes with boudin, just reach for the mustard. You have to go the right way.
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