Comeaux's Pork Boudin
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Q: I live in Alabama now and notice your site states on discounted page items maybe close to sell by date. and nonrefundable so I don't see the date listed. How do I go about knowing how close the expir... I live in Alabama now and notice your site states on discounted page items maybe close to sell by date. and nonrefundable so I don't see the date listed. How do I go about knowing how close the expiration date is?
A: hello, yes our discounted page items may be close to their expiration dates. You can call us at 888-272-9347 and we will be happy to check the dates for you or message what product you are interested in and we will be happy to check.
Fresh USDA pork meat mixed with "The Cajun Three" (onions, celery and bell peppers), seasoned and cooked tender. We seperate the cooked meat from the broth. The cooked pork is course ground and mixed with the cooked rice and broth, making sure the mixture is perfect every time (not to dry nor mushy). It is then stuffed in a sausage casing, and vacuum packed ready for you to heat and serve. Most Cajuns eat boudin for breakfast, dinner, or supper.
COOKING INSTRUCTIONS: FOR ALL METHODS BELOW, OBTAIN AT LEAST 160 DEGREES BEFORE EATING!
Microwave: Wrap one link in damp paper towel. Heat for one minute on high or to desire heat level.
Steam: Fill pot with enough water to cover bottom (about half inch). Heat on high until steam forms. Lower temperature and place boudin in pot. Cover and heat for 2 minutes or until warm. Do not submerge boudin in water.
BBQ Pit: Roll link with foil and heat on pit. Or, place boudin directly on grill and cook until outer casing is crisp.
Oven or skillet: Heat slowly until skin becomes crisp
|Size||1 lbs. (16 oz.)|
|Calories from fat||50|
|Serving per container||8|
|Serving Size||2 oz (58g)|
|Total fat per unit||9|