Title: Boudin balls
 Categories: Meat
      Yield: 12 Servings
 
      2 lb Boudin
      2    Eggs; beaten
           Bread crumbs seasoned with
           -salt and cayenne
           Fresh chiles; approx. one
           -per ball (variable)
           Oil for frying
   
  Yields about 4 dozen.
  
  Remove boudin from casing; mix in fresh chiles.
  
  Shape mixture into balls about the size of a golf ball or smaller.
  
  Dip in beaten egg mixture and then into seasoned bread crumbs.  I
  like to either use a large bowl with the bread crumbs in it and
  tossing 10 balls in it at a time and "tossing" to coat. [best to coat
  only as many balls as you can fry at one time; seasoning gets soggy
  if allowed to sit]. Or, put bread crumbs in a large plastic bag, add
  balls, and "shake".
  
  Heat approx 1 1/2 inch of oil in a large, heavy bottomed (cast iron is
  excellent) skillet.  Deep fat fry balls at 375 degrees (temp may be
  lowered, but no lower than 345 degrees) until golden brown; drain on
  paper towels.