1 - 2 pounds boudin, removed from casing
3 scallions, finely diced
2 cloves garlic, minced
2 - 3 tablespoons finely chopped parsley
seasoned fish coating (or fine cornmeal)
Blend the boudin with the scallions, garlic and parsley. Form into 1-inch meatballs.
Blend together the flour and seasoned cornmeal coating. Roll the balls in this mixture to lightly coat.
Deep fry in small batches until evenly browned. The key here is not to cook the boudin, since it's already cooked. You just want a nice crispy outside to offset the spicy soft inside.
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