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.
Ingredients: PORK, RICE, WATER, PORK LIVERS, SALT, DEHYDRATED ONIONS, FLAVORINGS, APPLESAUCE (APPLES AND WATER), NOVAGUARD LM100 (SODIUM DIACETATE, NISIN, ROSEMARY EXTRACT, TRIGLYCERIDE [CARRIER], SODIUM CHLORIDE [CARRIER]), DEHYDRATED BELL PEPPERS, DEHYDRATED GREEN ONIONS, DEHYDRATED PARSLEY, DEHYDRATED CELERY.
Refer to the product label for full dietary information, which may be available as an alternative product image.
About 8 servings per container.
Serving Size2 ozAmount Per ServingCalories100% Daily ValueTotal Fat7g10%%Daily ValueSaturated Fat2.0g11%%Daily ValueTrans Fat0.0gCholesterol30.0mg11%%Daily ValueSodium280.0mg12%%Daily ValueTotal Carbohydrate2g1%%Daily ValueDietary Fiber0.0g0%%Daily ValueSugars0.0gProtein7.0gVitamin A15%%Daily ValueVitamin C4%%Daily ValueCalcium0%%Daily ValueIron6%%Daily Value* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet.
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
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.