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Boudin Balls Recipe


Boudin Balls Recipe
A New Orleans favorite.

Shibattou

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Ingredients
  • 1 pound cooked Boudin sausage.
  • 2 eggs, lightly beaten.
  • seasoned Italian bread crumbs
  • cooking oil

Directions
  1. Remove casing from boudin.
  2. Form by pressing into balls about the size of walnuts.
  3. Dip balls into beaten eggs and then into seasoned crumbs.
  4. Deep fry balls in cooking oil until lightly browned.
  5. Drain on paper towels.
  6. Serve hot with toothpicks.

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Comments


Is Boudin sausage spicy? Never had it before.


I love Boudin, this sounds GREAT!


I love boudin balls get them in Laccasine when I visit my sister.


I can't believe you have this recipe..This is a Louisiana special..lol.....you do know you can use your dirty rice dressing and make this without having the boudin links? Just thought I would say this in case you can't get the boudin..
which here it is everywhere....but there are some that is simply the best and some...well they are left ..lol


I went to press the high 5 I press the 4 by accident sorry. I have a new laptop and I'm getting use to it I need to slow down the movement of the icon....but THIS IS A HIGH 5 RECIPE!!


I've been wanting to know how to do this for forever! Thank you, thank you!


Boudin sausage is great, and the Boudin balls are even better. We had them for the first time at the Stingeree Restaurant in SE Texas. Of course we enjoyed a six pack and two dozen oysters on the half shell as well.


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