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Top quality ground pork shoulder cooked into a savory broth with onions, onion tops, parsley, and a special blend of Cajun Seasonings. Then mixed with steamed long grain rice and finally stuffed into a natural pork sausage casing. 8 mini links per package COOKING INSTRUCTIONS: FOR ALL METHODS BELOW, OBTAIN AT LEAST 160 DEGREES BEFORE EATING! POACH IN HOT WATER: In a stockpot, lightly season water with any cajun seasoning blend, and bring to a boil. Place boudin links in water, and bring up the water again to nearly boiling. Casings tend to burst if you boil them on a full boil . Continue to cook, uncovered for another 10 to 15 minutes. Place the links onto a platter, and let them cool a little before eating or slicing the links in bite-sized pieces. MICROWAVE : Heat on high for 2 minutes, turn over, heat for another minute. Let cool a little before eating or slicing. BAKE: Preheat oven to 300 degrees, place links on an oiled cookie sheet for 20 minutes, turning over every 5 minutes, for a crispy skin. STEAM COOKING: Place links in a rice cooker with a little water to cover the bottom. Heat for 3 to 5 minutes on Cook cycle, then change settings to Warm. Ready to eat in 10 to 15 minutes. Let the links cool a little while on a plate before eating or slicing..
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