Mark O.'s Note:
Simple basic use of boudin sausage to make into boudin balls.
My Private Note
Units: US | Metric
- 1Remove boudin from casing; mix in fresh chiles.
- 2Shape mixture into balls about the size of a golf ball or smaller.
- 3Dip in beaten egg mixture and then into seasoned bread crumbs.
- 4I like to either use a large bowl with the bread crumbs in it and tossing 10 balls in it at a time and"tossing" to coat.
- 5[Bestto coat only as many balls as you can fry at one time; seasoning gets soggy if allowed to sit].
- 6Or, put bread crumbs in a large plastic bag, add balls, and"shake".
- 7Heat approx 1 1/2 inch of oil in a large, heavy bottomed (cast iron is excellent) skillet.
- 8Deep fat fry balls at 375 degrees (temp may be lowered, but no lower than 345 degrees) until golden brown, about 10 minutes per batch.
- 9Drain on paper towels.
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Nutritional Facts for Basic Boudin Balls
Serving Size: 1 (2368 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 359.4
- Calories from Fat 45
- Total Fat 5.0 g
- Saturated Fat 1.2 g
- Cholesterol 105.7 mg
- Sodium 270.4 mg
- Total Carbohydrate 70.7 g
- Dietary Fiber 9.3 g
- Sugars 29.4 g
- Protein 17.5 g
The following items or measurements are not included: