Saturday, November 12, 2011

Boudain Balls

Boudain Balls with Red Remoulade Sauce
One of the most sought after food items in Louisiana is Boudain (Boudin). No matter how you spell it...delicious. This recipe is for Boudain Balls, a deconstructed Boudain sausage into bite sized appetizer's with attitude and crunch. Perfect food for tailgating or any outdoor function. Today they were just a snack for my son and grandsons.

See the rice, pork & green onion
Split the casing of the sausage by running a knife down the length. Peel the skin off and discard. Pinch bits from the sausage and roll into small balls. A bit smaller than a golf ball.

Almost ready for 1,2,3
It's best to work with the Boudain when it's cold because it holds its shape much better.  Place on a tray and go to the next step.

Milk/Egg, All-Purpose Flour & Panko Breadcrumbs
One by one drop the individual bites of Boudain into, first, the egg/milk wash, then into the all-purpose flour and lastly into the Panko breadcrumbs. You will need to press the Panko into the Boudain ball then reshape with your hands. 

Note: The egg/milk wash is 1 egg and a tiny splash of milk, probably a scant 1/3 cup.

1)Egg/milk 2)Flour 3)Panko
Ready to fry
After the three-step process is complete, place back onto the tray for frying. Easy 1, 2, 3.

Frying with Canola oil
The Boudain balls will sink to the bottom of the fryer, so you must watch them closely. The time for cooking is no more than a very few minutes, like less than 5 minutes. I used my little fry-bucket deal because it maintains an even cooking temp. When they become golden brown remove to a paper towel to drain and serve with Red Remoulade. Here's my version.

Ketchup (1/2 cup heaping)
Yellow mustard (1-1/2 tablespoons)
Horseradish (2 tablespoons)
Worcestershire Sauce (generous splash)
LA Hot Sauce (to taste)
Lemon (squeeze 1/2)
Black pepper (pinch)

This is more or less a guide to the kind of cocktail sauce I like. The mayonnaise based type is delicious and really great on Crab Cakes etc, but I love this with Boiled Shrimp, Boiled Crawfish, Fried Fish and obviously, Boudain Balls.


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