Boudin Balls
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INGREDIENTS 1 pound cooked Boudin 2 eggs, slightly beaten Seasoned Italian bread crumbs Cooking oil Remove the Boudin from the casing. Form dressing into balls about the size of a whole walnut shell. Dip balls in beaten egg and then into seasoned crumbs. Deep fry balls in cooking oil until lightly browned. Drain on paper towels. Serve hot with toothpicks.