Step 1

Remove the boudin sausage from its casing and place in a medium bowl. Break apart any large clumps with your fingers.

Step 2

Taking a handful of boudin sausage, place one 1/2 inch cube of pepper jack in middle and form the sausage around the cheese into a golf ball sized ball by pressing the boudin sausage tightly in your palms or by using a meatball scoop. *If the boudin is too dry and crumbly and will not form into balls, then mix an egg into the mixture to help. Place the balls onto a parchment lined baking sheet.

Step 3

In three shallow and separate dishes, place the flour mixed with Cajun seasoning, the egg mixed with milk, and the bread crumbs. See the photo above.

Step 4

Prepare another parchment lined baking sheet and place beside dish of bread crumbs.

Step 5

Take one boudin ball at a time and dredge in the flour mix followed by the egg mix and then the bread crumbs. Place the covered boudin ball on the baking sheet and continue until all balls are coated.

Step 6

Place the baking sheet in the refrigerator for at least 30 minutes.

Step 7

In a large saute pan, heat canola or peanut oil to 350˚F over medium heat.

Step 8

In a single layer, fry the boudin balls for 3-4 minutes, flipping half-way through if your oil is not deep enough to cover the entire ball. When the boudin balls are golden brown, remove from the oil and place on a wire rack. Continue until all of the boudin balls are cooked.

Step 9

Serve immediately with creole or spicy mustard.