The local walmart started selling these sometime in 2019.
I'm don't think that this is a quality product as it is supposed to be. The skin shrinks a lot and pushes more than half the content out. That pretty much falls apart by the time you're done, and all you have is the loose filler instead of a sausage.
Pic1: pan-frying Cajun boudin
- I didn't discard the remainder of the sausages.
I used them to flavor and thicken soups, but I can't find any pictures of that.
Pic4-6: a better-quality boudin
- After the disappointment above, I tried these.
- I grilled them on the oven-grill plate under the broiler.
- They are certainly a better-quality boudin—at least they kept their content inside the sausage—but I was still not impressed. I found it very bland, too much rice, not enough meat.