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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.
Grandma Richard's recipes have been a family favorite for years, and now they are America's favorite as well. Richard's Krazy Cajun is a delicious sausage that allows any cook to feed a crowd—family and friends alike. This sausage is authentically made in Louisiana and is Certified Cajun.
Directions:
Safe Handling Instructions: This product was prepared from inspected and passed meat and/or poultry. Some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. For your protection, follow these safe handling instructions. Keep refrigerated of frozen. Thaw in refrigerator or microwave. Keep raw meat and poultry separate from other foods. Wash working surfaces (including cutting boards), utensils, and hands after touching raw meat or poultry. Cook thoroughly. Keep hot foods hot. Refrigerate leftovers immediately or discard. Cooking Instructions: Cook sausage in boiling water for 10 minutes. Cook and serve. Cookin Instructions: Cook sausage in boiling water for 10 minutes or until internal temperature reaches 160 degrees. Keep refrigerated.
Ingredients:
Pork, Pork Hearts, Water, Soy Protein Concentrate, Salt, Dextrose, Mustard, Spices, Granulated Onions, Granulated Garlic, Inbac-Adl (Salt, Lactic Acid, Sodium-Di-Acetate) Monosodium Glutamate, Sodium Erythorbate, Smoke Flavor, Sodium Nitrite.
Richard's Hot Smoked Sausage 4 lb Ingredients:
32 servings per container Serving size (2 oz) | |
Amount per 2 oz Calories 150 |
| % DV* | |
| 18% | Total Fat 12g |
| 15% | Cholesterol 45mg |
| 23% | Sodium 560mg |
| 1% | Total Carbs 3g |
| Sugars 1g | |
| Protein 8g | |
| * Allergen: soy. | |
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.