Ingredients

The following ingredients have 5 Servings
  • SAUSAGE BALLS
  • 2 pound(s) pork boudin sausage
  • 3 large eggs
  • 1/2 cup(s) all-purpose flour
  • 1 tablespoon(s) fresh garlic, minced
  • 1 tablespoon(s) parsley flakes
  • SEASONED FLOUR
  • 2 cup(s) all-purpose flour
  • 1 tablespoon(s) garlic powder
  • 1 teaspoon(s) sea salt
  • 1 tablespoon(s) parsley flakes
  • EGG WASH
  • 4 large eggs
  • 1 teaspoon(s) garlic powder
  • 1 teaspoon(s) cayenne pepper
  • BREAD CRUMB COATING
  • 2 cup(s) plain bread crumbs
  • 1 tablespoon(s) parsley flakes
  • 1 teaspoon(s) fresh ground black pepper
  • 1 teaspoon(s) onion powder
  • 1 1/2 tablespoon(s) Tony Chachere's original Creole seasoning
  • CREOLE DIPPING SAUCE
  • 1 cup(s) real mayonnaise
  • 4 tablespoon(s) mustard, spicy brown
  • 2 tablespoon(s) fresh garlic minced
  • 1 teaspoon(s) cayenne pepper

Instruction

  • In a bowl, add the mayo and mustard; whisk till mixed well. Add the garlic and cayenne, whisking very well. Cover with a lid and store in the fridge so the flavors will marry together.
  • In a large bowl, cut the casings off of the boudin and take out the sausage within. Throw away the casings. Add the eggs, flour, garlic, and parsley mixing well; set aside. If this mixture still looks real moist, you can add more flour, a little at a time, until it takes on a thick consistency. Wash hands thoroughly.
  • In a pie dish, mix the ingredients for the seasoned flour whisking well; set aside.
  • In a small bowl, whisk together the ingredients for the egg wash making sure they are blended well; set aside.
  • In a pie plate, whisk together all the ingredients for the bread crumb coating; set aside.
  • With damp hands, shape the boudin into balls the size of unshelled walnuts, about 2 tablespoons each. Make sure they are tightly packed. You might have to squeeze some moisture out of them and that is fine. Dredge the balls in the flour, and then dip them in the egg wash, letting the excess drip off. Finally, dredge the balls in the bread crumbs, turning to coat them evenly. You will need to rinse off your hands after every 2 or so boudin balls but it is so worth the time.
  • Transfer the boudin balls to a greased baking sheet and refrigerate for at least 1 hour or up to overnight.
  • Pre-heat corn oil in a deep fryer to 350°F. Line a baking sheet with paper towels. Using a slotted spoon and working in batches, slide the balls gently into the oil and fry until a dark golden brown. Remove from the oil and drain on the prepared baking sheet. Let them cool before serving.
  • Serve the boudin balls hot or warm, with the Creole dipping sauce alongside. Hope you enjoy these treasures as much as we do. ;)