Pork Boudin

Comeaux’s ships its famous Pork Boudin nationwide on Goldbelly! Fresh USDA pork meat mixed with “The Cajun Three” (onions, celery, and bell peppers is seasoned and cooked tender. Comeaux’s separates 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 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, lunch, or supper.

In 1969, Frank and Eula Comeaux founded their family business near the University of Louisiana-Lafayette in Lafayette, Louisiana. Frank developed his unique pork boudin recipe (a mixture of pork, rice and spices stuffed into a sausage casing). The recipe became known as “the best boudin in town.” Their business grew rapidly, and today it’s a USDA approved processing facility with the Comeaux name becoming known throughout Cajun Country and beyond. Comeaux’s Authentic Louisiana Cajun Products have been used by Emeril Lagasse and featured in Southern Living.

MORE DETAILS

This package includes Pork Boudin

• Choose up to 6 lbs of Pork Boudin
• Each Pound of Pork Boudin serves 1-2 people
• Cajun Pork Boudin Pork cooked with “The Trinity” (onions, celery, bell pepper) seasoned perfectly, mixed with rice & stuffed in a sausage casing. Fully cooked. Simply heat & serve! Makes a great appetizer!

INSTRUCTIONS / STORAGE

• Pork ship Monday-Wednesday of each week
• Orders cannot be shipped to P.O. Boxes
• Orders shipped to Alaska and Hawaii via overnight will incur an additional $35 charge. Sorry guys!

To Serve

Boiled

• Thaw boudin before beginning the preparation.
• Cook in boiling water for 8-10 minutes until the boudin reaches an internal temperature of 158 degrees.
• Enjoy!

Microwaved

• Thaw boudin before beginning the preparation.
• Cook on high for 1 1/2 minutes per link until the boudin reaches an internal temperature of 158 degrees.
• Enjoy!

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.