Louisiana Char-Grilled Boudin Balls

Introduction

Louisiana char-grilled boudin balls are a delicious, crispy, and smoky take on a Southern classic. These bite-sized treats are packed with Cajun flavors and grilled to perfection on the Arteflame grill. By searing them on the center grate at 1,000°F and finishing them on the flat cooktop, you achieve a perfect crispy outside while keeping the inside juicy and flavorful. Whether you're hosting a backyard barbecue or a game-day party, these grilled boudin balls are sure to impress!

Ingredients

• 1 lb boudin sausage, casing removed
• 1 cup panko breadcrumbs
• 1 egg, beaten
• 1/2 cup shredded cheddar cheese
• 1/4 cup green onions, chopped
• 1 tsp Creole seasoning
• 2 tbsp unsalted butter
• 1/2 cup spicy remoulade sauce (for dipping)

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins and place them inside the fire bowl.
2. Stack firewood over the soaked napkins.
3. Light the paper napkins and allow the fire to build.
4. Wait about 20 minutes for the grill cooktop to heat up.

Step 2: Prepare the boudin balls

1. In a mixing bowl, combine the boudin sausage, panko breadcrumbs, beaten egg, shredded cheddar cheese, chopped green onions, and Creole seasoning.
2. Mix thoroughly until well combined.
3. Form the mixture into bite-sized balls, about 1 inch in diameter.

Step 3: Sear the boudin balls

1. Place the boudin balls on the center grill grate.
2. Sear them for about 1 minute per side until a golden, crispy crust forms.

Step 4: Cook on the flat top

1. Move the boudin balls to the flat cooktop surrounding the center grill grate.
2. Melt 2 tablespoons of butter on the cooktop.
3. Cook the boudin balls for another 5-6 minutes, turning occasionally until fully cooked.
4. Remove from the grill when the internal temperature reaches 150°F (it will continue to rise to 165°F off the grill).

Step 5: Serve

1. Remove the boudin balls from the grill.
2. Serve hot with spicy remoulade sauce for dipping.
3. Enjoy your crispy, grilled Louisiana boudin balls!

Tips

• Grill in batches to avoid overcrowding the cooktop.
• Adjust the cooking position on the griddle to control the heat intensity.
• Use a food thermometer to ensure the right doneness.
• Let the boudin balls rest for a few minutes before serving to retain juiciness.
• Customize the Creole seasoning to your spice preference.

Variations

• Spicy Jalapeño: Add diced jalapeños for an extra spicy kick.
• Herb-Infused: Mix in fresh chopped parsley, thyme, and basil.
• Cheese Explosion: Stuff the boudin balls with pepper jack cheese for a gooey center.
• Seafood Delight: Mix in finely chopped shrimp or crab for a seafood twist.
• Bacon-Wrapped: Wrap the boudin balls in bacon before searing for extra smoky flavor.

Best Pairings

• Grilled Cajun corn on the cob
• Southern-style coleslaw
• Chilled Louisiana-style beer
• Smoky barbecue baked beans
• Creole remoulade dipping sauce

Conclusion

Grilling Louisiana-style boudin balls on the Arteflame grill brings out robust flavors with a crispy bite and juicy interior. This method ensures a perfect cook while enhancing their smoky, savory essence. Whether as an appetizer or snack, these boudin balls will be a hit at any gathering!