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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.
Experience the authentic taste of Louisiana with Double D Hickory Smoked Sausage. This premium sausage is made with the finest ingredients, ensuring a rich and robust flavor that will elevate any meal. It is smoked over natural hickory wood, infusing it with a distinctive smoky taste that is both delicious and memorable.
This 3lb (48 oz) pack is perfect for feeding a crowd, making it an excellent choice for parties, gatherings, or large family meals. It's also great for those who simply love having a high-quality sausage on hand for their culinary creations.
Double D Hickory Smoked Sausage is incredibly versatile. It can be served sliced and grilled, offering a savory treat that can be enjoyed as is or paired with your favorite sides. It can also be used as an ingredient in various recipes, such as gumbo, jambalaya, or red beans and rice, adding a burst of flavor and a touch of Southern charm to your dishes.
FAQs:
Is Double D sausage fully cooked?
Yes, Double D Smoked Sausages are pre-cooked. All you need to do is heat them up before serving. They can be grilled, pan-fried, or even baked in the oven.
Where is DD sausage made?
Double D sausages are made by the Double D Meat Company, Inc., located in Bogalusa, LA.
Who owns Double DD meats?
Double DD Meats is owned by Kim Nygard. Kim takes pride in introducing locals to gourmet foods and techniques, and Double DD Meats offers a large selection of hot sauces, barbecue sauces, marinades, dry rubs, and more.
All authentic Louisiana meats and specialties 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 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. It arrived 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. This is my go-to online store now.