A classic Cajun Andouille flavor with some heat
A classic Cajun Andouille flavor with some heat
This is excellent.
good stuff
My father used to process deer for hunters & this is one of the flavors he used for sausage. He would also mix it with flour, dredge liver in it & cook it.
My husband loves the stuff. He just put some on the chili I made & he's a bit toasty right now.
It's not just hot, it's also flavorful.
Spread this out on my dehydrator & bamm!!!! Awesome jerky 4 hrs later
I have tried other company's Cajun sausage blends and this one is by far the best. I use ground pork butts 50% and ground venison 50%. Even better when smoked or on the grill.
Seasoning gave our venision/pork mix great flavor. Not for the lame hearted. A little on the hot after taste side. If you like spicy, this is for you! will purchase again.
We used pork fat the first time and then tried beef fat on the second batch.They are both winners.Has just the right bite not to hot.All with deer meat
Makes great spicy Italian Sausage with a kick of Cajun flavor!!
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