- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Boudin Balls recipe?
Posted on 9/13/12 at 8:26 pm
Posted on 9/13/12 at 8:26 pm
Friend wants me to make boudin balls Saturday. I have plenty of Don's boudin, but have never done it. Anybody have a good recipe? Any sauces to go with it? I usually eat boudin "straight up", so I'm a little lost.
Speak, F&B people...!
TIA
Speak, F&B people...!
TIA
8
Posted on 9/13/12 at 8:27 pm to DaGarun
im gonna go ahead and bookmark this thread
Posted on 9/13/12 at 8:28 pm to DaGarun
boudinballsaregood
Posted on 9/13/12 at 8:30 pm to Cosmo
I take it there's some F&B code against boudin balls or something? 
Oh well, I'm not a big fan, but he likes them, was gonna try.
Oh well, I'm not a big fan, but he likes them, was gonna try.
Posted on 9/13/12 at 8:31 pm to DaGarun
I made some last year using Nunu's boudin and they tasted phenomenal. It was simple... Cut the cold boudin out of the casing, dipped it in a seasoned egg & milk batter, dipped in flower then fried at 350 until golden brown.
Everyone loved em
Eta: Im sure some will consider it cheating but it's the only way I knew.
Everyone loved em
Eta: Im sure some will consider it cheating but it's the only way I knew.
This post was edited on 9/13/12 at 8:33 pm
Posted on 9/13/12 at 8:32 pm to DaGarun
Go to Tony's, buy them raw, roll in bread crumb and fry, no reason to try it yourself when it has already been perfected
Posted on 9/13/12 at 8:36 pm to DaGarun
I make them all the time and they always come out great....here is what i do
roll the boudin into golf ball sized balls
dip in buttermilk
roll boudin ball in mixture of 1/2 all-purpose flour 1/2 italian bread crumbs ( seasoned with a little Tony's)
fry the up and serve with remoulade
roll the boudin into golf ball sized balls
dip in buttermilk
roll boudin ball in mixture of 1/2 all-purpose flour 1/2 italian bread crumbs ( seasoned with a little Tony's)
fry the up and serve with remoulade
Posted on 9/13/12 at 8:42 pm to Tino
hang on Tino, lemme go get a pencil and some paper..
Posted on 9/13/12 at 8:42 pm to Tigerpaw123
No Tony's in Nashville, so Don's will have to do. I have a deep fryer, so I think I can do this. Thanks for the tips!
Posted on 9/13/12 at 8:46 pm to DaGarun
quote:
No Tony's in Nashville, so Don's will have to do. I have a deep fryer, so I think I can do this. Thanks for the tips!
They ship , but Don's makes a great boudin link, if you already have it make it work
Posted on 9/13/12 at 8:48 pm to DaGarun
Bookmarked 
Posted on 9/13/12 at 8:51 pm to DaGarun
quote:Can't Cad cook them?
DaGarun
Posted on 9/13/12 at 9:56 pm to DaGarun
I'm curious if you had to go outside your cooking box and make them on your own how would you go about making them?
Posted on 9/13/12 at 10:34 pm to TorNation
Well, don't know what my "cooking box" is, but I was gonna try the "flour/egg wash/seasoned bread crumb at 375" route. Looks like I was on the right track
Posted on 9/14/12 at 12:12 am to DaGarun
flour-->egg wash-->bread crumbs
Posted on 9/14/12 at 6:10 am to Uncle JackD
quote:
Cut the cold boudin out of the casing, dipped it in a seasoned egg & milk batter, dipped in flower then fried at 350 until golden brown.
Gardenias? Daisies?
This post was edited on 9/14/12 at 6:12 am
Posted on 9/14/12 at 6:21 am to CCT
Well I have made them once like said above and it didn't come out right and I now know why. I have a built in fryer outside so I had to figure it out. I buy them in the frozen section at Tonys and keep a few bags in my freezer. When ready I heat the oil to 350 and drop the FROZEN boudin balls into the oil for five minutes. Perfect. No need for me to try to make them again.
So my tip to you is buy frozen from Tonys and keep frozen. If you don't have access to Tonys, make the suggested above and freeze. Then cook for five minutes. Frozen is the key. They will not fall apart.
So my tip to you is buy frozen from Tonys and keep frozen. If you don't have access to Tonys, make the suggested above and freeze. Then cook for five minutes. Frozen is the key. They will not fall apart.
Posted on 9/14/12 at 8:11 am to Uncle JackD
Interesting, I thought there was corn meal involved as well. Never made em myself but, I've been told to use a 50/50 flour corn meal mixture.
Posted on 9/14/12 at 8:27 am to Tigerpaw123
Tony's isnt even the best boudin balls in BR
Posted on 9/14/12 at 8:32 am to LSUTygerFan
quote:
Interesting, I thought there was corn meal involved as well. Never made em myself but, I've been told to use a 50/50 flour corn meal mixture.
You can batter them with whatever you want really. I used to use flower.
Like Martini said, cooking them frozen will keep it from falling or breaking apart. Just make sure you cook them long enough so they are cooked and not somewhat frozen in the middle. Tony's boudin balls are smaller so they are easier to cook. Some of the other brands are larger and you have to cook them longer.
Page 1 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News