Ingredients

• 450 g Cajun boudin sausage, casing removed
• 0.5 cup All-purpose flour
• 2 unit Large eggs, beaten
• 1.5 cup Plain breadcrumbs or panko
• 4 cup Vegetable oil, for deep frying
• 0.25 cup Green onions, sliced (for garnish, optional)

Instructions

1. 1

   Prepare the Boudin Mixture — Remove the boudin sausage from its casing and place the filling in a medium bowl. Break it up with a fork. If the mixture is too loose to form balls, you can chill it in the refrigerator for 15-20 minutes to firm up slightly.

2. 2

   Form and Bread the Balls — Roll the boudin mixture into 1-inch (2.5 cm) balls. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs. Dredge each boudin ball first in flour, shaking off excess, then dip in beaten egg, and finally roll in breadcrumbs, pressing gently to ensure a good coating. Place breaded balls on a plate.

3. 3

   Deep Fry the Boudin Balls — In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil to 350°F (175°C). Carefully add the boudin balls in batches, ensuring not to overcrowd the pot. Fry for 3-5 minutes, turning occasionally, until golden brown and crispy. Use a slotted spoon to remove the balls and transfer them to a wire rack lined with paper towels to drain excess oil.

4. 4

   Serve Hot — Serve the Cajun Boudin Balls hot, garnished with sliced green onions if desired. They are delicious on their own or with a side of spicy mustard, remoulade, or ranch dressing.