Step 1

Heat the oil in a large wide pot over medium-high heat to 350 degrees F/176 C. If you are unable to measure the temperature, add a droplet of batter or flour to the oil. It is ready when the batter sizzles. Do NOT bring the oil to a boil.

Step 2

Remove the boudin sausage from casings and crumble. Mix the meat with extra Cajun seasonings, if desired

Step 3

Shape the boudin into 1 1/2-inch balls. Depending on the brand of boudin you are using, you may need to squeeze out excess moisture, or sprinkle in some water if it is too dry. TIP: Refrigerate the boudin balls for 30 minutes to harden them up a bit, which makes them easier to handle and fry.

Step 4

Fill a small bowl with flour, a second bow with beaten eggs, milk, hot sauce and salt, and a third bowl with breadcrumbs.

Step 5

Coat each boudin ball with flour.

Step 6

Coat each boudin ball with the beaten egg mixture.

Step 7

Coat each boudin ball with the bread crumbs. Roll them around to get all sides.

Step 8

Fry the boudin balls in the hot oil until golden brown. Flip them once half way through if the oil doesn’t cover them entirely. You may need to fry them in batches.

Step 9

Serve with the with Creole-style mustard cream sauce or a good Cajun remoulade sauce.

Step 10

Whisk together the sour cream or crema, mustard, lemon juice, Creole seasoning, garlic powder and salt in a small bowl. Refrigerate until ready to use.