Cajun Recipe for Boudin Balls

6

By Kathryn:

Ingredients

Boudin sausage
crushed crackers whatever kind you like
2 egg s (optional)
1/4 to 1/2 cup milk (optional)
salt, cayenne, black pepper, to taste
Oil for frying

Directions
There are two ways to make these and two ways to cook them…….

Make your boudin. If using the store purchased variety, remove the meat mixture from the casing. (Some cooks have been known to cut the boudin and leave the casing on). Roll the mixture into balls a little smaller than an egg; actually any size….small, medium or large.

Method 1. Crush your crackers to a fine meal consistency, season to taste. Or you can buy any variety flavored cracker. Take the boudin balls and roll them in the cracker meal. Refrigerate for 1 to 2 hours.

Heat the cooking oil until spot of flour dances on top of the oil. Drop the boudin ball and fry until golden brown. Place on paper towels to drain. Serve preferably warm but the taste is great either hot or cold.
OR preheat oven to 375 degrees. Place the balls on a cookie sheet and cook for 20 to 25 minutes until golden brown turning halfway thru the cooking process.

Method 2. Combine the milk and egg in a glass bowl. Set aside.

Crush your crackers to a fine meal consistency, season to taste. Or you can buy any variety flavored cracker. Take the boudin balls and roll them in the cracker meal. Season lightly or to your taste.

Take the boudin ball and first coat with the milk and egg mixture; then dredge in the cracker mixture. (You could do this step twice to get a really thick coating.) Place on a plate and refrigerate for 1 to 2 hours.

Heat the cooking oil until spot of flour dances on top of the oil. Drop the boudin ball and fry until golden brown. Place on paper towels to drain. Serve warm preferably but the taste is great either hot or cold.

Store bought seasoned pork rinds compliments this dish very well.

Prep Time: 15 minutes
Cook Time: 10 minutes
Ready In: 25 minutes

Filed under New Orleans Recipes, News by  #

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Pings on Cajun Recipe for Boudin Balls

July 17, 2008

Comments on Cajun Recipe for Boudin Balls Leave a Comment

July 14, 2008

What a yummy sounding recipe. So few ingredients would make this a simple dish.

October 30, 2009

Sandra Dies @ 6:46 pm #

This recipe is awlsome. We used crushed club crackers and rolled them it that.we also put red pepper in the crackers.We all just loved these boudin balls.

November 22, 2009

Nancy from Ice Tea Maker @ 9:01 pm #

This recipe, Cajun Recipe for Boudin Balls, sounds delicious and very easy. I love the simplicity of the ingredients. After visiting Louisiana and New Orleans, I fell in love with cajun cooking, and am always looking for authentic cajun recipes.

January 28, 2010

Terry from fundraising ideas @ 10:46 am #

Cajun food has become my favorite. This is definitely a recipe I will forward to my wife.

April 17, 2010

BRAD REYNOLDS @ 8:20 pm #

i cook great boudain balls by dipping them in an egg wash then flour then egg wash then flour agian and then deepfrying without cracker and taste great

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