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Boudin Balls with Remoulade

Boudin Balls with Remoulade

Boudin Balls, a Louisiana style dish made with our Honky Tonk Hot Chicken Rub and a side of Remoulade sauce will have your guests coming back for more.

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Boudin Balls with Remoulade

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Category

Pork

Servings

6-10

Prep Time

15 minutes

Cook Time

12-15 minutes

Author:

PS Seasoning

Boudin Balls, a Louisiana style dish made with our Honky Tonk Hot Chicken Rub and a side of Remoulade sauce will have your guests coming back for more.

Image of Boudin Balls with Remoulade

Ingredients

1 ½ Lbs – Boudin Mix (See recipe)
1 C – Flour
1 T – Honky Tonk - Hot Chicken Rub
2 – Eggs
3 C – Panko Breadcrumbs

Remoulade

1 C – Mayo
1 T – Horseradish
2 T – Honky Tonk - Nashville Hot Sauce
½ - Onion
½ Stalk – Celery
1 t – Lemon Juice
½ t - Capers

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Directions

Chill the boudin mix fully before preparing.
Portion the boudin into 1 ½ once balls and pack to eliminate air pockets.
Prepare the beading station.
In a shallow bowl or dish combine the flour and the honkytonk seasoning.
In another bowl, whish the eggs with 2 tb of water.
In a final shallow bowl pour in the panko.
Rolls a boudin ball in the flour and coat well. Shake off the excess.
Drop the ball into the egg and coat well. Allow the excess egg to drip off.
Roll the ball in the breadcrumbs and very gently pack the crumbs so they stick to the egg. Set aside to fry.
Preheat air-fryer to 375 degrees.
Spray the basket with cooking oil and place 5-6 balls in the basket, with at least 1” space between them.
Lightly spray the tops of the balls and then fry for 6-10 minutes or until the internal temperature reaches 165 degrees.
While the boudin is cooking, combine all the ingredients for the remoulade in a blander and blend until smooth. Set the sauce aside for dipping.
The boudin balls with remoulade and enjoy!

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