Our artisan batches sell out quickly. Enter your email and we'll alert you the moment the next fresh batch of Mrs. Wheat's Cajun Mini Meat Pies /100 1OZ is packed and ready to ship.
Packed frozen with commercial dry ice & thick thermal insulation.
Guaranteed cold arrival or we reship immediately at no cost.
Crafted by heritage smokehouses & Louisiana certified producers.
Dispatched with priority carrier transit to prevent weekend delays.
Ground beef, water, bleached wheat flour, malted barley flour, niacin, iron (reduced), thiamine mononitrate, riboflavin and folic acid, shortening (soybean oil, hydrogenated soybean oil hydrogenated cottonseed oils), soy flour, corn, wheat flours, hydrolyzed soy & corn powder (contains maltodextrin, sunflower oil), dehydrated onions, salt, dough conditioner (enriched wheat flour (wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), salt, soybean oil and 2% or less of each of the following: L-Cysteine, hydrochloride, ascorbic acid (vitamin C), enzymes), ground red pepper, ground black pepper, granulated onion, parsley
Unit Size: 100 (1 oz.) Pies
Bulk Wholesale Food Service Size
Cooking Instructions:
Deep Fry - at 350 degrees F for 5 to 7 minutes until golden brown.
Baking - Brush pie with olive oil, butter or egg wash and bake at 375 degrees F 20 - 25 minutes.
All authentic Louisiana meats and specialties are prepared according to generational bayou recipes. Here are our smokehouse pitmaster guidelines for best flavor:
Submerge links in barely simmering water (do not boil hard or casings will burst) for 10–12 minutes until heated through (internal temp 160°F).
Preheat to 375°F. Lightly brush casings with butter or oil. Cook for 10–14 minutes, turning halfway through until the skin is delightfully crispy.
Place over indirect, medium-low heat on pecan or hickory coals. Turn frequently for 8–10 minutes until casings are taut and lightly charred.
Thaw overnight in the refrigerator. Transfer to a heavy Dutch oven or saucepan over medium-low heat, stirring occasionally until hot and bubbling.
All authentic Louisiana meats and specialties are prepared according to generational bayou recipes. Here are our smokehouse pitmaster guidelines for best flavor:
Submerge links in barely simmering water (do not boil hard or casings will burst) for 10–12 minutes until heated through (internal temp 160°F).
Preheat to 375°F. Lightly brush casings with butter or oil. Cook for 10–14 minutes, turning halfway through until the skin is delightfully crispy.
Place over indirect, medium-low heat on pecan or hickory coals. Turn frequently for 8–10 minutes until casings are taut and lightly charred.
Thaw overnight in the refrigerator. Transfer to a heavy Dutch oven or saucepan over medium-low heat, stirring occasionally until hot and bubbling.
Living in Colorado, finding real Louisiana boudin and smoked meats is impossible. It arrived packed hard in dry ice. Steamed it in a pot for 12 minutes and the rice/pork balance and cayenne spice level were perfection.
Was skeptical about ordering frozen food in the summer heat, but the cooler had plenty of dry ice remaining. Air fried at 375°F for 12 mins and had the crispiest, juiciest sausage links ever.
My family is from St. Martinville. This is the real deal—no fillers, authentic seasonings, and great smoke flavor. This is my go-to online store now.