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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.
Double D Hot Smoked Sausage is a premium product that promises to deliver a punch of flavor and heat to your meals. This 3lb (48 oz) package is a generous serving of high-quality sausage, perfect for those who appreciate a bit of spice in their food.
The sausage is made from top-tier meat, ensuring a rich and robust flavor. It is then smoked to perfection, infusing it with a deep, smoky taste that is both distinctive and delicious. The heat in the sausage is well-balanced, providing a spicy kick that is not overpowering, making it suitable for a wide range of palates.
This versatile product can be enjoyed in a variety of ways. It is excellent when grilled, where the smoky flavor can be further enhanced. It can also be used in cooking, making it a fantastic ingredient for Cajun dishes or any recipe that could benefit from a touch of spice and smoke.
Double D Hot Smoked Sausage is not just a food item, but an experience. It can transform a simple meal into a gourmet delight, or turn a gathering into a memorable event. Whether you're a food enthusiast looking for new flavors to explore, or a party host in search of a crowd-pleaser, this sausage is a superb choice.
Double D Hot Smoked Sausage is a high-quality, flavorful, and versatile product that offers a unique blend of spice and smoke. It's a great addition to any meal, and a must-try for those who love bold, spicy flavors.
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.