Fried Boudin Balls. Add balls, in batches, to the egg mixture, then roll in bread crumbs, coating them evenly. Fry balls, in batches, in oil until light brown, 2 to 3 minutes. Drain on paper towels. Serve warm.
This hidden gem in the Bywater Neighborhood is the perfect place to enjoy a casual meal with your family or friends. The creole mustard sauce with the boudin balls is a match made in heaven. Located at 601 Gallier St, New Orleans, Louisiana 70117. Where’s your favorite place to get boudin balls?
In a shallow bowl, combine eggs, salt, cayenne, and hot sauce. Form Homemade Boudin into walnut-sized balls. In a large Dutch oven, pour oil to a depth of 2 inches; heat over medium heat until a deep fry or candy thermometer registers 360°.
Boudin balls are made from Cajun boudin sausage, which is a mixture of ground pork and rice, along with seasonings. The sausage is removed from its casing, formed into balls, then coated and fried until golden brown. Boudin sausage is a staple in Louisiana cooking. I saw it everywhere during our visit.