FAVORITE CHEESEBURGER DIP1 T. canola oil1 lb. ground sirloin1 T. Worcestershire sauceKosher salt/black pepper2 (8-oz.)…
Boudin Balls with Honey Mustard Dipping Sauce
| Boudin Balls with Honey Mustard Dipping Sauce | Print |
Recipe By: Alice Morrow
Boudin Balls with Honey Mustard Dipping Sauce
Ingredients
- 2-3 lbs. store-bought boudin
- 3 large eggs
- ½ c. water
- 2 c. flour
- Salt and pepper
- Vegetable oil
- Steen’s syrup
- Honey mustard
Instructions
- Remove the boudin from the casing and place in a bowl.
- Form into balls about 2” in diameter. Place on baking sheet lined with wax paper. Cover and freeze until firm.
- When ready to prepare, heat oil to about 3” and keep temperature at 350.
- In a shallow dish, lightly whisk eggs with water.
- Place flour in another dish and season with a little salt and pepper.
- Dredge each partially thawed ball in flour, then egg wash, then back to flour.
- Place balls in hot oil and fry in batches. Do not overcrowd. Takes about 6-8 minutes per batch.
- Drain on paper towel. Sprinkle with salt.
- Mix equal portions of syrup and mustard for your dipping sauce.
Notes
*****I usually like to mix it with a hot mustard for a little zip. You can also roll balls in the flour/egg wash mixture before freezing if you like. I just like to do it right before frying.
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