Ingredients with Measurements:
- 1 pound of boudin sausage
- 1 cup of all-purpose flour
- 2 eggs, beaten
- 1 cup of seasoned breadcrumbs
- 1/4 cup of vegetable oil
- Salt and pepper to taste
Remoulade Sauce:
- 1/2 cup of mayonnaise
- 2 tablespoons of Dijon mustard
- 1 tablespoon of capers, drained and chopped
- 1 tablespoon of pickle relish
- 1 tablespoon of lemon juice
- 1 teaspoon of paprika
- Salt and pepper to taste
Special Equipment Needed:
- Deep fryer or large pot for frying
- Slotted spoon or spider strainer
Step-by-Step Instructions:
1. Remove the boudin sausage from its casing and roll into 1-inch balls.
2. Place the flour, beaten eggs, and breadcrumbs in separate bowls.
3. Season the flour with salt and pepper.
4. Dip each boudin ball in the flour, then the egg, and finally the breadcrumbs, making sure to coat evenly.
5. Heat the vegetable oil in a deep fryer or large pot to 350°F.
6. Fry the boudin balls in batches for 3-4 minutes or until golden brown and crispy.
7. Remove the boudin balls from the oil with a slotted spoon or spider strainer and place them on a paper towel-lined plate to drain excess oil.
8. To make the remoulade sauce, mix together the mayonnaise, Dijon mustard, capers, pickle relish, lemon juice, paprika, salt, and pepper in a bowl.
9. Serve the boudin balls hot with the remoulade sauce on the side.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
Temperature:
- Fry the boudin balls at 350°F.
Serving size:
- This recipe makes approximately 20 boudin balls.
Nutritional information:
- Calories: 240
- Fat: 15g
- Carbohydrates: 18g
- Protein: 8g
- Sodium: 470mg
Substitutions for ingredients:
- You can use any type of sausage instead of boudin sausage.
- Panko breadcrumbs can be used instead of seasoned breadcrumbs.
Variations:
- Add chopped green onions or parsley to the boudin mixture for extra flavor.
- Use a different dipping sauce such as hot sauce or ranch dressing.
Tips and Tricks:
- Make sure to coat the boudin balls evenly with the flour, egg, and breadcrumbs to ensure they are crispy.
- Do not overcrowd the fryer or pot when frying the boudin balls to prevent them from sticking together.
- Serve the boudin balls immediately after frying for the best texture.
Storage Instructions:
- Store any leftover boudin balls in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- To reheat the boudin balls, place them on a baking sheet and bake in a preheated 350°F oven for 10-15 minutes or until heated through.
Presentation Ideas:
- Serve the boudin balls on a platter with the remoulade sauce in a small bowl on the side.
- Garnish with chopped parsley or green onions.
Pairings:
- Serve with a cold beer or a glass of white wine.
Suggested Side Dishes:
- French fries or sweet potato fries
- Coleslaw
- Corn on the cob
Troubleshooting Advice:
- If the boudin balls are not crispy, increase the temperature of the oil or fry them for a longer time.
- If the boudin balls are falling apart, make sure the boudin mixture is well chilled before rolling into balls.
Food Safety Advice:
- Make sure to cook the boudin balls to an internal temperature of 165°F to ensure they are safe to eat.
- Use a thermometer to check the temperature of the oil when frying to prevent overheating and potential fires.
Food History:
- Boudin is a Cajun sausage made with pork, rice, and spices. It originated in Louisiana and is a popular dish in the region.
Flavor Profiles:
- The boudin balls are savory and slightly spicy, while the remoulade sauce is tangy and creamy.
Serving Suggestions:
- Serve the boudin balls as an appetizer or as a main dish with a side salad.
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Region: Louisiana