Boudin Balls

By michelle1026

Ingredients

• 1 pkg Boudin
• 2 eggs (beaten)
• 1/4 cup milk
• 1 - 2 cups bread crumbs
• 1 tsp salt
• 1 tsp black pepper
• 2 tbs Tony Chachere's Cajun Seasoning
• vegetable oil

Details

Servings 8

Preparation

Step 1

Make these ahead of time.

In a medium bowl, remove boudin from the casing and crush up into the bowl.

Roll the meat mixture into 8 balls. Pop in the freezer for about 15 minutes (helps the balls stay formed).

While the balls are chilling, in a pie pan sift together the bread crumbs, salt, pepper, and Tony's. In a small bowl, beat together the eggs and milk.

Roll the balls in the bread crumbs, coating well, then coat with egg mixture, then roll in the bread crumbs again.

Refrigerate balls until ready to cook.

In a small saucepan, fill about 2 inches high with vegetable oil. Heat oil until it sizzles when crumbs are dropped in. Deep fry the balls about 2 - 4 minutes, or until they are lightly browned.

Drain on paper towels.