Ingredients
Scale
- 1 pound cooked boudin sausage, casings removed
- 1/2 cup cooked rice
- 1/4 cup chopped green onions
- 1/4 cup all-purpose flour
- 1 large egg, beaten
- 1/2 cup breadcrumbs (plain or seasoned)
- 2 tablespoons vegetable oil
- Salt and pepper to taste
Instructions
- Step 1: Preheat oven to 375°F (190°C). Lightly grease a baking sheet.
- Step 2: In a large bowl, combine the cooked boudin, cooked rice, and green onions. Season with salt and pepper to taste. Mix well until evenly combined.
- Step 3: Form the boudin mixture into small balls, approximately 1-inch in diameter.
- Step 4: Place the flour, beaten egg, and breadcrumbs into three separate shallow dishes. Dredge each boudin ball first in the flour, then dip in the beaten egg, and finally coat completely with the breadcrumbs.
- Step 5: Place the breaded boudin balls onto the prepared baking sheet. Drizzle or brush lightly with vegetable oil.
- Step 6: Bake for 15-20 minutes, or until golden brown and heated through. Serve immediately.
Notes
- Store leftover baked boudin balls in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat the boudin balls in a preheated oven at 350°F (175°C) for about 10 minutes to regain their crispy texture.
- Serve these tasty bites with a side of remoulade sauce or a spicy mustard for dipping.
- To prevent sticking, lightly dampen your hands with water when forming the boudin balls.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American