Boudin sausage balls

Boudin sausage balls

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FRIED BOUDIN SAUSAGE BALLS WITH
MIRLITON SLAW AND LIME VINAIGRETTE


RECIPE COURTESY OF CHEF CHRIS ZAPALOWSKI
HOMEWOOD GOURMET
Yield: 6 sausage balls and 2 ½ cups slaw
For the Slaw:
Juice of 2 limes
1 clove garlic, peeled and minced
1 tablespoon local honey
½ teaspoon salt
2 tablespoons olive oil
1 large mirliton (Chayote) squash, julienned
1 pickling cucumber, peeled and julienned
1 medium red bell pepper, seeded and julineened
1 medium carrot, peeled and julienned
½ Serrano pepper, seeded and cut into thin half-moons
3 sprigs fresh cilantro, leaves picked
For the Boudin Balls:
Canola oil
3/4 cup all-purpose flour
1 cup dry breadcrumbs
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
2 large eggs
2 links (about 6 ounces each) boudin sausage
3/4 cup Creole mustard
Hot Sauce, for serving (optional)

To Prepare the Slaw:
Whisk together lime juice, garlic, honey, and salt. Slowly whisk in olive oil. Fold in remaining slaw ingredients (squash through cilantro leaves) and set aside until boudin is ready.

To Prepare the Boudin Balls:
Pour oil into a heavy skillet or deep fryer to a depth of 1 1/2 to 2 inches. Heat oil to 350°F.

Put flour into a shallow dish; combine breadcrumbs, salt and pepper in a second shallow desk. Whisk eggs with 1 tablespoon water in a third shallow dish. Squeeze boudin out of its casing into 2-inch pieces and gently roll into balls. Coat each ball with flour, then coat with the beaten egg wash, then gently roll in the breadcrumb mixture until well coated.

Fry sausage balls, 2 at a time, in the hot oil for 1 1/2 to 2 minutes, turning occasionally or until golden brown and heated through. Transfer boudin balls to a paper towel-lined plate to drain.

GDA Cooking - May 10, 2013

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