Boudin Balls with Creole Mustard Sauce
Crispy fried boudin with a tangy Creole mustard dip — a soulful passed bite from our Island Fusion menu.
Ingredients
- 1 lb boudin sausage, casing removed
- 1 cup breadcrumbs
- 2 eggs, beaten
- Vegetable oil, for frying
- 1/2 cup Creole mustard
Method
- Roll the boudin into small balls.
- Dip each ball in the eggs, then coat with breadcrumbs.
- Heat the oil to 350°F (175°C) and fry the balls until golden, about 3 minutes.
- Drain on paper towels and serve with Creole mustard.
From our Island Fusion menu — Galveston, Texas.