Any good Southerner knows the delicious value in deep-frying just about anything. In Southern Louisiana we like to fry up our beloved boudin (pork & rice sausage) in the form of boudin balls. They’re a Jazz Fest tradition, served in Food Area I by Papa Ninety Catering, and one of Emeril Lagasse’s personal favorites. That’s why this week’s recipe is Emeril’s Boudin Balls with Creole Mustard Dipping Sauce. Be sure to check out Emeril Lagasse’s guide to Jazz Fest for his favorite Jazz Fest eats, plus surival tips to make the most of your Jazz Fest experience!
Prep Time: 45 minutes
Total Time: 1 hour 15 minutes
Yield: 6 servings, 48 balls
- 3 pounds Boudin Sausage, (see recipe) or store-bought 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
In a shallow bowl, season the flour with 1 tablespoon of the salt. In another shallow bowl, place the breadcrumbs.
In a third shallow bowl, whisk the eggs together with the milk and the remaining 1 teaspoon salt.
With damp hands, shape the boudin into balls the size of unshelled walnuts, about 2 tablespoons each. Dredge the balls in the flour, and then dip them in the egg wash, letting the excess drip off. Finally, dredge the balls in the breadcrumbs, turning to coat them evenly.
Transfer the boudin balls to a parchment-lined baking sheet and refrigerate for at least 30 minutes or up to overnight.
Preheat the vegetable oil in a deep fryer to 350°F. Line a baking sheet with paper towels. Using a slotted spoon and working in batches, slide the balls gently into the oil and fry until golden, 3 to 4 minutes. Remove from the oil and drain briefly on the prepared baking sheet. Let them cool briefly before serving.
While the boudin balls cool, make the Creole Mustard Dipping Sauce: In a small bowl, stir together the mayonnaise, Creole mustard, garlic, and cayenne.
Serve the boudin balls hot or warm, with the mustard dipping sauce alongside.