Andrew Zimmern’s Best Balls of Food

You may think that my favorite balls of food would amount to a list of exotic animal anatomy, but I’d much rather eat spherical creations...
One dish served fresh every day.
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Cochon; New Orleans

When I filmed Bizarre Foods on the Gulf Coast, I accompanied chef Donald Link back to his family farm in the heart of Cajun Country, cultural home to the infamous boudin, a pork-and-rice sausage that I enjoy on a weekly basis. Now, no one makes boudin the same way, although it’s a basic fresh pork sausage with only a couple of ingredients…everyone has a secret recipe. Link claims his cousin Bubba Frey makes the best; I agree. Donald’s own version at Cochon, based on Bubba’s, is pretty damn good: For dine-in customers he takes the house-made boudin out of the casing, balls it up and fries it, and serves it with pickled peppers. A stroke of genius.

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