Cajun pork and rice boudin (without the sausage casing) formed into balls, then battered and breaded. Average 12 balls per pound.
2 LB Package
Ingredients: water, pork, rice, bread crumbs, whole grain corn flour, dehydrated onions, corn starch, salt, soy protein isolate, brown kwik, dehydrated parsley, dehydrated green onions, ground red pepper, natural flavoring.
CONTAINS: WHEAT & SOY
Preheat vegetable cooking oil to 350° F. Place Boudin Balls into the fry basket with a little space between each to avoid them sticking together, and lower into the oil. Cook for about 8 minutes, or until you get your preferred degree of brownness. Make sure the internal temperature of the Boudin gets hot and steamy (at least 160° (F). After cooking, place the Boudin Balls on a wire rack, or on a paper towel to drain any excess oil from the product.