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Boudin Balls
1/2 C flour
3 pinches cayenne pepper
1/2 C milk
2 LBS boudin sausage*
Vegetable oil
In a bowl, mix together flour and cayenne pepper. Pour milk into another bowl. Remove and discard casings from boudin sausage; shape meat into 2'' balls. Roll one ball at a time in milk to moisten; dredge in the flour, shaking off excess, and place on waxed paper. Add vegetable oil to a heavy-bottomed pot to a depth of two inches; heat over medium heat until it reaches 350-degrees F on a candy thermometer. Fry boudin balls in hot oil until brown and crisp on the outside, about eight to ten minutes; fry in batches to avoid overcrowding pot. Using a slotted spoon, transfer boudin balls to paper towels to drain. Serve hot.
*Note: Boudin sausage is common in Cajun cuisine; it is pork sausage made without blood but can include pork heart and liver. Boudin can be substituted with Bratwurst sausage.
*Boudin Balls image (C) Nsaum75 (2009). Used under the Creative Commons Attribution-Share Alike 3.0 Unported license.
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