Boudin balls are an appetizer or hors d'oeuvre made with a vibrantly spiced Cajun style boudin blanc. Boudin blanc is a white pork sausage made from pork rice dressing. A part of Cajun cuisine, fried boudin balls have their origins in Cajun country of southern Louisiana. Make your own boudin balls and deep fry them. Serve them alone during your next dinner party while they are still hot, or with a homemade remoulade sauce to dip in.
Instructions
1. Heat the cooking oil in your deep fryer to 360 degrees Fahrenheit.
2. Remove the casing from the two boudin blanc sausage by inserting the tip of a sharp knife through the top of the casing and running the knife down the side of the sausage. Pull out the meat and place it in a mixing bowl.
3. Crumble the boudin sausage meat with your fingers into even sized pieces. Pick up 1 1/2 inch sized portion of the boudin meat and use your hands to press the meat together into a ball. Shape the rest of the boudin meat into 1 1/2 inch balls.
4. Place 1/2 cup all-purpose flour in one bowl. Place 1/2 cup seasoned bread crumbs in the second bowl. Add two eggs to the third bowl and beat them with a wire whisk until they are light yellow in color.
5. Roll the boudin balls in the flour until well coated. Roll the balls in the egg and coat them, then roll the balls in bread crumbs until fully coated.
6. Line a with paper towel. Place the boudin balls, two at a time, on the fryer wire spider and release them into the fryer oil. Roll the balls over occasionally with the tip of the spider as they cook. When they are golden brown, remove them and set them onto the paper towel lined cookie sheet to drain the oil.
7. Insert one toothpick into the top of each ball and serve immediately.
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