BASIC BOUDIN BALLS

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Make and share this Basic Boudin Balls recipe from Food.com.

Provided by Mark O.

Categories     Lunch/Snacks

Time 30m

Yield 4 dozen

Number Of Ingredients 5

2 lbs boudin sausages
2 eggs, beaten
1 cup breadcrumbs, seasoned with salt and cayenne
48 fresh chilies, approximately one per ball (varies)
oil (for frying)

Steps:

  • Remove boudin from casing; mix in fresh chiles.
  • Shape mixture into balls about the size of a golf ball or smaller.
  • Dip in beaten egg mixture and then into seasoned bread crumbs.
  • I 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.
  • [Bestto coat only as many balls as you can fry at one time; seasoning gets soggy if allowed to sit].
  • Or, put bread crumbs in a large plastic bag, add balls, and"shake".
  • Heat approx 1 1/2 inch of oil in a large, heavy bottomed (cast iron is excellent) skillet.
  • Deep fat fry balls at 375 degrees (temp may be lowered, but no lower than 345 degrees) until golden brown, about 10 minutes per batch.
  • Drain on paper towels.

Nutrition Facts : Calories 359.4, Fat 5, SaturatedFat 1.2, Cholesterol 105.8, Sodium 270.4, Carbohydrate 70.7, Fiber 9.3, Sugar 29.4, Protein 17.6

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