Boudin balls are a combination of cooked rice, pork, onions, green peppers, and seasonings rolled in panko breadcrumbs and fried until golden brown.
For the boudin balls:
- If using store bought boudin, remove sausage from the casings.
- Spread bread crumbs evenly in a shallow bowl. In a separate bowl, combine the eggs, salt, cayenne, and hot sauce.
- For the boudin into 1 ½ inch balls (a little smaller than a gold ball).
- Pour enough oil into a large skillet (I prefer cast iron for frying) deep enough to immerse the balls halfway. Heat oil over medium high heat until it begins to shimmer.
- Working in batches, roll balls in the egg mixture, followed by the bread crumbs. Make sure to coat them evenly. Place the balls in the hot oil, a few at a time, until they are light brown, about 3-5 minutes. Drain on paper towels.
- Serve warm with a side of comeback sauce.
For the comeback sauce:
- Combine comeback ingredients in a medium bowl. Mix with a wire whisk until well incorporated.
- Store any remaining sauce in and airtight container in the refrigerator.