Ingredients
Scale
- 1 pound cooked boudin sausage, casings removed
- 1/2 cup cooked rice
- 1/4 cup chopped green onions
- 1/4 cup grated Monterey Jack cheese
- 1 large egg, beaten
- 1/2 cup all-purpose flour
- 1 cup panko breadcrumbs
- 1/4 cup milk
Instructions
- Step 1: Preheat oven to 375°F (190°C). Lightly grease a baking sheet.
- Step 2: In a large bowl, combine the boudin, rice, green onions, cheese, and beaten egg. Mix well until thoroughly combined.
- Step 3: Form the mixture into 1-inch balls.
- Step 4: Place the flour, milk, and panko breadcrumbs into three separate shallow dishes.
- Step 5: Dredge each boudin ball in flour, then dip in milk, and finally coat with panko breadcrumbs, pressing gently to adhere.
- Step 6: Place the breaded boudin balls on the prepared baking sheet and bake for 15-20 minutes, or until golden brown and heated through.
Notes
- Store leftover baked boudin balls in an airtight container in the refrigerator for up to 3 days.
- For best reheating, pop them back in the oven at 350°F (175°C) for about 10 minutes to regain their crispness.
- Serve these savory bites with a creamy remoulade or spicy Creole mustard for dipping.
- Chef's tip: Make sure the boudin mixture is well-chilled before rolling into balls, as this helps them hold their shape during baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American