Deep Fried Boudin Balls
Hey, what’s going on, everybody? We’ve got a quick and easy recipe for you today. We are going to cook up some deep fried boudin balls. In a previous video, I showed you how to make boudin from scratch. And today we’re going to use that as a base. If you don’t have time to make your own boudin, you can certainly go out and get yourself some store bought to make this recipe.
Let’s GO!
We will need some boudin, loose, not in the casing, some panko breadcrumbs, an egg, some hot sauce, and a little bit of seasoned flour, which is just some All Purpose, little salt, little pepper and a pinch of cayenne.
So, first things first. We are going to whisk this egg up with a little hot sauce.
Roll ’em up
We’re just going to make a little three-ounce meatball with our boudin. Roll it up. Toss it around in the seasoned flour. After that, roll around in the egg wash and finally into the panko. Use one hand for dry ingredients, the other for wet ingredients to keep your hands from getting clumpy.
Coat it evenly. Make sure there are no bare spots. Keep repeating this process until all your boudin balls are battered
Perfect Party Provision
These deep fried boudin balls are great for a late-night snack. Great for parties. Super Bowl parties, for instance. This is just a great way to use some of that leftover boudin, from the previous recipe that you can find here. If you didn’t have enough casings for all of it, this is a great way to use it up. I usually keep quite a bit loose in the freezer in some Ziploc bags. Then, when I need it, take out a pound and make boudin balls.
Snap, Crackle, Pop – Deep Fried Boudin Balls
After our boudin balls are formed, we are going to fry them up. Fill a six-quart Dutch oven about half way full of vegetable oil. Heat the oil to 350 degrees. Be very careful when you lower your boudin balls down in there. Don’t just toss them in. We’re going to lower them gently down inside.
We’re going to cook them at about 350 for 3 or 4 minutes until they’re nice and crispy. Remember, the oil’s at 350 degrees, it won’t take too long. The boudin is already cooked. It’s just a matter of getting the outside nice and crispy while heating up the inside.
When I dip, you dip, we dip.
Let’s make a dipping sauce while those boudin balls are frying up. We’re going to use some mayonnaise, some Creole mustard and some hot sauce with your choice. I like crystals, particularly their extra hot. Mix those together until incorporated.
Get in my Belly!
Time to chow down. Crunchy. Umami. Goodness. It’s deep-fried pork sausage. Does it get much better?
I hope you enjoyed this recipe. Comment down below on what you would recipes you would like to see in the future!
Deep Fried Boudin Balls
Deep fried boudin balls are great appetizer, Super Bowl snack, or tailgate treat. Honestly, when isn't it a good time for deep fried sausage?
Ingredients
Boudin Balls
- 1 pound boudin sausage
- 1 egg
- 1 cup all purpose flour
- 1 cup panko breadcrumbs
- 1 tsp salt
- 1 tsp fresh ground black pepper
- 1/2 tsp cayenne pepper
- 3-4 quarts vegetable oil
Boudin Sauce
- 1 cup mayo
- 1/3 cup creole mustard
- 3 TBS favorite hot sauce (I like crystals)
Instructions
-
Fill a deep Dutch oven half full of vegetable oil and heat to 350 degrees
-
Form loose boudin into small 3 oz balls
-
Roll boudin ball in seasoned flour
-
Next, Coat with egg wash
-
Evenly coat with panko breadcrumbs
-
Gently lower boudin ball into fry oil and cook for 3-4 minutes until the internal temp reaches 145 degrees.
-
Combine mayo, mustard, and hot sauce
-
Dip those crispy, hot, meaty balls in sauce and pop’em in your mouth! (careful they may be hot)
-
Comment, like, subscribe, you know the drill. I'm a tiny blog so any help is appreciated.
