HOW DO YOU MAKE BOUDIN RECIPES

Steps:

• Note: Depending on your region or access, the "boudin" or "cajun" sauage you're able to find could be raw or pre-cooked. Check the package directions to ensure which type you have. If you have cooked sausage, you can move on to the next step (there's no need to cook it again first). If you have raw sausage, it should be cooked before moving forward. If you're unsure how to cook sausage, check out this guide .
• Preheat oven to 350 degrees F. Spray a 9x5 baking dish (or similar size - should be able to hold 1 quart) with cooking spray, then set aside.
• Prepare sausage by removing casing and crumbling into small pieces (should be 1/2 inch or less in size). Tip: for best results, use your hands to crumble sausage; this way you can feel any remaining pieces of casing or other undesirable parts and remove them. Once crumbled, set sausage aside.
• Using a stand mixer (or a hand mixer + large bowl), mix cream cheese and sour cream on medium speed until smooth, about 5 to 7 minutes.
• Add cheddar cheese, 2 tablespoons of green onion, and sausage to bowl, then use a spatula to thoroughly mix all ingredients together.
• Pour dip mixture into prepared baking dish, spreading out and pressing it into an even layer.
• Bake dip for 30 minutes or until cheese is melted and bubbly.
• Serve immediately with remaining 2 tablespoons of green onion garnished on top.

Steps:

• Make your boudin, see our recipe. Or, if using the store purchased variety, remove the meat mixture from the casing. Roll the mixture into balls a little smaller than an egg; actually any size. There are two ways to make these and two ways to cook them.
• Method 1. Crush your crackers to a fine meal consistency and season to taste. Or you can buy any flavored crackers. Take the boudin balls and roll them in the cracker meal. Refrigerate for 1 to 2 hours. Heat the cooking oil until a small amount of flour dropped in sizzles on top of the oil. Drop the boudin ball and fry until golden brown. Place on paper towels to drain. Serve warm but it tastes great even when cold. OR preheat oven to 375 degrees. Place the balls on a cookie sheet and cook for 20 to 25 minutes until golden brown, turning halfway thru the cooking process.
• Method 2. Combine the milk and egg in a glass bowl. Set aside. Crush your crackers to a fine meal consistency, season to taste. Or you can use flavored crackers. Roll the boudin balls in the cracker meal. Season to taste. Take the boudoin ball and first coat with the milk and egg mixture; then dredge in the cracker mixture. (You could do this step twice to get a really thick coating.) Place on a plate and refrigerate for 1 to 2 hours. Heat the cooking oil until a small amount of flour dropped in sizzles on top of the oil. Drop the boudin ball and fry until golden brown. Place on paper towels to drain. Serve warm but it tastes great even when cold. Pork rinds compliments this dish very well.