This traditional sausage is normally poached and served hot as a
breakfast or luncheon item. Today, we even see boudin grilled and
placed on hot French bread as a sandwich specialty. My favorite
way to serve boudin is to deep fry a breaded , golf ball-size portion
and serve hot with a glass of ice-cold beer.
- 2 links boudin
- 2 cups oil
- 2 cups corn flour
- pinch of thyme
- pinch of basil
- salt and cracked black pepper to taste
Preheat oil to 375 degrees F. Season flour using salt, pepper, thyme
and basil. Cut casing of boudin into two inch slices and roll to
for a small ball. Dust in flour, shaking off all excess. Fry ball
approximately 3 - 5 minutes, or until golden brown. Serve hot.