1 1/2 cups dry bread crumbs (or more, if needed)
2 large eggs, lightly beaten
1/2 teaspoon kosher salt
1/4 teaspoon Slap Ya Mama Hot Cajun Seasoning
1/4 teaspoon Slap Ya Mama Cajun Pepper Sauce
1 1/2 pounds pork boudin sausage, casings removed
Vegetable oil, for frying
Place bread crumbs in a shallow bowl. In another shallow bowl, whisk together eggs, salt, Slap Ya Mama Hot Cajun Seasoning, and Slap Ya Mama Cajun Pepper Sauce.
Shape boudin sausage into 1 1/4-inch balls. Working in batches, dip balls in egg mixture, letting excess drip off. Roll in bread crumbs, coating evenly.
In a large Dutch oven, pour oil to a depth of 2 inches, and heat over medium-high heat until a deep-fry thermometer registers 360°. Fry balls, in batches, until light brown, 2 to 3 minutes. Let drain on paper towels. Serve warm.