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
  1. 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.
  2. 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.
  3. In a Dutch oven, pour oil to a depth of 1 inch, and heat over medium heat until a deep-fry thermometer registers 350°.
  4. In another medium bowl, whisk together bread crumbs and remaining 1 teaspoon Cajun seasoning.
  5. Using a 2-tablespoon spring-loaded scoop, scoop sausage mixture, and roll into balls; roll in bread crumb mixture.
  6. 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.
Recipe by Louisiana Cookin' at https://louisianacookin.com/deer-sausage-boulettes/