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Boudin balls
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<blockquote data-quote="specweldtom" data-source="post: 371189" data-attributes="member: 2580"><p>Thanks Chas, well said.</p><p></p><p>Something I omitted from the recipe is that if you slit the casing and remove it, then slice and compact the skinless boudin before battering, I think it's slightly better. My wife doesn't, and since it's more work and a few of the balls will come apart while handling and frying, I just leave the casing on now. The Holmes Smokehouse did stay together pretty good with the casing removed. Some brands didn't. </p><p></p><p>I haven't actually tried the Spam yet. I was waiting for Roy to get desperate and try it since he can't get boudin!!!!</p><p></p><p>Tom</p></blockquote><p></p>
[QUOTE="specweldtom, post: 371189, member: 2580"] Thanks Chas, well said. Something I omitted from the recipe is that if you slit the casing and remove it, then slice and compact the skinless boudin before battering, I think it's slightly better. My wife doesn't, and since it's more work and a few of the balls will come apart while handling and frying, I just leave the casing on now. The Holmes Smokehouse did stay together pretty good with the casing removed. Some brands didn't. I haven't actually tried the Spam yet. I was waiting for Roy to get desperate and try it since he can't get boudin!!!! Tom [/QUOTE]
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