Boudin Balls with Creole Mustard Dipping Sauce

Name: Boudin Balls with Creole Mustard Dipping Sauce
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

www.emerils.com

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