Dairy-Free Boudin Balls with Creole Mustard

Ingredients

• about 450 g Plant-Based Boudin Sausage, removed from casing
• 1/2 cup All-Purpose Flour
• 1/2 cup Dairy-Free Milk
• 1 cup Breadcrumbs
• 1 tsp Cajun Spice Blend
• 2 cups Avocado Oil, for frying
• 1/4 cup Creole Mustard

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Take the about 450 g of Plant-Based Boudin Sausage, removed from its casing, and roll it into small balls, about 2.54 cm in diameter.
2. 2Set up your breading station by placing the 1/2 cup All-Purpose Flour in one shallow dish, the 1/2 cup Dairy-Free Milk in a second shallow dish, and the 1 cup Breadcrumbs mixed with the 1 tsp Cajun Spice Blend in a third shallow dish.
3. 3Take each boudin ball and first coat it evenly in the 1/2 cup All-Purpose Flour, then dip it into the 1/2 cup Dairy-Free Milk, ensuring it's fully submerged, and finally, press it into the breadcrumb and spice mixture until it is well coated.
4. 4Pour the 2 cups of Avocado Oil into a large, heavy-bottomed pot or deep fryer, and heat it over medium-high heat until it reaches 175°C.
5. 5Carefully place the coated boudin balls into the hot oil, working in batches to avoid overcrowding the pot, and fry them for 2-3 minutes, or until they are a deep golden brown and appear crispy.
6. 6Using a slotted spoon, remove the fried boudin balls from the hot oil and place them on a plate lined with paper towels to drain any excess oil.
7. 7Serve the crispy boudin balls warm with the 1/4 cup Creole Mustard on the side for dipping.

Substitutions

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