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.
Made by The Best Stop Supermarket, this smoked chicken sausage is a favorite for its unique taste and versatility in the kitchen. Whether adding it to a gumbo, seafood boil, or slicing it for sandwiches, the smoked flavor brings a Cajun flair that’s hard to beat.
For best results, boil or grill the Best Stop Smoked Green Onion Chicken Sausage until the internal temperature reaches 165°F. This ensures a juicy, fully cooked sausage that pairs well with any Cajun dish.
Ingredients include chicken, granulated garlic salt, spices, MSG, dehydrated green onions, sugar, sodium nitrite, and silicon dioxide.
Simply boil or grill until the internal temperature reaches 165°F. The sausage is ready to enjoy as soon as it’s fully heated.
This sausage is great in gumbos, beans, seafood boils, poboys, or as a finger food sliced into bite-sized pieces.
Yes, this product includes MSG as part of the spice blend used to enhance flavor.
Yes, the sausage is smoked during production but should be heated thoroughly before consumption.
The Best Stop Smoked Green Onion Chicken Sausage is a delicious and versatile option for those who enjoy authentic Cajun flavors. Whether you're planning a seafood boil, preparing a gumbo, or just want a smoky sausage to enjoy on its own, this sausage delivers.
All authentic Louisiana meats and specialties from CajunFood.com 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 from CajunFood.com 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. CajunFood shipped this 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. CajunFood is my go-to online store now.