BOUDIN-STUFFED FRENCH-ROASTED CORNISH HENS
WITH FRIED BOUDIN BALLS

Prep Time: 2 Hours
Yields: 6 Servings

Comment:
In Cajun Country, the combination of unlikely ingredients is commonplace. Stuffing a chicken, turkey or wild duck with boudin, the premier sausage of this region, gives a special Louisiana touch to a traditional French dish. You can also prepare this flavorful chicken without the boudin.

Ingredients for Cornish Hens:
2 pounds boudin blanc
2 (1½-pound) Cornish game hens 
¼ pound butter
¼ cup chopped basil
¼ cup chopped thyme
¼ cup chopped sage
1 tbsp chopped tarragon
2 tbsps minced garlic
salt and cracked black pepper to taste
8 sage leaves
dash of Louisiana hot sauce

Method for Cornish Hens:
Preheat oven to 375°F. Soften butter to room temperature and place in a large mixing bowl. Add basil, thyme, chopped sage, tarragon and garlic. Whisk until blended. Season inside cavity of hens generously with salt and pepper. Remove casing from boudin and form into a ball. Divide boudin in half and place an equal amount in cavity of each Cornish hen. Rub herbed butter over each hen and gently lift skin of breasts and place a generous amount of butter under skin. Place 2 sage leaves under skin on each side of breasts. Season generously with salt and pepper. Add a dash of hot sauce. Tie legs together to keep them in place during cooking process. Place hens on a large baking sheet with a 1-inch lip. Roast uncovered 45 minutes, basting occasionally with drippings. Remove, place on a serving platter and let rest 15–20 minutes prior to carving. Garnish with whole fresh herbs and fried boudin balls.

Ingredients for Fried Boudin Balls:
2 links boudin blanc
2 cups oil
2 cups corn flour
salt and cracked black pepper to taste
pinch of thyme
pinch of basil

Method for Fried Boudin Balls:
Preheat oil to 375°F. Season flour with salt, pepper, thyme and basil. Remove boudin from casing and roll each piece into 1-inch balls. Dust each ball in flour, shaking off excess. Fry 3–5 minutes or until golden brown. Serve hot.