Comeaux's Mild Pork Boudin
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We offer the best variety of boudin from south Louisiana. Our pork boudin is fresh USDA pork meat mixed with "The Cajun Three" (onions, celery, & bell peppers) seasoned mildly 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 then stuffed into 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||40|
|Serving per container||8|
|Serving Size||2oz (58g)|
|Total fat per unit||7|