Comeaux's Smoked Pork Boudin
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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.)|
|Serving per container||8|
|Serving Size||2 oz (58g)|