Boudin Balls

Instructions

1. 1

   Prepare and Chill the Boudin

   • Carefully slice open the boudin sausage casings and squeeze the filling into a medium bowl. Discard the casings.
   • Using a small cookie scoop or your hands, form the filling into uniform 1.5-inch balls (about 2 tablespoons each).
   • Place the formed balls on a baking sheet lined with parchment paper.
   • Cover and refrigerate for at least 30-60 minutes, or until firm. This step is crucial to prevent them from falling apart during frying.
2. 2

   Set Up the Breading Station

   • Prepare three shallow dishes. In the first, whisk together the all-purpose flour, Cajun seasoning, salt, and black pepper.
   • In the second dish, whisk the eggs and milk together until smooth and uniform.
   • In the third dish, place the panko breadcrumbs.
3. 3

   Coat the Boudin Balls

   • Remove the chilled boudin balls from the refrigerator.
   • Working with one ball at a time, first dredge it in the seasoned flour, tapping off any excess.
   • Next, dip the floured ball into the egg wash, allowing any excess to drip off.
   • Finally, roll the ball in the panko breadcrumbs, pressing gently to ensure an even, thick coating. Place the coated ball back on the parchment-lined sheet.
4. 4

   Fry to Golden Perfection

   • In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a deep-fry thermometer for accuracy.
   • Carefully lower 4-5 boudin balls into the hot oil, being careful not to overcrowd the pot.
   • Fry for 3-4 minutes, turning them gently, until they are a deep golden brown and crispy on all sides.
   • Using a slotted spoon or spider strainer, remove the fried balls and transfer them to a wire rack set over a baking sheet to drain excess oil.
5. 5

   Garnish and Serve

   • Repeat the frying process with the remaining boudin balls, ensuring the oil returns to 350°F between batches.
   • Garnish the hot boudin balls with a sprinkle of fresh chopped parsley.
   • Serve immediately with a side of Creole mustard or remoulade sauce for dipping.