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.
Browning & Seasoning Sauce is a concentrated blend of mixed vegetable stock, spices and herbs that enhances your favorite meals with savory rich flavor. This browning and seasoning sauce will add golden brown color and downhome flavor to hamburgers, pork chops, steaks, chicken, soups, stews, sauces, gravy and more. Its small size makes it easy to store in any kitchen cabinet, and its unique recipe makes it a must at every cooking occasion. Bring great taste and rich brown color to every meal
Since the early 1900s, home cooks have used browning sauce to add flavor and a rich, dark color to savory foods like roast beef.
What is browning sauce?
Browning sauce is a blend of caramel color, vegetable concentrates and seasonings. Traditionally added to sauces and gravies (like our irresistible pan gravy), browning sauce works well in meaty recipes to deepen the flavor and in soups and stews to darken the broth. Time-crunched cooks sometimes brush or stir browning sauce into beef, poultry or pork prepared in the slow cooker or microwave to give it an oven-roasted appearance.
Unit Size: 1 Gal.
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.