COMMENT:
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.
INGREDIENTS:
- 2 links boudin
- 2 cups oil
- 2 cups corn flour
- pinch of thyme
- pinch of basil
- salt and cracked black pepper to taste
METHOD:
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. |
