Basic Boudin Balls

Description
Simple basic use of boudin sausage to make into boudin balls.



Ingredients

 * 2 lbs boudin sausages
 * 2 eggs, beaten
 * 1 cup breadcrumbs, seasoned with salt and cayenne
 * 48 fresh chilies, approximately one per ball (varies)
 * oil (for frying)

Directions

 * 1) Remove boudin from casing; mix in fresh chiles.
 * 2) Shape mixture into balls about the size of a golf ball or smaller.
 * 3) Dip in beaten egg mixture and then into seasoned bread crumbs.
 * 4) I like to either use a large bowl with the bread crumbs in it and tossing 10 balls in it at a time and"tossing" to coat.
 * 5) Best to coat only as many balls as you can fry at one time; seasoning gets soggy if allowed to sit.
 * Or, put bread crumbs in a large plastic bag, add balls, and"shake".
 * 1) Heat approx 1½ inch of oil in a large, heavy bottomed (cast iron is excellent) skillet.
 * 2) Deep fat fry balls at 375°F (temp may be lowered, but no lower than 345°F) until golden brown, about 10 minutes per batch.
 * 3) Drain on paper towels.