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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 Original 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.
Classic Hickory Smoked Pork Sausage from Down Home, available in a generous 5 LB pack. This is our original 80 oz sausage that brings you the authentic flavor of traditional smoking methods. It's fully cooked and infused with the rich aroma of hickory smoke, making it a delightful addition to your meals.
Down Home Meats is known for its commitment to quality. Our sausage is crafted from four key ingredients: pork shoulder, rib trimmings, pork loin, and pork ham. These are encased in natural casings that enhance the absorption of the smoke flavor during the cooking process.
Our sausages are ready to serve right out of the package. You can enjoy them as they are, heat them in the microwave, or grill them for a tasty meal. They are prepared and packaged at our facility in Stonewall, LA.
Down Home Meats is a family-owned business that has been serving the community of Stonewall, Louisiana for over three decades. We are dedicated to making sausage the way it was made a century ago, focusing on four main ingredients and natural casings to deliver the finest, traditional smoke-flavored sausage.
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.