Boudin balls

Pasos

1. Remove the casing from the boudin, then mash the meat in a bowl with the cooked rice until you have a soft, sticky, and uniform filling.
2. Taste a small piece of the filling cooked in a pan if the boudin is raw, then adjust with salt and pepper only if the mixture tastes flat.
3. Form evenly sized balls with slightly damp hands; they should be compact but not ooze under pressure.
4. Set up three shallow bowls with flour, beaten eggs, and breadcrumbs, then coat each ball in that order until the surface is completely dry and dusted with breadcrumbs.
5. Heat the oil in a deep pot until a pinch of breadcrumbs immediately sizzles on the surface without burning.
6. Fry the balls in small batches, turning them gently, until they are deep golden brown, crispy, and hot in the center, about a few minutes per batch.
7. Drain the balls on a wire rack or paper towels; they should sound crispy when moved.
8. Whisk the mustard, mayonnaise, and lemon juice until you have a smooth sauce, then serve the piping hot boudin balls with the sauce and chopped parsley.