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Boudin Toast
Some folks also call this crostini. I got the idea from shrimp toast. Excellent use of boudin and day old french bread. Can be used with regular pork or crawfish boudin.
1 boudin link
1 beaten egg
1 small baguette
Magic Swamp Dust cajun seasoning
oil for frying
Heat the oil to 350. Remove the casing from the boudin and discard. In a bowl, mash the boudin and beaten egg together with a fork, until well combined. Slice the baguette into thin round slices.
Spread a thin layer of the boudin mixture onto the bread, pressing firmly to adhere. Season lightly with Magic Swamp Dust. Fry the toast rounds, boudin side down, then flip them to finish to a golden brown. It only takes about a minute in the hot oil. Drain on paper towels.
Serve with remoulade.
