Crispy and flavorful, these Deer Sausage Boulettes are seasoned to perfection, fried until golden, and served with tangy barbecue sauce for a bold Southern bite.
Deer Sausage Boulettes
Makes 18
Ingredients
- ½ pound ground deer sausage or ground breakfast sausage
- ½ cup chopped yellow onion
- ¼ cup chopped green bell pepper
- ¼ cup chopped celery
- 1½ teaspoons minced garlic
- 5 slices stale white bread, torn into pieces
- 1 large egg
- 3 teaspoons Cajun seasoning, divided
- ½ teaspoon ground black pepper
- 3 tablespoons thinly sliced green onion
- 2 tablespoons chopped fresh parsley
- Vegetable oil, for frying
- 1½ cups panko (Japanese bread crumbs)
- Barbecue sauce, to serve*
Instructions
- In a medium skillet, cook sausage over medium heat, breaking up meat with a wooden spoon, until browned. Add yellow onion, bell pepper, celery, and garlic, and cook, stirring frequently, until vegetables are tender, about 5 minutes. Remove from heat, and let cool for 30 minutes.
- In the work bowl of a food processor, pulse sausage mixture, bread, egg, 2 teaspoons Cajun seasoning, and black pepper until sausage mixture is finely chopped. Transfer mixture to a medium bowl, and fold in green onion and parsley. Cover and refrigerate for 1 hour.
- In a Dutch oven, pour oil to a depth of 1 inch, and heat over medium heat until a deep-fry thermometer registers 350°.
- In another medium bowl, whisk together bread crumbs and remaining 1 teaspoon Cajun seasoning.
- Using a 2-tablespoon spring-loaded scoop, scoop sausage mixture, and roll into balls; roll in bread crumb mixture.
- Fry in batches, turning occasionally, until golden brown, about 1 minute. Remove boulettes from oil using a slotted spoon, and let drain on a paper towels. Serve hot with barbecue sauce.
Notes
*We used Jack Miller’s Bar-B-Que Sauce.
