01 -
Heat vegetable oil in a large pot over medium-high heat to 350°F (176°C). Use a batter drop to test readiness; do not let oil boil.
02 -
Remove boudin sausage from casings and crumble into a bowl. Add Cajun seasoning if desired and mix.
03 -
Shape the mixture into 1 1/2-inch balls. If too moist, squeeze out excess liquid; if dry, add a bit of water. Refrigerate for 30 minutes to firm up.
04 -
Set up three bowls: one with flour, one with beaten eggs mixed with buttermilk, hot sauce, and salt, and one with breadcrumbs.
05 -
Roll each boudin ball first in flour, then in egg wash, and finally in breadcrumbs, ensuring even coating on all sides.
06 -
Fry balls in hot oil in batches until golden brown, about 3-4 minutes. Turn halfway if oil does not fully cover them. Drain on paper towels.
07 -
Whisk together sour cream, mustard, lemon juice, Creole seasoning, garlic powder, salt, and pepper. Refrigerate until serving.
08 -
Serve fried boudin balls hot with Creole mustard sauce or remoulade, garnished with fresh herbs or green onions if desired.