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re: Boudin Balls recipe?
Posted on 9/14/12 at 8:32 am to LSUTygerFan
Posted on 9/14/12 at 8:32 am to LSUTygerFan
We use 50/50 flour and louisiana shrimp fry. Egg wash with crystal hot sauce in it. Double dip.
1
Posted on 9/14/12 at 8:39 am to madamsquirrel
I made some a cpl weeks ago.Came out great.
Used the bouding filling in a pan from Jerry Lee's.(You have to ask them for it)Let it firm up awhile in the fridge.Scooped out some and made the balls.
Dredged them in a milk/egg seasoned wash. Rolled them in seasoned flour and fried them up.They were great and very easy.
Used the bouding filling in a pan from Jerry Lee's.(You have to ask them for it)Let it firm up awhile in the fridge.Scooped out some and made the balls.
Dredged them in a milk/egg seasoned wash. Rolled them in seasoned flour and fried them up.They were great and very easy.
Posted on 9/14/12 at 8:50 am to JasonL79
I dont freeze them just stick them in the freezer until firm not solid.
Posted on 9/14/12 at 9:33 am to Catman88
quote:
Tony's isnt even the best boudin balls in BR
who/where is?
Posted on 9/14/12 at 10:25 am to Walt OReilly
Ronnies makes much better boudin balls. I would say Top 3 in state too.
Posted on 9/14/12 at 10:28 am to Catman88
quote:
Ronnies makes much better boudin balls. I would say Top 3 in state too.
Who's your top 3?
I like Poche's in Breaux Bridge. I haven't had a lot of homemade ones though. Most places use commercial produced boudin balls.
Posted on 9/14/12 at 10:31 am to JasonL79
Ronnies, Billys (Opelousas),T-Boys (Mamou)
Posted on 9/14/12 at 10:32 am to JasonL79
quote:
Most places use commercial produced boudin balls.
I dont know of a single boudin shop that doesnt use thier own boudin.
This post was edited on 9/14/12 at 10:33 am
Posted on 9/14/12 at 10:36 am to Catman88
quote:
I dont know of a single boudin shop that doesnt use thier own boudin.
No of course not.
But, most restaurants use a commercial product, the difference is usually in the battering.
Billy's is probably one of my favorite balls...yep.
Posted on 9/14/12 at 10:40 am to pdubya76
quote:This is what we use. I call and order 24 hours ahead. (that is what they prefer and no risk of them being out) They also sell a boudin ball batter mix there but we find it too thick.
Used the bouding filling in a pan from Jerry Lee's.
Posted on 9/14/12 at 10:54 am to Martini
quote:
So my tip to you is buy frozen from Tonys and keep frozen
This might be blasphemous, but do you think you could bake them?
Posted on 9/14/12 at 11:17 am to DaGarun
We make them @ every tailgate. You can order a pale (10 pounds) of loose boudin from Jerry Lee's
Medium Ice cream scoop, roll in eggwash, roll in instant potato flakes. Fry until light brown.
Medium Ice cream scoop, roll in eggwash, roll in instant potato flakes. Fry until light brown.
Posted on 9/14/12 at 11:17 am to Catman88
quote:
quote:
Most places use commercial produced boudin balls.
I dont know of a single boudin shop that doesnt use thier own boudin.
Didn't really mean boudin shops. Meant most restaurants, markets, and gas stations from New Orleans to Baton Rouge. Lafayette area and some of Baton Rouge is obviously a different story.
Posted on 9/14/12 at 11:22 am to PurpleAndGoldFinger
quote:
You can order a pale (10 pounds) of loose boudin from Jerry Lee's
How much?
Posted on 9/14/12 at 12:13 pm to madamsquirrel
I used to work at Jerry Lee's.... Always found that it works better if you use the cold links to make the balls... Seems to hold together better since it has been compressed in the casing
Posted on 9/14/12 at 2:17 pm to LSUAfro
quote:
How Much?
$35.00 or so. And like someone mentioned before, ask for cold loose boudin. Cold links work well, just a pain in the arse dealing with the casings.
Posted on 9/14/12 at 3:28 pm to Catman88
quote:
Ronnies, Billys (Opelousas),T-Boys (Mamou)
i like your list. i find that ronnie's and billy's are similar
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