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Billy's Boudin Balls and Sausage
Posted on 1/11/21 at 10:53 am
Posted on 1/11/21 at 10:53 am
I was gifted some of Billy's boudins balls and pepper jack boudin balls by some of my friends from Eunice this past weekend.
Firstly, they are frozen and are currently being stored in the freezer. What's the best method for thawing and cooking? They look breaded?
Next, I'm planning on making them this weekend for the NFL games. Anything in particular (dipping sauce, hot sauce) I should get to serve them with?
For the sausage, I got the smoked jalapeno sausage and green onion smoked sausage. Same thing as above. What's the best way to thaw and any recommended serving sauces?
Firstly, they are frozen and are currently being stored in the freezer. What's the best method for thawing and cooking? They look breaded?
Next, I'm planning on making them this weekend for the NFL games. Anything in particular (dipping sauce, hot sauce) I should get to serve them with?
For the sausage, I got the smoked jalapeno sausage and green onion smoked sausage. Same thing as above. What's the best way to thaw and any recommended serving sauces?
This post was edited on 1/11/21 at 10:56 am
5
Posted on 1/11/21 at 10:58 am to GentleJackJones
Just take them out the night before and let them thaw slowly in the sink. For the boudin balls the air fryer and/or oven work great. As for dipping sauce, they are plenty fine on their own, but the one thing I would recommend to try is a little pepper jelly if you have some.
For sausage I always like to throw them on the pit/grill
For sausage I always like to throw them on the pit/grill
Posted on 1/11/21 at 11:05 am to Doug_H
quote:
Just take them out the night before and let them thaw slowly in the sink.
That's what I was planning. No need to let them submerge in warm water?
quote:
As for dipping sauce, they are plenty fine on their own, but the one thing I would recommend to try is a little pepper jelly if you have some.
Any oven temps/times recommendation? 350 for 30 minutes? quote:
For sausage I always like to throw them on the pit/grill
I was planning on doing that as well, unless suggested otherwise.
This post was edited on 1/11/21 at 11:06 am
Posted on 1/11/21 at 11:11 am to GentleJackJones
If you are frying them fry them frozen not thawed. They will fall apart.
Not sure about the air fryer-it’s in my attic.
Not sure about the air fryer-it’s in my attic.
Posted on 1/11/21 at 11:14 am to Martini
AIR FRYER!
Posted on 1/11/21 at 11:17 am to Martini
quote:
If you are frying them fry them frozen not thawed. They will fall apart.
This is correct, I mixed that up I was typing that in reference to the sausage.
Posted on 1/11/21 at 11:22 am to Doug_H
I learned that when I bought a bag of boudin balls from Tony’s thawed them and fried and they crumbled while I was reading the package that says fry them frozen.
Posted on 1/11/21 at 11:30 am to GentleJackJones
For the balls:
Take them out of the freezer and let them defrost in the refrigerator for a day or two before you plan on eating them.
Stick the defrosted balls in an oven at 350 for about 15 minutes or until it reaches a safe temp. (They're already cooked)
I like to put my balls on a wire rack sitting on top of a cookie sheet lined with foil.
An air-fryer would probably be ideal, but the oven method comes out great.
The sausage is a no brainer, toss it on the grill, serve as hors d'oeuvres with mustard and/or bbq sauce.
Take them out of the freezer and let them defrost in the refrigerator for a day or two before you plan on eating them.
Stick the defrosted balls in an oven at 350 for about 15 minutes or until it reaches a safe temp. (They're already cooked)
I like to put my balls on a wire rack sitting on top of a cookie sheet lined with foil.
An air-fryer would probably be ideal, but the oven method comes out great.
The sausage is a no brainer, toss it on the grill, serve as hors d'oeuvres with mustard and/or bbq sauce.
Posted on 1/11/21 at 11:49 am to BitBuster
I put them in the air fryer frozen 360 for 25 minutes comes out perfect
Posted on 1/11/21 at 12:27 pm to GentleJackJones
As Doug said, pepper jelly is a great accompaniment to boudin. Warm it up a little so that it liquifies and then you can dip the boudin in it.
Posted on 1/11/21 at 12:49 pm to GentleJackJones
Boudin balls are best in the air fryer
Posted on 1/11/21 at 2:45 pm to GentleJackJones
I wouldn't waste all that good boudin on NFL.
Posted on 1/11/21 at 3:24 pm to Martini
quote:
they crumbled while I was reading the package that says fry them frozen.
I'm sure that pissed you off but it's still funny.
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