How to Make Cajun Boudin Balls

If you ever go to Louisiana you will probably be told by a local to make sure you try a Boudin Ball and once you do, you may find yourself ordering them online by the casefull! You'll be hardpressed to find them anywhere but in Louisiana. Impress, and delight the tastebuds of anybody with this oh so delicious traditional cajun appetizer.

Difficulty: Moderate

Instructions

Things You'll Need:

• Boudin Blanc
• 1-2 eggs (beaten)
• Crushed Crackers (whichever kind you like) or seasoned bread crumbs
• Cooking oil

1. Boudin Blanc is a cajun sausage made with pork (without the blood) and rice. You can find this at many supermarkets. You can also make your own boudin, but that I have never tried and thus must be saved for someone else's eHow article.

2. Remove the boudin from the casing.

3. Roll meat mixture into balls. Small, medium, or large. Its up to you. Ive seen boudin balls the size of a tennis ball! Dip your boudin balls into the egg. Roll the boudin balls in the crushed crackers or seasoned breadcrumbs, whichever you prefered to use. Then, refrigerate for 1-2 hours. You can skip this step, but I've found that they hold together better if refrigerated before frying.

4. Deep fry boudin balls in the cooking oil until lightly browned.
   Remove boudin balls and place on paper towels to drain. Serve hot. Although hot or cold, boudin balls are tasty either way!
   
   Enjoy!

Tips & Warnings

• Great party appetizers! Very original and a good break from the "norm."
• Great as a main dish as well. I make LARGE boudin balls (about the size of a tennis ball.)

[victoria37]

on 3/20/2009 sounds interesting. 5* :)

[jdds08]

on 3/12/2009 Wonderful comfort food.

[sonni57]

on 3/9/2009 Sounds like it will be a good recipe for a family get together thanks I'll try it.