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Boudoin (Boudin) BallsAppetizers & Beverages
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Submitted by Kathryn
on Thursday, February 06, 2003
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| Makes: | |
| Prep Time: | 15 minutes |
| Cook Time: | 10 minutes |
| Ready In: | 25 minutes |
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We take a basic classic and make it better! Although not on the heart healthy side, I would take a free coupon on this any day. |
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| Ingredients |
| Boudin |
crushed crackers whatever kind you like |
| 2 egg s (optional) |
1/4 to 1/2 cup milk (optional) |
| salt, cayenne, black pepper, to taste |
Oil for frying |
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| | | Directions | There are two ways to make these and two ways to cook them.......
Make your boudin. If using the store purchased variety, remove the meat mixture from the casing. (Some cooks have been known to cut the boudin and leave the casing on). Roll the mixture into balls a little smaller than an egg; actually any size....small, medium or large.
Method 1. Crush your crackers to a fine meal consistency, season to taste. Or you can buy any variety flavored cracker. Take the boudin balls and roll them in the cracker meal. Refrigerate for 1 to 2 hours.
Heat the cooking oil until spot of flour dances on top of the oil. Drop the boudin ball and fry until golden brown. Place on paper towels to drain. Serve preferably warm but the taste is great either hot or cold.
OR preheat oven to 375 degrees. Place the balls on a cookie sheet and cook for 20 to 25 minutes until golden brown turning halfway thru the cooking process.
Method 2. Combine the milk and egg in a glass bowl. Set aside.
Crush your crackers to a fine meal consistency, season to taste. Or you can buy any variety flavored cracker. Take the boudin balls and roll them in the cracker meal. Season lightly or to your taste.
Take the boudoin ball and first coat with the milk and egg mixture; then dredge in the cracker mixture. (You could do this step twice to get a really thick coating.) Place on a plate and refrigerate for 1 to 2 hours.
Heat the cooking oil until spot of flour dances on top of the oil. Drop the boudin ball and fry until golden brown. Place on paper towels to drain. Serve warm preferably but the taste is great either hot or cold.
Store bought seasoned pork rinds compliments this dish very well.
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