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.
Boudin Balls with Remoulade
Rated 3.5 stars by 2 users
Category
Pork
Author:
PS Seasoning
Servings
6-10
Prep Time
15 minutes
Cook Time
12-15 minutes
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.
Ingredients
-
1 ½ Lbs – Boudin Mix (See recipe)
-
1 C – Flour
-
1 T – Honky Tonk - Hot Chicken Rub
- 2 – Eggs
-
3 C – Panko Breadcrumbs
-
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
Remoulade
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!
