Cajun Original Hot Pork Boudin (Pack of 3) - Shipping Included

Cajun Original Hot Pork Boudin (Pack of 3) - Shipping Included

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$40.00
    We blend only the finest fresh ground pork with steamed long grain rice, cooked with onions, parsley, green onion tops, and a careful blend of Cajun seasonings. We then stuff the savory mixture into a natural pork sausage casing. The links are then cooked prior to serving. A traditional Cajun favori.. more info

    Cajun Original Hot Pork Boudin (Pack of 3) - Shipping Included

    We blend only the finest fresh ground pork with steamed long grain rice, cooked with onions, parsley, green onion tops, and a careful blend of Cajun seasonings. We then stuff the savory mixture into a natural pork sausage casing. The links are then cooked prior to serving. A traditional Cajun favorite! No MSG! Low Saturated Fat! Gluten-Free! 


    Unit Size: (3) 1lb packs

    Ingredients: Water, pork, rice (rice, iron, niacin, thiamine, folic acid), contains 2% or less of the following: dehydrated onion, salt, caramel color, herbs & spices, dehydrated green onion, ground red chili pepper, citric acid, natural flavor, black pepper, garlic powder, vinegar mustard seed in a natural hog casing.


    COOKING INSTRUCTIONS:

    Poach in hot water: In a stockpot, bring to a boil. Before placing boudin links in water lower heat. Casings tend to burst if you boil them on a full boil . Continue to cook, uncovered for another 10 to 15 minutes. Place the links onto a platter, and let them cool a little before eating or slicing the links in bite-sized pieces. 

    MICROWAVE : Heat on high for 2 minutes, turn over, heat for another minute. Let cool a little before eating or slicing.

    BAKE: Preheat oven to 300 degrees, place links on an oiled cookie sheet for 20 minutes, turning over every 5 minutes, for a crispy skin. 

    STEAM COOKING: Place links in a rice cooker with a little water to cover the bottom. Heat for 3 to 5 minutes on Cook cycle, then change settings to Warm. Ready to eat in 10 to 15 minutes. Let the links cool a little while on a plate before eating or slicing.

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