Boudin Balls with Comeback Sauce
Down here, boudin balls are how you turn a link of boudin into the appetizer that disappears first at every gathering. Crispy panko shell, savory rice-and-pork inside, and that comeback sauce — y'all will see why it's named what it is.
Servings 6
Ingredients
For the boudin balls
- 16 oz Boudin Sausage
- 1/2 cup all-purpose flour
- 2 large eggs beaten
- 1 cup panko breadcrumbs
- Neutral oil for frying
For the comeback sauce
- 1/2 cup mayonnaise
- 2 tablespoon ketchup
- 1 tablespoon hot sauce Crystal or Louisiana style
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
Instructions
- Shape the balls. Slit the boudin casings and squeeze the filling into a bowl. Roll into 11/2-inch balls and set on a parchment-lined tray. Refrigerate at least 30 minutes to firm up — this keeps them from falling apart in the oil.
- Set up the breading station. Three shallow bowls: flour in one, beaten eggs in the next, panko in the last.
- Bread each ball. Roll in flour, dip in egg, then coat thoroughly in panko. Press the crumbs in gently so they stick.
- Fry 'em up. Heat 2 inches of oil in a heavy pot to 350°F. Fry the balls in batches, 3–4 minutes, until deep golden brown. Drain on paper towels.
- Whisk the sauce. Combine the mayo, ketchup, hot sauce, Worcestershire, and garlic powder in a small bowl. Stir until smooth.
- Serve hot. Pile the boudin balls on a platter with the comeback sauce alongside for dunking.