1 Pound Cooked Boudin 1 or 2 Eggs, Slightly Beaten Seasoned Italian Bread Crumbs Cooking Oil
Remove the boudin from the casing. Form dressing into balls about the size of walnuts. Dip balls in beaten egg and then into seasoned crumbs. Deep fry balls in cooking oil until lightly browned. Drain on paper towel. Serve hot with toothpicks.
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