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Boudin ball recipe
Posted on 5/26/22 at 4:52 pm
Posted on 5/26/22 at 4:52 pm
Hit me with your best shot! Frying fish this weekend and want to try out boudin balls for the first time
Posted on 5/26/22 at 4:55 pm to CrawfishElvis
Get boudin. Uncase boudin. Make balls. Fry balls.
Posted on 5/26/22 at 5:01 pm to Irregardless
Sorry I’m not following… can you simplify that for me?
This post was edited on 5/26/22 at 5:02 pm
Posted on 5/26/22 at 5:03 pm to Irregardless
quote:
Get boudin. Uncase boudin. Make balls with piece of pepperjack hidden in the middle. Stick in freezer for 20-30 mins. Take out. Roll in egg wash then seasoned panko. Fry balls.
Posted on 5/26/22 at 5:09 pm to GeauxTigers0107
This is what I was looking for. Thank you sir
Posted on 5/26/22 at 5:18 pm to CrawfishElvis
No problem. He knew that too. Fwiw, I fry at 325 until golden brown. If you're curious about an internal temp, 140-150 should be enough to melt the cheese. 

Posted on 5/26/22 at 5:32 pm to GeauxTigers0107
A mere 20+ or so years ago, Daniel's Meat Market in Baytown Texas used to make boudin* balls with good old Velveeta cheese inside. On my way home to BTR from various Texas gigs I would always grab a pile to help me navigate I-10.
My point? Doesn't always have to be pepperjack. And *credit to them for the proper Louisiana spelling.
Still there, by the way: LINK
My point? Doesn't always have to be pepperjack. And *credit to them for the proper Louisiana spelling.
Still there, by the way: LINK
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