Remove the boudin from casing. Roll the mixture into balls.
Method 1: Crush crackers into fine meal, season. Take the boudin balls and roll in cracker meal. Refrigerate for 1 - 2 hours. Oven 375. Place balls on cookie sheet and back 20 - 25 minutes turning halfway.
Method 2: Combine milk and egg in glass bowl. Set aside. Crush crackers to a fine meal, season. Coat boudin balls in egg mixture then dredge in cracker mixture. Refrigerate 1 - 2 hours. Bake 375 for 20 - 25 minutes.
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