We love sausage, and we make it really well. The sight and aroma of a smokehouse
filled with links of andouille or chunks of tasso nearly makes me dizzy. From
elegant preparations involving andouille or just gnawing on a piece of hot boudin
wrapped in a paper towel, here's how you can have your own Louisiana sausages and
seasoning meats, which tend to be very difficult to find outside Louisiana.
- Andouille:
Louisiana's famous, spicy, coarse-ground smoked pork sausage. Recipe by Chef
John Folse.
- Boudin, Acadiana's pork-and-rice sausage.
- Chaurice, a New Orleans-style Creole sausage
- Creole Hot Sausage: The classic New Orleans
spicy spicy sausage.
- Pickle meat, or Creole pickled pork; used to season
red beans 'n rice
- Tasso, a very smoky, spicy Cajun seasoning meat.
creole and cajun recipe page |
the gumbo pages' home page
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Chuck Taggart
(e-mail chuck)