2 links or more of Boudin (bought or homemade).
1 egg per every 2 links of Boudin used.
2 to 3 tablespoons of flour per every 2 links of Boudin used.
Extra flour and bread crumbs for rolling the balls.
Oil for frying.
*Finely diced Jalapenos - optional.
Take the boudin out of the sausage casing and place into a mixing bowl. Add in egg(s), jalapenos and flour - mix well. If you wish, now is the time to add extra seasoning to the boudin if you wish and mix thoroughly. If the mix seems too wet with egg then add a bit more flour to mix in.
Mix extra flour and bread crumbs - use your best judgement on how much to mix up. Shape the boudin into about 1 inch balls and then roll the ball into the breadcrumbs - covering all sides of the ball. Place them on a plate or flat pan for the crust to dry a bit before deep frying.
Heat oil to 350 F. Gently place a few balls into the oil - frying a few at a time until golden brown all around the ball. Remove from oil and place on paper towels to drain excess oil. Repeat process until all of the balls are cooked. Serve warm.
*Note the number of balls vary depending on how many links you used and how large the balls are.
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