Boudin Balls
Ingredients
- 1 pound boudin sausage casings removed
- 1 cup all-purpose flour
- 2 large eggs beaten
- 1 1/2 cups panko breadcrumbs
- 1 teaspoon Cajun seasoning
- Vegetable oil for frying (about 3 cups)
- Remoulade sauce or Creole mustard for serving
Instructions
- Scoop the boudin filling into a bowl and divide into 20 even portions, about 1 1/2 tablespoons each.
- Roll each portion into a smooth ball between your palms, pressing out any air pockets.
- Set up a breading station: flour in one dish, beaten eggs in a second, panko mixed with Cajun seasoning in a third.
- Roll each ball in flour, dip in egg, then coat fully in the panko, pressing gently so it sticks.
- Heat the oil in a deep pot to 350°F, checked by dropping in a pinch of panko that should sizzle and rise immediately.
- Fry the balls in batches of 5 or 6 for 3 to 4 minutes, turning occasionally, until deep golden on all sides.
- Lift out with a slotted spoon and drain on paper towels.
- Cool 2 minutes, then serve warm with remoulade sauce for dipping.
Good to Know
Shape the balls a day ahead and keep them chilled; fry straight from the fridge and add an extra minute to the frying time.