Comeaux's Pork Boudin 1lb

Pork meat mixed with "The Cajun Three" (onions, celery, and bell peppers), seasoned and cooked tender. We separate the cooked meat from the broth. The cooked pork is coarse ground and mixed with the cooked rice and broth, making sure the mixture is perfect every time (not too 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.

Unit Size: 1lb (3 Links)

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.

Cooking Directions:

Microwave: Wrap one link in a damp paper towel.  Heat for one minute on high or to the desired heat level.

Steam: Fill a pot with enough water to cover the bottom (about half an inch). Heat on high until steam forms.   Lower the temperature and place the boudin in a pot.  Cover and heat for 2 minutes or until warm.  Do not submerge boudin in water.

BBQ Pit:  Roll the link with foil and heat on the pit.   Or, place boudin directly on the grill and cook until the outer casing is crisp.

Oven or skillet:  Heat slowly until skin becomes crisp.