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Boudin Balls Louisiana

Dredge the balls in the flour and then dip them in the egg wash letting the excess drip off. Working in batches is best. Add balls in batches to the egg mixture then roll in bread crumbs coating them evenly.

Camila Farah
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Heat over medium heat until a deep fry or candy thermometer registers 360. Working in batches dip balls in egg mixture letting excess drip off. Shape the boudin into balls the size of golf balls. I saw it everywhere during our visit. In southeast louisiana folks take boudin our beloved pork and rice sausage remove it from its casing and form it into balls that are then breaded and deep fried.

In a large dutch oven pour oil to a depth of 2 inches. Refrigerate for 1 to 2 hours. Finally dredge the balls in the breadcrumbs turning to coat them evenly. Food items purchased on this website are not intended for resale. Boudin balls are made from cajun boudin sausage which is a mixture of ground pork and rice along with seasonings.

Form homemade boudin into walnut sized balls. Drop the boudin ball and fry until golden brown. Heat the cooking oil until a small amount of flour dropped in sizzles on top of the oil. Form boudin into 2 balls and roll one at time in milk then dredge in flour. Set aside on wax paper.

Shape boudin sausage into 1 inch balls. People go crazy for these boudin balls especially at festivals like jazz fest when you want something delicious and bite sized to keep you going throughout the day. The sausage is removed from its casing formed into balls then coated and fried until golden brown. Boudin sausage is a staple in louisiana cooking. I ve heard the flavor is a combination of thousand island salad dressing and remoulade.

Fry balls in batches in oil until light brown 2 to 3 minutes. Place bread crumbs in a shallow bowl. Directions to make the boudin sausage in a large saucepan combine the pork butt pork liver water onions bell peppers celery garlic 1 teaspoon salt 1 4 teaspoon cayenne and 1 4 teaspoon. In louisiana boudin balls may be served with a side of remoulade. Once balls are prepared and oil is heated to about 350f fry boudin balls in the oil about 8 10 or until browned and crisp on the exterior.

Take the boudin balls and roll them in the cracker meal. But here in mississippi we have something called comeback sauce. In another shallow bowl whisk together eggs salt slap ya mama hot cajun seasoning and slap ya mama cajun pepper sauce. 2016 billy s boudin cracklin all rights reserved. Transfer the boudin balls to a parchment lined baking sheet and refrigerate for at least 30 minutes or up to overnight.

Transfer the boudin balls to a parchment lined baking sheet and refrigerate for at least 30 minutes or up to overnight. Take the boudin balls and roll them in the cracker meal. Fry balls in batches in oil until light brown 2 to 3 minutes. Shape boudin sausage into 1 inch balls. Form homemade boudin into walnut sized balls.

2016 billy s boudin cracklin all rights reserved. In a large dutch oven pour oil to a depth of 2 inches. Heat over medium heat until a deep fry or candy thermometer registers 360.


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