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Our artisan batches sell out quickly. Enter your email and we'll alert you the moment the next fresh batch of Down Home Hickory Hot Smoked Pork Sausage 5 LB is packed and ready to ship.
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.
Signature Hickory Smoked Pork Sausage with a Spicy Kick from Down Home, now available in a substantial 5 LB pack. This 80 oz sausage is our original recipe, offering the genuine taste of time-honored smoking techniques. Fully prepared and imbued with the deep scent of hickory smoke, this sausage adds a spicy twist to your dishes.
Down Home Meats is recognized for its dedication to quality. Our sausage is prepared from four primary ingredients: pork shoulder, rib trimmings, pork loin, and pork ham. These are housed in natural casings that amplify the absorption of the smoke flavor during the cooking process.
Our sausages are ready to be served straight from the package. You can relish them as they are, warm them in the microwave, or grill them for a delectable meal. They are prepared and packaged at our establishment in Stonewall, LA.
Down Home Meats is a family-run business that has been catering to the community of Stonewall, Louisiana for over thirty years. We are committed to producing sausage the way it was crafted a hundred years ago, focusing on four main ingredients and natural casings to deliver the highest quality, traditional smoke-flavored sausage with a spicy edge.
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.