Crispy Cajun Gold! Boudin Balls So Good You’ll Slap Yo Momma's Momma! Ingredients: 3 lbs. boudin sausage (homemade or store-bought if store-bought remove the casings) 1 C. all-purpose flour 2 tsp. Cajun seasoning (your choice) 2 eggs 1/4 C. milk 2 C. plain panko breadcrumbs 2 C. vegetable oil (for deep frying) Directions: Add the flour to a shallow bowl and season with the Cajun seasoning. Mix well to combine and incorporate. Crack the eggs and add the milk to a separate bowl. Whisk together. Add the panko to another shallow bowl. Form the boudin into balls using gloved hands and a scooper of some sort. Roll the balls in the flour making sure it's evenly coated. Then toss in the egg mixture, make sure the entire balls is coated and covered. Shake the excess egg off. Dredge the balls in the panko, turning to coat evenly and pressing gently to adhere the panko. Place the balls on a baking sheet lined with parchment paper and chill in the refrigerator for 30 minutes. Heat the oil over medium heat to 350 degrees F. in a large heavy duty pot or deep fryer. Working in batches fry the boudin balls 4 to 5 minutes flipping occasionally, until deeply golden brown. Place on a wire rack to drain and let them cool slightly before serving. Serve with a Cajun Remoulade Sauce (recipe and Directions below) and a crunchy salad like coleslaw. Y'all Better Go Make It! So Good! Enjoy! Cajun Remoulade Sauce Ingredients: 1 cup mayonnaise 2 tbsp whole grain mustard 2 cloves garlic minced 2 tsp capers rough chopped 1 tbsp creamed horseradish 1 tsp Worcestershire sauce 1 tsp lemon juice 1/2 tsp Cajun seasoning 1/2 tsp smoked paprika 1/8 tsp cayenne powder 2 tbsp chopped fresh parsley Directions: Combine all of the ingredients in a small bowl. Refrigerate for flavors to meld, at least 30 minutes. - @seasoned.with.greer