Real Louisiana Boudin Balls

Boudin Balls

**COOK:**16 mins

**CHILLING TIME:**30 mins

**TOTAL:**1 hr 16 mins

*Boudin balls are fried Cajun appetizers made with spicy pork and rice sausage. Make this Louisiana recipe for game day or party snacks! *

INGREDIENTS

▢3 lbs Boudin sausage casings removed and filling crumbled

▢1 cup all purpose flour

▢2 tsp Cajun seasoning my version or Tony Chachere’s

▢2 cups Panko breadcrumbs

▢2 large eggs

▢1/4 cup milk

▢2 cups vegetable oil for deep-frying

INSTRUCTIONS

In a bowl, season the flour with Cajun Seasoning Blend. In another bowl, place the breadcrumbs. In a third bowl, whisk the eggs and milk together.

With 2 tablespoon scooper or wet hands, shape the boudin into balls the size of unshelled walnuts. Roll the balls in the flour, and then toss them in the beaten egg wash, letting the excess drip off. Dredge the balls in the breadcrumbs, turning to coat them evenly. Pressing gently to adhere.

Transfer the boudin balls to a parchment-lined baking sheet and refrigerate for at least 30 minutes.

Preheat the vegetable oil in a deep fryer to 350°F. Line a baking sheet with wire rack and paper towels. Working in batches and turning often, fry until golden, 3 to 4 minutes. Remove from the oil and drain on rack lined baking sheet. Let cool briefly before serving as is or with Remoulade sauce.

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