Shipped boudin and smoked sausage only cool not cold?

As long as it was still cool you should be fine. I would eat it.

Nobody can accurately answer this question.

We don’t know what temperature it was when you received it. We don’t know what temperature it was before and for how long before you received it.

Smoked sausage is fully cooked and cured. It can handle warmer temperatures better than boudin. Boudin is cooked and stuffed into a raw casing and is more susceptible to warm temperature.

How the product was handled before shipping affects it as well.

That being said, as long as it was cool, I’d have no issue eating it.

No issues at all with the sausage.

Boudin... was it smoked?

If not and the casing was raw... that's more iffy. You say cool... like how cool? Like fridge cold or like early morning cool.

Fridge cold I'd be fine. Warmer than that... I'd toss.

It is labeled as smoked but does not look as smoked as most. It is from Market Basket in Lake Charles which is usually pretty heavily smoked but this is their vacuum sealed stuff they sell in the case so I dont know if it is prepared different.

Bring it to 165 degrees for at least 15 seconds and you should be fine

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Bring it to 165 degrees for at least 15 seconds and you should be fine

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This is not a good statement to go by. Lethality temperature is based off log growth of the microorganism. Meaning, it will kill X amount of the microorganism. And the lethality temperature is based on home much of that microorganism will grow naturally, not how much will grow if the temperature is abused. With a higher temperature, more of the microorganism may grow and it may grow enough to where the temperature will not kill it all.