Yield: 6 servings
|1 pounds||Cooked boudin|
|1||Or 2 eggs, beaten slightly|
NOTE: See Recipe for BOUDIN or purchase BOUDIN SAUSAGE.
Bread crumbs seasoned with salt and cayenne pepper cooking oil Remove boudin from casing. Form into balls about the size of walnuts. Dip balls in beaten egg and then into seasoned bread crumbs.
Deep fry balls in cooking oil heated to 350 degrees until light golden brown. Drain on paper towels. Serve hot with toothpicks.
FROM: Clarence Fontish, Mar-8-91 10:02pm Source: Karen Haram Recipe Find, San Antonio Express-News