Boudin Balls with Creole Mustard Dipping Sauce | Emerils.com

Name: Boudin Balls with Creole Mustard Dipping Sauce | Emerils.com
Ingredients: Boudin Balls; 3 pounds Boudin Sausage, (see recipe) or storebought boudin, removed from casings; 1 cup flour; 1 tablespoon plus 1 teaspoon kosher salt; 2 cups coarse dry breadcrumbs, preferably homemade; 2 large eggs; 1/4 cup milk; Vegetable oil, for deep-frying; Creole Mustard Dipping Sauce; 1 cup mayonnaise; 5 tablespoons Creole mustard, or other whole-grain spicy mustard; 2 cloves garlic, minced; 1/4 teaspoon cayenne pepper

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In Southeast Louisiana, folks take boudin, our beloved pork and rice sausage, remove it from its casing, and form it into balls that are then breaded and deep-fried. People go crazy for these boudin...

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Ingredients

Boudin Balls
3 pounds Boudin Sausage, (see recipe) or storebought boudin, removed from casings
1 cup flour
1 tablespoon plus 1 teaspoon kosher salt
2 cups coarse dry breadcrumbs, preferably homemade
2 large eggs
1/4 cup milk
Vegetable oil, for deep-frying
Creole Mustard Dipping Sauce
1 cup mayonnaise
5 tablespoons Creole mustard, or other whole-grain spicy mustard
2 cloves garlic, minced
1/4 teaspoon cayenne pepper