FOREMAN'S Smoked Boudin
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The sight of our boudin is enough to send your taste buds into overdrive. Production starts by using a special combination of seasonings developed over thirty years ago by owner and founder, Mark Foreman Sr. and his father, Gabriel Foreman Sr. Quality pork, with no fillers makes the cut in becoming part of Foreman’s great tasting boudin. Louisiana grown rice is used to finish out this fantastic Cajun delicacy. It's time to bring home the best --- Foreman's Boudin, Sausage and Smoked Meats. Louisiana food made the Louisiana way!
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
|Ingredients||Cooked rice, pork, pork broth, yellow onions, salt, sugar, garlic powder spices, paprika, chives|
|Size||1 lbs. (16 oz.)|
|Calories from fat||50|
|Cholesterol per unit||5|
|Saturated fat per unit||10|
|Serving per container||6|
|Serving Size||2.5 oz. (70g)|
|Sodium per unit||13|
|Total carbs per unit||9|
|Total fat per unit||9|