Basic Boudin Balls

Description

Simple basic use of boudain sausage to make into boudain balls.

File:Basic Boudin Balls.jpg

Basic Boudin Balls

Ingredients

• 2 lbs boudain sausages
• 2 eggs, beaten
• 1 cup breadcrumbs, seasoned with salt and pepper
• oil (for frying)

Procedures

1. Remove boudain from casing; mix in fresh chiles.
2. Shape mixture into balls about the size of a golf ball or smaller.
3. Dip in beaten egg mixture and then into seasoned bread crumbs.
4. I like to either use a large bowl with the bread crumbs in it and tossing 10 balls in it at a time and"tossing" to coat.
5. Best to coat only as many balls as you can fry at one time; seasoning gets soggy if allowed to sit.
6. Or, put bread crumbs in a large plastic bag, add balls, and"shake".
7. Heat approx 1½ inch of oil in a large, heavy bottomed (cast iron is excellent) skillet.
8. Deep fat fry balls at 375°F (temp may be lowered, but no lower than 345°F) until golden brown, about 10 minutes per batch.
9. Drain on paper towels.