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Packed frozen with commercial dry ice & thick thermal insulation.
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Authentic Cajun pork boudin sausage
2 lb package • 4 links
Steam, grill, skillet, boudin balls
Ships frozen nationwide
Boudin is a traditional Louisiana Cajun sausage made with cooked rice, pork, liver, onions, and seasoning stuffed into a sausage casing. Unlike smoked sausage, boudin has a softer texture and is typically steamed, grilled, or eaten straight from the casing.
Poche’s has been a respected Cajun meat market and restaurant name in Louisiana for decades, and their boudin has built a loyal following for good reason. The texture is rich and hearty without being dry, the seasoning is balanced without overwhelming heat, and the flavor tastes like real Cajun country cooking instead of mass-produced sausage.
Boudin is already cooked. The goal is simply to heat it gently without bursting the casing or drying out the filling.
Steam gently for several minutes until heated through. This is one of the best methods for keeping the filling moist.
Grill slowly over medium heat until the casing becomes lightly crisp and the inside is hot.
Wrap one link in a damp paper towel and heat until warm throughout.
Remove the filling from the casing, roll into balls, bread, and fry until golden brown.
Cooking Tip: Avoid boiling boudin directly in water. Gentle heat keeps the casing intact and prevents the filling from becoming mushy.Yes. The casing is edible, and many Cajun locals enjoy the snap and texture. Some people prefer squeezing the filling out onto crackers or bread instead. Both ways are common throughout Louisiana.
| Brand | Poche’s |
| Product Type | Pork boudin sausage |
| Size | 2 lb package |
| Links | 4 links |
| UPC | 081008418943 |
| Storage | Keep frozen |
| Shipping | Ships frozen nationwide |
Rice, pork, pork liver, pork broth (water, salt, caramel color), pork snouts, onions, seasoning (salt, red pepper, paprika, monosodium glutamate), jalapeño peppers, freeze dried chives, parsley flakes.
It has a rich savory pork flavor with Cajun seasoning, rice, onions, and a mild peppery finish. The texture is soft and hearty rather than smoked-sausage firm.
It has traditional Cajun seasoning and a little heat, but most customers consider it mild to medium rather than extremely spicy.
Yes. Wrap a link in a damp paper towel and microwave until heated through.
Yes. Keep frozen until ready to use. Thaw slowly under refrigeration before reheating.
Absolutely. Remove the filling from the casing, form into balls, bread, and fry until crispy and hot.
Yes. Poche’s is a long-established Cajun meat market and restaurant known throughout Louisiana for traditional Cajun meats and boudin.
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.