Crispy Fried Boudin Balls

CRISPY FRIED BOUDIN BALLS
1 ½-2 c. fine dry bread crumbs
2 eggs, lightly beaten
1 t. salt
1 t. red pepper
1 t. Tabasco
4 lbs. boudin (Buy your favorite boudin)
Vegetable oil for frying
Ranch Dressing, Tartar Sauce, Cocktail Sauce, Catsup, etc. (Your favorite dipping sauce, optional.)

1. Remove the store bought boudin from its casing and place in a bowl.
2. Roll the boudin into walnut sized balls and set aside.
3. In a shallow dish, spread the bread crumbs evenly.
4. In a bowl, combine eggs, salt, red pepper and Tabasco.
5. In large Dutch oven, pour oil to the depth of 2” and put over medium-high heat until a deep fry thermometer registers 360.
6. Add balls, in batches to the egg mixture and then roll in bread crumbs. Coat evenly.
7. Fry balls in batches until light brown, 2-4 minutes.
8. Drain on paper towels and serve warm with your favorite dipping sauce if desired.
   *You can substitute Italian bread crumbs. You can also flatten the balls into patties.