Basic Boudin Balls

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READY IN: 30mins
YIELD: 4 dozen
UNITS: US

INGREDIENTS

Nutrition
  • 2
    lbs boudin sausages
  • 2
    eggs, beaten
  • 1
    cup breadcrumbs, seasoned with salt and cayenne
  • 48
    fresh chilies, approximately one per ball (varies)
  • oil (for frying)
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DIRECTIONS

  • Remove boudin from casing; mix in fresh chiles.
  • Shape mixture into balls about the size of a golf ball or smaller.
  • Dip in beaten egg mixture and then into seasoned bread crumbs.
  • I like to either use a large bowl with the bread crumbs in it and tossing 10 balls in it at a time and"tossing" to coat.
  • [Bestto coat only as many balls as you can fry at one time; seasoning gets soggy if allowed to sit].
  • Or, put bread crumbs in a large plastic bag, add balls, and"shake".
  • Heat approx 1 1/2 inch of oil in a large, heavy bottomed (cast iron is excellent) skillet.
  • Deep fat fry balls at 375 degrees (temp may be lowered, but no lower than 345 degrees) until golden brown, about 10 minutes per batch.
  • Drain on paper towels.
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