Boudin
$6.99
Homemade Boudin is our #1 seller. It is sold 2 links per pack.
At The Best Stop, our homemade boudin is a true Cajun classic. Made with a perfect blend of pork, pork liver, onions, bell peppers, and authentic Cajun seasoning, it’s cooked, ground, and mixed with rice and green onions for that perfect flavor. Stuffed into a casing and ready to cook – whether in the oven, on the grill, or in a pot of boiling water – each bite is a taste of tradition!
Additional information
| Weight | .875 lbs |
|---|---|
| Dimensions | 10.5 × 5 × 1 in |
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Cooking Steps:
- In a boiling pot, fill with water until half full, and add a splash of Kitchen Bouquet.
- Add desired amount of homemade boudin to the pot. Make sure water is covering boudin.
- Cover the pot and cook for about 7-10 minutes. Once the water starts to boil, the boudin should be ready.
- To check the boudin, pinch the boudin in the middle. If it stays indented, it is NOT ready. If the casing pops back out, it is ready.
Notes:
- The middle of the boudin should heat to 165 degrees.
Description
At The Best Stop, our homemade boudin is a true Cajun classic. Made with a perfect blend of pork, pork liver, onions, bell peppers, and authentic Cajun seasoning, it’s cooked, ground, and mixed with rice and green onions for that perfect flavor. Stuffed into a casing and ready to cook – whether in the oven, on the grill, or in a pot of boiling water – each bite is a taste of tradition!
Additional Information
| Weight | .875 lbs |
|---|---|
| Dimensions | 10.5 × 5 × 1 in |
Cooking Instructions
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Cooking Steps:
- In a boiling pot, fill with water until half full, and add a splash of Kitchen Bouquet.
- Add desired amount of homemade boudin to the pot. Make sure water is covering boudin.
- Cover the pot and cook for about 7-10 minutes. Once the water starts to boil, the boudin should be ready.
- To check the boudin, pinch the boudin in the middle. If it stays indented, it is NOT ready. If the casing pops back out, it is ready.
Notes:
- The middle of the boudin should heat to 165 degrees.