Boudin Fritters With Sorghum-Mustard-Beer Sauce

Name: Boudin Fritters With Sorghum-Mustard-Beer Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 qt. peanut oil; 1 cup pale lager beer (such as Pabst Blue Ribbon); 20 ounces boudin (casings on); 1 cup (about 4 1/4 oz.) all-purpose flour, divided; 1 1/3 cups (about 7 3/4 oz.) fine yellow cornmeal; 1 1/2 tablespoons granulated sugar; 1 teaspoon baking powder; 1/4 teaspoon cayenne pepper; 1 teaspoon kosher salt, divided; 2 large eggs; 1 cup whole milk; 1/4 cup whole-grain mustard; 1/4 cup sorghum syrup; 2 tablespoons cider vinegar

Servings: persons

2 qt. peanut oil
1 cup pale lager beer (such as Pabst Blue Ribbon)
20 ounces boudin (casings on)
1 cup (about 4 1/4 oz.) all-purpose flour, divided
1 1/3 cups (about 7 3/4 oz.) fine yellow cornmeal
1 1/2 tablespoons granulated sugar
1 teaspoon baking powder
1/4 teaspoon cayenne pepper
1 teaspoon kosher salt, divided
2 large eggs
1 cup whole milk
1/4 cup whole-grain mustard
1/4 cup sorghum syrup
2 tablespoons cider vinegar

1
Heat oil in a large stockpot over medium-high to 350u00b0F.
2
Cook beer in a small saucepan over medium-high until reduced to about 3 tablespoons, about 15 minutes. Transfer to a small bowl, and refrigerate, uncovered, until ready to use.
3
Cut boudin into 1 1/2-inch-thick slices, leaving the casing intact, and place in a large bowl. Add 1/3 cup of the flour, and gently toss to coat. Set aside.
4
Stir together cornmeal, sugar, baking powder, cayenne, 1/2 teaspoon of the salt, and remaining 2/3 cup flour in a large bowl.
5
Whisk together eggs and milk in a separate bowl. Add milk mixture to cornmeal mixture, and stir just until combined.
6
Stir together reduced beer, mustard, sorghum syrup, vinegar, and remaining 1/2 teaspoon salt in a small bowl. Set aside.
7
Place 1 boudin piece into cornmeal mixture, and gently spoon cornmeal mixture over boudin, coating completely. Carefully stab boudin piece through casing with a toothpick. (This will hold the sausage piece together.) Lift sausage piece, and allow excess coating to fall off fritter. Using a spoon, gently push fritter off toothpick into hot oil. Repeat with remaining boudin pieces and coating mixture. Fry fritters, turning occasionally with tongs, until browned on all sides, about 7 minutes. Drain on paper towels, and serve with sauce.

605

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 qt. peanut oil, 1 cup pale lager beer (such as Pabst Blue Ribbon), 20 ounces boudin (casings on), 1 cup (about 4 1/4 oz.) all-purpose flour, divided, and more.

Yes, Boudin Fritters With Sorghum-Mustard-Beer Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!