These Spicy Cajun Sausages are made from a blend of coarse pork and aromatic herbs & spices. They’re also well seasoned with a fragrant Cajun spice.
After expanding on our farm-style South African Boerewors, we turned our sites on conquering the continent. Born out of that, was a range of speciality sausages inspired by European favourites and African flavours. Our new product line happened to include our pack of four Louisiana Spicy Cajun Sausages.
Our Cajun sausages are great with a wide variety of dishes. However, our favourite has to be a Cajun Sausage Jambalaya. How about it?
To serve 4, you’ll need:
8 Cajun Sausages – that’s 2 packs
1 chopped onion
1 chopped red pepper
2 crushed garlic cloves
1 tablespoon of paprika
250g long grain rice
400g tinned tomato
250ml chicken stock
150g cooked prawns
Start by cooking your Cajun Sausages until cooked through, before removing them from the heat. Set them aside and heat some oil in the pan.
Next, add the onion and cook until soft – this usually takes around 5 minutes. Once the onion is soft, add the peppers, garlic, paprika and let the spices blend well, before adding the rice. Mix it well to make sure the grains are coated. Once that’s done, add the stock and tinned tomato and simmer (with the lid on) for around 15 minutes or until the rice is cooked.
Around 10 minutes in, add the sausages back in. Once the rice is cooked, stir the prawns in. Put the lid back on, allowing it to heat up and serve immediately.
Recipe adapted from Mattesons. Click here to see it.
Spicy Cajun Sausages