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Fresh USDA pork meat mixed with "The Cajun Three" (onions, celery, and bell peppers) seasoned with a little extra spice and cooked tender. We then seperate the cooked meat from the broth and the cooked pork is course ground and mixed with the cooked rice and broth, making sure the mixture is perfect every time. It is stuffed into a sausage casing and vacuum packed ready for you to heat and serve. Most Cajuns like to eat boudin anytime, 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
Brand Comeaux's Perishable 1 Size 1 lbs. (16 oz.) Serving Size 2 oz (58g) Serving per container 8 Calories 100 Calories from fat 40 Total fat 4.5 Saturated fat 1.5 Cholesterol 40 Sodium 190 Total carbs 7 Dietary Fiber 0 Sugars 0 Protein 7 Vitamin A 30 Vitamin C 4 Calcium 0 Iron 10 Organic 0 Ingredients Pork, Cooked Rice, Water, Pork Liver, Onions, Salt, Bell Pepper, Celery, Red Pepper, Paprika, Green Onions, Cajun Creole, Seasoning (salt, cayenne pepper, black pepper, garlic, onion, celery, and other spices), Parsley, Flavorings, in a Pork Casing