Boudin Balls

We picked up a load near Philadelphia this morning and now we are on our way to Louisiana!
One day I hope to see a real alligator in the wild, (at a distance.) and I also want to go on a boat ride through the bayou.
Maybe, just maybe I could run into Glenn Guist. That would be great.

Pops and I love the Jalapeño Boudin Balls. They have jalapeño pepper rings mixed in and the mixture is wrapped around a chunk of cheddar cheese.

Boudin Balls

Boudin
crushed crackers whatever kind you like
2 egg s (optional)
1/4 to 1/2 cup milk (optional)
salt, cayenne, black pepper, to taste
Oil for frying

Directions

Make your boudin. If using the store purchased variety, remove the meat mixture from the casing. Roll the mixture into balls.small, medium or large.

Crush your crackers to a fine meal consistency, season to taste. Or you can buy any variety flavored cracker. Take the boudin balls and roll them in the cracker meal. Refrigerate for 1 to 2 hours.

Heat the cooking oil until spot of flour dances on top of the oil. Drop the boudin ball and fry until golden brown. Place on paper towels to drain. Serve preferably warm but the taste is great either hot or cold.