1lb
Cajun boudin sausage, casings removed and filling crumbled
2cups
vegetable oil for deep-frying
DLM Remoulade Sauce or Creole mustard for dipping, if desired
INSTRUCTIONS
1
In a shallow bowl, season the flour with Cajun seasoning blend. In another shallow bowl, place the breadcrumbs. In a third shallow bowl, whisk 2 of the eggs and milk together.
2
In a bowl, mix the crumbled boudin together with the remaining egg and 1-2 tablespoons of the seasoned flour to help bind sausage mixture. Using a small scoop, shape into balls. 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 bread crumbs, pressing lightly to adhere. Place in refrigerator for at least 30 minutes.
3
When ready to fry, heat the vegetable oil in a deep pan or deep-fryer to 350°F.
4
Line a baking sheet with wire rack and paper towels. Working in batches and turning often, fry until golden, 2 to 3 minutes. Remove from the oil and drain on rack-lined baking sheet. Excellent as is or serve with DLM Remoulade Sauce or Creole mustard for dipping.
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Boudin Balls
PREP TIME40 mins
COOK TIME15 mins
SERVINGS4
INGREDIENTS
½cup
flour
2tsp
Cajun seasoning
1cup
Panko bread crumbs
3
large eggs, divided
¼cup
milk
1lb
Cajun boudin sausage, casings removed and filling crumbled
2cups
vegetable oil for deep-frying
DLM Remoulade Sauce or Creole mustard for dipping, if desired
INSTRUCTIONS
1
In a shallow bowl, season the flour with Cajun seasoning blend. In another shallow bowl, place the breadcrumbs. In a third shallow bowl, whisk 2 of the eggs and milk together.
2
In a bowl, mix the crumbled boudin together with the remaining egg and 1-2 tablespoons of the seasoned flour to help bind sausage mixture. Using a small scoop, shape into balls. 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 bread crumbs, pressing lightly to adhere. Place in refrigerator for at least 30 minutes.
3
When ready to fry, heat the vegetable oil in a deep pan or deep-fryer to 350°F.
4
Line a baking sheet with wire rack and paper towels. Working in batches and turning often, fry until golden, 2 to 3 minutes. Remove from the oil and drain on rack-lined baking sheet. Excellent as is or serve with DLM Remoulade Sauce or Creole mustard for dipping.