Fried Boudin Balls With Remoulade Sauce
These crispy boudin balls, made from either store-bought or homemade sausage, serve as an ideal appetizer or meal accompaniment.
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Instructions
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Combine mayonnaise, Creole mustard, ketchup, lemon juice, celery, green onion, parsley, cayenne, and black pepper in a bowl.
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Blend thoroughly, then cover and refrigerate the remoulade sauce.
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Preheat oil in a deep fryer or heavy pot to 360 F.
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Remove boudin from casings, crumble, and shape into 1 1/2-inch balls.
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Set up three bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
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Coat each boudin ball sequentially in flour, then egg, then breadcrumbs.
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Fry the balls, two at a time, in the hot oil until golden brown.
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Drain fried balls on paper towels.
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Serve with the prepared remoulade sauce or Creole mustard.