Boudin Balls

Boudin Balls 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: 1 pound homemade or store bought boudin sausage 1 ½ cups panko bread crumbs or more, if needed 2 large eggs lightly beaten ½ teaspoon salt ¼ teaspoon cayenne pepper ¼ teaspoon hot sauce Vegetable oil for deep-frying For the Comeback sauce: ½ teaspoon garlic powder 1 cup mayonnaise ½ cup ketchup ¼ cup oil 1 teaspoon mustard 1 teaspoon salt 1 teaspoon pepper 2 teaspoons Worcestershire sauce 2 tablespoons water ¼ teaspoon hot sauce 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. Form 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 an airtight container in the refrigerator.