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Started By
Message
Boudin ball recipe
Posted on 7/15/09 at 7:49 am
Posted on 7/15/09 at 7:49 am
Anyone have a good one that is not that complicated?
4
Posted on 7/15/09 at 8:03 am to back9Tiger
Easy... Run to the best place that sells boudin around you and buy a couple of links.. Get home and remove from casing then ball up and roll in cornmeal and fry.
Posted on 7/15/09 at 8:30 am to Catman88
yeah i guess that would be the easiest way.
Posted on 7/15/09 at 10:11 am to back9Tiger
No the easiest way would be to drive over to Tony's and buy some frozen ones to fry up
Posted on 7/15/09 at 10:15 am to ccla
Better yet.. Drive to Ronnies and buy them already fried.. 
Ronnies may be the best boudin balls I have had. Not sure what they fry them in but it just has a wierd addictive flavor. Almost like a popeyes flavor (the flavor when you get it freshly fried in new oil) Last time I was at the Best Stop I picked up some and they just were not as good. (Although still very good)
Ronnies may be the best boudin balls I have had. Not sure what they fry them in but it just has a wierd addictive flavor. Almost like a popeyes flavor (the flavor when you get it freshly fried in new oil) Last time I was at the Best Stop I picked up some and they just were not as good. (Although still very good)
Posted on 7/15/09 at 10:48 am to Catman88
Ronnies also sells frozen ones :-)
Posted on 7/15/09 at 11:58 am to back9Tiger
Had Opie cater an event for me a while back and there was a heated coversation as to who was bringing home the extra boudin balls so that is an option as well.
Posted on 7/15/09 at 12:08 pm to back9Tiger
stuff the inside with a cube of pepper jack! Yumm!
Posted on 7/15/09 at 3:24 pm to back9Tiger
Go to Montalbano's on florida near flannery. They have boudin balls that taste just like Tony's.
Posted on 7/15/09 at 6:24 pm to ItalianTiger83
Buy some good boudin. Take out of the casing and roll into the size balls you like. Beat a couple of eggs in a bowl. Dip the balls into the egg. Take out and dip into a bowl full of Italian bread crumbs. Cover well and fry. I double dip into the egg and then into the crumbs sometimes too. That will give you an extra thick crust.
Fry in Veg oil at 350 for a couple of minutes.
Fry in Veg oil at 350 for a couple of minutes.
Posted on 7/15/09 at 6:28 pm to pochejp
quote:
pochejp
Yes, the only I would add is to sprinkle some creole/cajun seasoning on the outside as soon as they are pulled from the frier.
Posted on 7/15/09 at 6:38 pm to glassman
quote:
Yes, the only I would add is to sprinkle some creole/cajun seasoning on the outside as soon as they are pulled from the frier.
Absolutely.
I'm partial to LeBlanc's seasoning. Made here in St.Amant.
Posted on 7/15/09 at 7:21 pm to pochejp
quote:
Absolutely.
Brah!!Posted on 7/16/09 at 8:23 am to glassman
Someone must have a recipe to share. Those of us out of state need to make our own. 
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