Basic Boudin Balls
Want more from Genius Kitchen?
Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.
Learn More
“Simple basic use of boudin sausage to make into boudin balls.”
Basic Boudin Balls
0 recipe photos
Chef's Note
“Simple basic use of boudin sausage to make into boudin balls.”
READY IN:30mins |
|
YIELD:4 dozen |
UNITS:US |
Ingredients Nutrition
- 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)
Directions
- 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.
get the genius kitchen app.
Watch on your iPhone, iPad, Apple TV, Android, Roku, or Fire TV.
Learn More
Basic Boudin Balls