So this isn’t really a “recipe” per se, but it sort of is. I freaking LOVE boudin balls and it’s not something you see often up here in the frozen north, aka Central Louisiana. I miss them. So when the hubs made his boudin stuffed quail with blueberry glaze (recipe to come soon!) he also made me some boudin balls. That’s love.
They were fantastic. The trick to eating a boudin ball is that you need to have an equal ratio of ketchup and mustard to dip it in. No, I’m not crazy….in fact that’s how they serve them at Benoit’s in Addis, LA. With a little packet of ketchup and a little packet of mustard. Try it next time, sooo delicious!
1 pkg boudin sausages, removed from the casings
seasoned flour for batter (next time I might try a wet batter)
oil for frying
ketchup and mustard for dipping
Heat oil. Take a small handful of the boudin rice mixture and form into a ball. Roll lightly in the flour then put in the oil. Fry until golden then remove to drain on paper towels. Serve.
Note: This isn’t the best picture ever, I’ll try to redo it next time I make them! Or the husband makes them, rather!