Boudin Balls

• Meat

  • 1 lb Boudin sausage, homemade or store bought

• Produce

  • 1/2 tsp Garlic powder

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1/2 tsp Hot sauce
  • 1/2 cup Ketchup
  • 1 cup Mayonnaise
  • 1 tsp Mustard
  • 2 tsp Worcestershire sauce

• Baking & Spices

  • 1/4 tsp Cayenne pepper
  • 1 tsp Pepper
  • 1 1/2 tsp Salt

• Oils & Vinegars

  • 1/4 cup Oil
  • 1 Vegetable oil

• Bread & Baked Goods

  • 1 1/2 cups Panko bread crumbs

• Liquids

  • 2 tbsp Water

Found on cookingbride.com

Description

Ingredients

• 1 pound homemade or store bought boudin sausage
• 1 ½ cups panko bread crumbs (or more, if needed)
• 2 large eggs, lightly beaten
• ½ teaspoon salt
• ¼ teaspoon cayenne pepper
• ¼ teaspoon hot sauce
• Vegetable oil, for deep-frying
• ½ teaspoon garlic powder
• 1 cup mayonnaise
• ½ cup ketchup
• ¼ cup oil
• 1 teaspoon mustard
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 teaspoons Worcestershire sauce
• 2 tablespoons water
• ¼ teaspoon hot sauce

Directions

• If using store bought boudin, remove sausage from the casings.
• Spread bread crumbs evenly in a shallow bowl. In a separate bowl, combine the eggs, salt, cayenne, and hot sauce.
• For the boudin into 1 ½ inch balls (a little smaller than a gold ball).
• Pour enough oil into a large skillet (I prefer cast iron for frying) deep enough to immerse the balls halfway. Heat oil over medium high heat until it begins to shimmer.
• Working in batches, roll balls in the egg mixture, followed by the bread crumbs. Make sure to coat them evenly. Place the balls in the hot oil, a few at a time, until they are light brown, about 3-5 minutes. Drain on paper towels.
• Serve warm with a side of comeback sauce.
• Combine comeback ingredients in a medium bowl. Mix with a wire whisk until well incorporated.
• Store any remaining sauce in and airtight container in the refrigerator.