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.
Yes, Savoie's Smoked Sausage is fully cooked. It can be eaten as is, or warmed up if preferred.
Origin:
Savoie's Food is based in Opelousas, Louisiana, where they produce a range of smoked products including this delicious sausage.
Pork, Water, Beef Hearts, Soy Protein Concentrate, Salt, Seasoning (Hydrolyzed Soy Protein And Hydrolyzed Whey Protein), Flavorings, Smoked Flavoring, Seasoning (Lactose, Sodium Phosphate, Sodium Acetate, Salt, Sodium Citrate, Citric Acid, Sodium Ascorbate, Spice Extracts), Paprika, Garlic Powder, Sodium Nitrite. Contains Soy And Milk Ingredients.
Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Serves: 4
Ingredients:
2 tablespoons olive oil
1 lb Savoie’s smoked sausage, diced
1 cup broccoli florets
1 cup cauliflower florets
½ cup chopped celery
½ medium red bell pepper, julienne
½ cup sliced onion
1 15 oz. can whole baby corn
1 tablespoon Savoie’s seasoning
Directions:
In a large skillet over medium heat, heat the oil until very hot.
Add the sausage and cook for 5 minutes.
Add the remaining ingredients and cook for 10 to 15 minutes, stirring constantly, until the vegetables are cooked but still crispy.
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.