1. ST REMOVE BOUDIN FROM CASEING 2. ND SCRAMBLE EGGS IN WITH BOUDIN 3. RD ADD SEASONING AND MIX WELL 4. TH ROLL INTO APPROX 11/2 BALLS 5. NOTE ( IF TOO SOFT MIX IN SOME BREAD CRUMBS TO TIGHTEN UP THE MIX) 6. DUST BALLS IN FLOUS/ OR BREADCRUMBS (EITHER IS GREAT) 7. DEEP FRY AT 350 UNTILL BROWN AND FLOATING 8. REMOVE AND ENJOY
