Boudin Logs

If you’ve ever had Boudin Balls, you already know how flavorful this Cajun staple is — but sometimes, you just want something quick, crispy, and no-fuss. That’s where these Boudin Logs come in. Simple to make and big on flavor, they’re the perfect snack or appetizer when you want something that tastes like you spent all day on it (but didn’t).

Ingredients

• 1 lb Boudin sausage (any variety — remove from casing)

• 1 cup flour

• 2 eggs, beaten

• 1 ½ cups seasoned bread crumbs

• Ranch & Rifle seasoning of your choice (we love The A.P. or Hot Honey)

• Oil for frying

Instructions

1. Prep the Boudin:
   Remove the Boudin from its casing and cut into small “logs” — about the size of a thick finger or sausage link.

2. Set up your dredging station:

   • Bowl 1: Flour seasoned with your favorite Ranch & Rifle rub.

   • Bowl 2: Beaten eggs.

   • Bowl 3: Seasoned bread crumbs.

3. Coat each Boudin log:
   Roll the logs first in the flour, then the egg, then the breadcrumbs. Make sure each log is well coated.

4. Fry ‘em up:
   In a cast iron skillet, heat about ½ inch of oil over medium-high heat. Carefully place your Boudin logs into the oil and fry until golden brown on all sides — about 2–3 minutes per side.

5. Rest & serve:
   Transfer to a paper towel–lined plate, let cool for a minute or two, and enjoy while warm.

No thermometer, no stress — just pure Cajun comfort food with a crispy twist. Serve these up with your favorite dipping sauce, we suggest rémoulade (or hot sauce, ranch, or a spicy aioli) and enjoy!