Recipe of the week
Boudin Balls
Tailgate royalty. Take good local boudin, roll it, bread it, fry it, and watch them disappear before the second quarter.
30 min · Makes ~20
Ingredients
- 2 lbs fresh boudin, casings removed
- 1 cup flour · 2 eggs, beaten · 2 cups seasoned breadcrumbs
- Oil for frying
- Creole mustard or remoulade for dipping
Method
- 1
Roll the boudin into golf-ball-sized rounds.
- 2
Dredge each: flour, then egg, then breadcrumbs.
- 3
Fry at 350°F until deep golden, 3–4 minutes. Drain on a rack.
- 4
Serve hot with Creole mustard. Make a double batch — trust us.