Name: Boudin Balls by Joy Wooley
Prep time: 30 min
Cook time: 15 min
Yield: 6 People
Ingredients: 1 Boudin Link; 1/2 cup Flour; 1/2 cup Seasoned Breadcrumbs; 2 Eggs

Boudin Balls by Joy Wooley

If you're from the Louisiana or Texas Gulf Coast, you've surely this local favorite. If not, you are in for a serious treat!

Boudin Balls by Joy Wooley

If you're from the Louisiana or Texas Gulf Coast, you've surely this local favorite. If not, you are in for a serious treat!

Servings	Prep Time	Cook Time
6People	30Minutes	15Minutes

Servings	Prep Time
6People	30Minutes

Cook Time

15Minutes

Course Appetizer
Cuisine Cajun

Ingredients

1 Boudin Link
1/2 cup Flour
1/2 cup Seasoned Breadcrumbs
2 Eggs

Servings: People

Units:

Ingredients

1 Boudin Link
1/2 cup Flour
1/2 cup Seasoned Breadcrumbs
2 Eggs

Servings: People

Units:

Course Appetizer
Cuisine Cajun

Instructions

Heat oil in deep fryer to about 360-370° F. Remove Boudin from casing and crumble. Shape into 1 1/2-inch balls. Put flour in small bowl, beaten eggs in another small bowl, and seasoned breadcrumbs in yet, another small bowl. Coat each ball with flour, then with the beaten eggs, and then gently roll in the breadcrumbs to coat thoroughly. Deep fry the balls, two at a time in hot oil until golden brown. Drain, then serve with Remoulade Sauce or your favorite sauce.

Recipe Notes

You can make the Boudin Balls ahead of time, let them cool completely, and then freeze. When you are ready to use, thaw out Boudin Balls; and pre-heat oven to 350° F. Use non-stick cooking spray to coat cookie sheet and spread out thawed Boudin Balls. Place cookie sheet in the middle rack of oven and bake for 15 minutes or until crisp. Serve while hot.