Remove the casings from the boudin sausage and place the filling in a bowl.
Mix in cooked rice and pork (if using) until combined.
Form the Boudin Balls:
Roll the mixture into small, bite-sized balls (about 1–1.5 inches in diameter).
Bread the Balls:
Roll each ball in flour, then dip in beaten eggs, and finally coat with breadcrumbs.
Fry the Boudin Balls:
Heat oil in a deep fryer or large pot to 350°F (175°C).
Fry the boudin balls in batches for 3–4 minutes, or until golden brown and crispy.
Remove with a slotted spoon and drain on paper towels.
Serve:
Serve hot with mustard, remoulade, or your favorite dipping sauce.
Serving and Storage Tips:
