boudin sausage balls recipe

Dredge the balls in the bread crumbs pressing lightly to adhere. Bring the liquid up to a boil and reduce to a simmer.

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If you find your boudin sausage meat is a little on the dry side feel free to sprinkle a little water enough to.

. Form the boudin into 1 ½ inch balls a little smaller than a golf ball. Ingredients 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. To make the boudin sausage in a large saucepan combine the pork butt pork liver water onions bell peppers celery garlic 1 teaspoon salt 14 teaspoon cayenne and 14 teaspoon black pepper.

Fried Boudin Balls With Remoulade Sauce The Spruce Eats boudin ground black pepper sauce fresh parsley oil ketchup and 10 more Boudin - Cajun Cajun Cooking Recipes. You can even make your own boudin sausage meat too instead of store bought. Bring the liquid up to a boil and reduce to a simmer.

In a shallow bowl combine the remaining two eggs salt cayenne and hot sauce. Place breadcrumbs in small bowl. First heat the oil in a large wide pot over medium-high heat to 350 degrees F176 C.

Simmer until the pork and liver are tender 1 14 to 1 12 hours. How to Make Boudin Balls - the Recipe Method. To make the boudin sausage in a large saucepan combine the pork butt pork liver water onions bell peppers celery garlic 1 teaspoon salt 14 teaspoon cayenne and 14 teaspoon black pepper.

Form tablespoon-sized balls then roll in breadcrumbs until coated and place them on a lined baking sheet. In larger bowl mix together the boudin brown rice and green onion until nicely blended. Heat over medium heat until a deep fry or candy thermometer registers 360.

Add a little black pepper if you like. Remove Boudin Sausage meat from the casing using kitchen shears into a large bowl. How To Make This Recipe.

Spread the bread crumbs evenly in a separate bowl Pour enough oil into a large skillet deep enough to immerse the balls halfway. It is ready when the batter sizzles. Roll the balls in the flour and then toss them in the beaten egg wash letting the excess drip off.

If you are unable to measure the temperature add a droplet of batter or flour to the oil. Add balls in batches to the egg mixture then roll in bread crumbs coating them evenly. Form Homemade Boudin into walnut-sized balls.

Using a small scoop shape into balls. In a bowl mix the crumbled boudin together with the remaining egg and 1-2 tablespoons of the seasoned flour to help bind sausage mixture. Bake in oven for about 20 minutes or until nicely browned and cooked through.

Remove the boudin sausage from casings and crumble. Fry balls in batches in oil until light brown 2 to 3 minutes. Do NOT bring the oil to a boil.

Simmer until the pork and liver are tender 1 14 to 1 12 hours. Roll your meat into roughly 1-½ sized balls. Mix in the whisked egg.

In a large Dutch oven pour oil to a depth of 2 inches. Mix the sausage and eggs together.

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