Title: Boudin Balls
Categories: Meat
Yield: 12 Servings

2 lb Boudin
2 Eggs; beaten
Bread crumbs seasoned with
-salt and cayenne
Fresh chiles; approx. one
-per ball (variable)
Oil for frying

Date: Wed, 20 Mar 1996 14:07:39 -0600

From: rael@EbiCom.net

Yields about 4 dozen.

Remove boudin from casing; mix in fresh chiles.

Shape mixture into balls about the size of a golf ball or smaller.

Dip in beaten egg mixture and then into seasoned bread crumbs. I like to
either use a large bowl with the bread crumbs in it and tossing 10 balls in
it at a time and "tossing" to coat. [best to coat only as many balls as you
can fry at one time; seasoning gets soggy if allowed to sit]. Or, put bread
crumbs in a large plastic bag, add balls, and "shake".

Heat approx 1 1/2 inch of oil in a large, heavy bottomed (cast iron is
excellent) skillet. Deep fat fry balls at 375 degrees (temp may be
lowered, but no lower than 345 degrees) until golden brown; drain on paper
towels.

Adapted from CAJUN CUISINE (Beau Bayou Publishing Co., 1985)

CHILE-HEADS DIGEST V2 #272

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.