Deep Fried Boudin Balls

Deep Fried Boudin Balls

from thecaglediaries.com
30 min

Boudin Balls are a delicious snack from South Louisiana where balls of Boudin Sausage meat are rolled up then coated in breadcrumbs and fried. A treat that tastes great dipped in a Remoulade Sauce, or a Cajun Mustard Cream Sauce.

Ingredients

  • 2 Pounds Boudin Sausage Links
  • 2 Each Large Eggs
  • 1/2 Cup Buttermilk
  • 1 Tablespoon Creole Seasoning
  • 2 Cups Plain Breadcrumbs (plain)
  • 1 teaspoon Onion Powder
  • 1 teaspoon Garlic Powder
  • 1 Cup All Purpose Flour
  • Canola Oil (for frying)

Directions

  1. 1

    Remove casing from Boudin Sausage links with kitchen shears.

  2. 2

    Roll Boudin Sausage meat into 1-1/2" Balls, then refrigerate for 1 hour or more.

  3. 3

    Beat eggs in a medium sized bowl.

  4. 4

    Add the buttermilk to the eggs and mix together.

  5. 5

    In another medium sized bowl mix the seasonings with the breadcrumbs.

  6. 6

    Set up your dredging stations, with the flour in a bowl first, then the egg/buttermilk mix and last the breadcrumb mix.

  7. 7

    Remove the boudin balls from the refrigerator and coat each one in the flour first, then into the egg/buttermilk mix and last the breadcrumbs.

  8. 8

    Heat frying oil to 350°F (at least 2" deep) and fry until golden (about 3-4 minutes). Serve right away with a dip.