30m
PREP TIME
40m
COOK TIME
13
INGREDIENTS
Ingredients 50 Servings
- Step1
- 1 jar (18 ounces) pineapple preserves
- 2 tablespoons Zatarain's® Creole Mustard Squeeze Bottle
- 4 teaspoons prepared horseradish
- Step 2
- 1 package (8 ounces) Zatarain's® Dirty Rice Dinner Mix
- 1 pound bulk pork sausage
- 5 eggs, divided
- 2 cups shredded Cheddar cheese
- 1/2 cup dry bread crumbs
- 1/4 cup grated Parmesan Cheese
- 1/4 cup dried parsley flakes
- 1 package (8 ounces) ZATARAIN'S® Bake & Crisp Pork
- 2 tablespoons water
- Oil, for frying
INSTRUCTIONS
- 1 For the Dipping Sauce, mix all ingredients in medium bowl until well blended. Cover. Refrigerate until ready to serve.
- 2 For the Boudin Balls, prepare Rice Mix as directed on package using bulk pork sausage instead of ground beef. Cool rice mixture in refrigerator.
- 3 Beat 2 of the eggs in large bowl. Add cooled rice mixture, Cheddar cheese, bread crumbs, Parmesan cheese and parsley flakes; mix well. Shape rice mixture into 1-inch balls.
- 4 Place Breading Mix in medium bowl. Beat remaining 3 eggs and water in another medium bowl. Dip rice balls in egg mixture, then coat in Breading Mix.
- 5 Pour oil into deep fryer, large heavy skillet or saucepan, filling no more than 1/3 full. Heat to 350°F on medium heat. Add rice balls in batches into hot oil. Fry until golden brown, about 30 seconds. Drain on paper towels. Serve boudin balls with Jazzy Creole Mustard Dipping Sauce.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
