Boudin Balls

1 lb 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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Cajun Country -- New Iberia, Louisiana