Drop the boudin ball and fry until golden brown. This takes sausage to a whole new level. Add boudin balls in a single layer you ll need to do this in batches so as not to crowd the pot. Heat over medium heat until a deep fry or candy thermometer registers 360. Line a baking sheet with paper towels.

Learn more about boudin and why it s a star dish in cajun culture throughout louisiana. For boudin balls you simply remove the casing roll it into balls bread them and deep fry them to a perfect crisp. Next spread 1 1 2 cups of panko breadcrumbs in the bottom of a shallow bowl. If you are able to find pre made boudin these little boudin balls come together very easily. You will need one pound of sausages.

Fry balls in batches in oil until light brown 2 to 3 minutes. Place the baking sheet in the oven to keep the boudin balls warm. Because they can be made small or large deep fried boudin balls make fabulous little appetizers or add them to a breakfast brunch or lunch menu. Place the balls on a cookie sheet and cook for 20 to 25 minutes until golden brown turning halfway thru the cooking process. Place on paper towels to drain.

RELATED ARTICLE :

A sliced french boudin noir cajun style smoked boudin blanc boudins noirs and blancs at a christmas market in brussels. Boudin balls made in marksville louisiana. Or preheat oven to 375 degrees. Cajun boudin sausage contains a seasoned mixture of pork and rice similar to a dirty rice dressing. Transfer to the paper towel lined baking sheet using a slotted spoon.

Using a slotted spoon and working in batches slide the balls gently into the oil and fry until golden 3 to 4 minutes. First start by removing the meat from the casings and throw the casings away. In a large dutch oven pour oil to a depth of 2 inches. Watch the boudin ball cooking video and get the full recipe below. Boudins verts and blancs le boudin boudin gave rise to le boudin the official march of the french foreign legion.

Blood sausage is a colloquial reference to the gear rolled. Combine the milk and egg in a glass bowl. The taste is just as impressive. Form homemade boudin into walnut sized balls. Add balls in batches to the egg mixture then roll in bread crumbs coating them evenly.

Boudin balls are also excellent as a game day snack. The textural contrast between the crispy outside and moist savory inside is a wonder to behold. Serve warm but it tastes great even when cold. Fry until golden brown in color and heated all the way through about 1 minute. Boudin is pork sausage made with rice and seasoning usually stuffed into a casing.

RELATED ARTICLE :

cheese rings filipino
cheese rings
cheesy vegetable lasagna with white sauce

Transfer the boudin balls to a parchment lined baking sheet and refrigerate for at least 30 minutes or up to overnight. How to make boudin balls. Transfer the boudin balls to a parchment lined baking sheet and refrigerate for at least 30 minutes or up to overnight. Boudin balls are also excellent as a game day snack. Blood sausage is a colloquial reference to the gear rolled.

How to make boudin balls. Using a slotted spoon and working in batches slide the balls gently into the oil and fry until golden 3 to 4 minutes. A sliced french boudin noir cajun style smoked boudin blanc boudins noirs and blancs at a christmas market in brussels. Fry balls in batches in oil until light brown 2 to 3 minutes. Learn more about boudin and why it s a star dish in cajun culture throughout louisiana.

Boudin is pork sausage made with rice and seasoning usually stuffed into a casing. Drop the boudin ball and fry until golden brown.