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Boudin ball recipe

Posted on 5/26/22 at 4:52 pm
Posted by CrawfishElvis
Member since Apr 2021
899 posts
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 by Irregardless
Member since Nov 2021
2237 posts
Posted on 5/26/22 at 4:55 pm to
Get boudin. Uncase boudin. Make balls. Fry balls.
Posted by CrawfishElvis
Member since Apr 2021
899 posts
Posted on 5/26/22 at 5:01 pm to
Sorry I’m not following… can you simplify that for me?
This post was edited on 5/26/22 at 5:02 pm
Posted by GeauxTigers0107
South Louisiana
Member since Oct 2009
10289 posts
Posted on 5/26/22 at 5:03 pm to
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 by CrawfishElvis
Member since Apr 2021
899 posts
Posted on 5/26/22 at 5:09 pm to
This is what I was looking for. Thank you sir
Posted by GeauxTigers0107
South Louisiana
Member since Oct 2009
10289 posts
Posted on 5/26/22 at 5:18 pm to
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 by DoctorTechnical
Baton Rouge
Member since Jul 2009
2898 posts
Posted on 5/26/22 at 5:32 pm to
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
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