Tasty Bites
Sloppy Dave’s on Brioche Buns
I find this dish to be a great way to showcase my BBQ Sauces. It has only three ingredients and tastes great. I used wild turkey on Duck Commander Kitchen.
Ingredients:
1lb. Turkey/Burger/Chicken
1cup Salsa
1cup Dave’s Heritage BBQ Sauce
Serve with brioche buns
How To: Brown your turkey, once done chop or shred. Next, add salsa. Stir until well blended. Then add sauce, combine well, reduce heat allowing this mixture to simmer for about 10 minutes. Stir often to keep from sticking.
Pro Tip: Use mild salsa with Dave's Heritage Sweetheat BBQ Sauce. Use Dave’s Heritage Original BBQ Sauce with spicy salsa. Use caution when using spicy salsa with my Sweetheat Sauce as this combo will be very hot.
Enjoy!
Tasty Bites
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At davesheritagebbqsauce.com, we are passionate about food and take pride in creating unique, flavorful dishes that are sure to satisfy.
As a vendor, for the Atlanta Metro Chapter Southern University Alumni Federation Golf tournament, I was pressed for dishes to offer. Reaching deep, I hadn’t made them in at least 10 years, but I decided to sell Boudin Balls. They were a hit!
Boudin Balls
What are they? Boudin, a pork sausage made with rice and creole seasoning, is usually stuffed a natural casing. It looks like uncooked sausage links and is uniquely Louisiana. Boudin balls are boudin rolled into balls and deep fried and eaten hot.
Dave’s Boudin Balls
Ingredients for Boudin Balls:
- 3 pounds boudin sausage, removed from casings
- 1 cup all-purpose flour
- 2 tablespoons Dave’s Heritage Creole Seasoning
- 3 cups Panko breadcrumbs (finely ground in a food processor)
- 2 large eggs
- 1/4 cup milk
- Vegetable oil, for deep-frying
- Large Skillet or Deep Fryer
Method of Preparation:
- Prepare breading station: Make the seasoned flour by adding 1 tablespoon of Dave’s Heritge Creole Seasoning to the flour and stir. Place seasoned flour and breadcrumbs in individual shallow bowls. In a third shallow bowl, whisk the eggs together with the milk and the remaining 1 tablespoon of creole seasoning salt.
- Use a large bowl to remove boudin from casing, breaking it up completely.
- Shape the boudin into golf-ball-sized spheres. Dredge the balls in the flour and dip in egg wash. Then, dredge the balls in the breadcrumbs, turning to coat them evenly.
- Transfer the boudin balls to a parchment-lined baking sheet and refrigerate for at least 1 hour or overnight. Pro tip: I like to freeze mine
- Preheat the vegetable oil in a large skillet or deep fryer to 300 degrees. Using tongs and working in batches, place the balls gently into the oil and fry until golden, 3 to 4 minutes. Remove from the oil and drain briefly on paper towels or napkins. Let them cool briefly before serving.
Dave’s Heritage Creole Sauce
1/2 Cup of Mayo
1/4 Cup of Mustard
2/3 Cup of Dave’s Heritage SweetHeat BBQ Sauce
1 Tablespoon Dave’s Heritage Creole Seasoning Creole Seasoning
1 Tablespoon Garlic powder
1 Tablespoon Onion powder
Mix
Add each ingredient into a bowl, mix thoroughly. Chill overnight in a refrigerator. Serve with hot boudin balls.
