• 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.