I ve heard the flavor is a combination of thousand island salad dressing and remoulade. Once balls are prepared and oil is heated to about 350f fry boudin balls in the oil about 8 10 or until browned and crisp on the exterior. Take the boudin balls and roll them in the cracker meal. Form boudin into 2 balls and roll one at time in milk then dredge in flour. Fry balls in batches in oil until light brown 2 to 3 minutes.
Set aside on wax paper. Working in batches is best. Refrigerate for 1 to 2 hours. I saw it everywhere during our visit. Place bread crumbs in a shallow bowl.
-
RELATED ARTICLE :
- sun dried tomato and goat cheese sous vide egg bites
- stuffed banana peppers with ground beef and cream cheese
- stuffed banana peppers with sausage and ricotta cheese
Form homemade boudin into walnut sized balls. Working in batches dip balls in egg mixture letting excess drip off. Shape the boudin into balls the size of golf balls. Shape boudin sausage into 1 inch balls. But here in mississippi we have something called comeback sauce.
Drop the boudin ball and fry until golden brown. Finally dredge the balls in the breadcrumbs turning to coat them evenly. Directions to make the boudin sausage in a large saucepan combine the pork butt pork liver water onions bell peppers celery garlic 1 teaspoon salt 1 4 teaspoon cayenne and 1 4 teaspoon. In southeast louisiana folks take boudin our beloved pork and rice sausage remove it from its casing and form it into balls that are then breaded and deep fried. In another shallow bowl whisk together eggs salt slap ya mama hot cajun seasoning and slap ya mama cajun pepper sauce.
In another shallow bowl whisk together eggs salt slap ya mama hot cajun seasoning and slap ya mama cajun pepper sauce. Drop the boudin ball and fry until golden brown. Form homemade boudin into walnut sized balls. Add balls in batches to the egg mixture then roll in bread crumbs coating them evenly. Set aside on wax paper.
In southeast louisiana folks take boudin our beloved pork and rice sausage remove it from its casing and form it into balls that are then breaded and deep fried. Boudin sausage is a staple in louisiana cooking. I ve heard the flavor is a combination of thousand island salad dressing and remoulade.
