New Orleans sausage is a spicy smoked pork sausage that is a staple of the cuisine of New Orleans, Louisiana. It has its origins in the European sausages brought by immigrants to New Orleans in the 18th and 19th centuries, but over time has developed into a unique sausage with its own distinctive flavor profile. Some key things to know about New Orleans sausage:
Origins
New Orleans was founded in 1718 by French colonists and early on became a melting pot of cultures, with influences from French, Spanish, Italian, German, and African inhabitants. This blend of cultures helped shape the local cuisine, including sausages.
Some of the sausages that influenced what became New Orleans sausage likely included:
- French saucisson sec – dry cured pork sausage
- Spanish chorizo – spicy, cured pork sausage
- German bratwurst – pork sausage often flavored with herbs
- Italian varieties like Genoa salami
Enslaved Africans also contributed to the food culture and spiced up many local dishes. Over generations, Creole cooks in New Orleans took these sausage making traditions and gradually developed them into what we now call New Orleans sausage.
Ingredients
While recipes can vary, traditional New Orleans sausage contains these core ingredients:
- Pork – Pork shoulder is most common, sometimes combined with other cuts.
- Salt – For curing and flavor.
- Garlic – Granulated garlic adds pungency.
- Cayenne pepper – Brings the signature spicy heat.
- Black pepper – Added for peppery bite.
- Red pepper flakes – Optional, but brings additional heat.
- Herbs and spices – Thyme, allspice, oregano, etc may be used.
Compared to some sausages, New Orleans sausage has a relatively short ingredient list. This allows the pork flavor to shine through and gives it a distinctively salty, spicy and slightly smoky flavor.
Preparation
Traditionally, New Orleans sausage is made by grinding and mixing the ingredients together. It is then stuffed into hog casing, formed into links, and hung to smoke and cure. This gives it a firm, snappy texture.
Artisanal sausage makers often use special mixes of seasonings to make their sausage unique. The sausages may be smoked over various hardwoods like pecan, hickory, apple, or cherry to infuse flavor.
Industrial producers use mass production and sometimes substitute ingredients like poultry for some of the pork to reduce costs.
Variations
There are a few major variations of New Orleans sausage:
- Andouille – Coarsely ground pork and seasonings, a very popular variety.
- Hot sausage – Includes cayenne pepper for extra heat.
- Smoked sausage – The traditional preparation, with smoke flavor.
- Fresh sausage – Not smoked or cured, designed for cooking.
Andouille is especially ubiquitous and could be considered the default New Orleans sausage. Hot sausage brings extra spice for those who want an intense Louisiana kick. The smoking process adds complexity, while fresh sausage provides a milder, raw pork flavor.
Uses in cooking
New Orleans sausage shines in a variety of Creole and Cajun dishes:
- Jambalaya – Adds flavor to the rice-based dish.
- Red beans and rice – A traditional pairing, adds spice.
- Gumbo – An essential ingredient in many types.
- Jambalaya pasta – Brings Creole flair to pasta.
- Grilled or pan fried – Simple quick cooking method.
- In soups and stews – Adds richness and heat.
Sliced Andouille is especially useful for adding bold flavor and texture to all kinds of dishes beyond just Cajun cuisine. Anywhere you want spicy, smoky pork flavor, consider using New Orleans sausage.
Where to find it
To get your hands on authentic New Orleans sausage:
- Grocery stores in Louisiana – Sold by major brands or local makers.
- Specialty grocers – Can sometimes carry it outside the region.
- Online ordering – Shipped nationwide from Louisiana.
- Butcher shops – Some make their own versions.
- Cajun or Creole restaurants – Likely use house-made sausage.
Look for popular Louisiana brands like Jacob’s World Famous Andouille, Baumer Foods, and Country Fresh Meats, or sausages from beloved local producers like Cochon Butcher. Many restaurants serve dishes showcasing their homemade New Orleans sausage.
Nutrition
New Orleans sausage is high in protein and fat, coming mostly from the pork. A typical 4 oz serving provides:
| Calories | Fat | Carbs | Protein |
|---|---|---|---|
| 370 | 32g | 1g | 22g |
As a processed meat, New Orleans sausage is high in sodium, with about 600mg per serving. The cayenne pepper and other spices also provide some antioxidants.
Overall, New Orleans sausage is generally considered less healthy than fresh unprocessed meat, but can be enjoyed sparingly as part of a balanced diet. The flavor makes it hard to resist!
History
References to sausage making in New Orleans date back to the early 1700s during the colonial era when French and Spanish settlers brought their traditions. By the 1800s, sausages became a well-established part of the cuisine.
Andouille was particularly popularized when German immigrants from Alsace opened up butcher shops specializing in the sausage in the mid-1800s. The spicy Cajun version of andouille was born, cascading through the local food culture.
Over the decades, iconic local sausage makers like Jacob’s World Famous Andouille, which opened in 1924, solidified New Orleans sausage’s culinary reputation and spread it beyond Louisiana. Now it can be considered one of the most famous regional food specialties in the USA.
Culture
New Orleans sausage has become deeply rooted in the culture and identity of the city of New Orleans and the entire state of Louisiana:
- Locals take pride in their local sausages from favorite makers.
- Restaurants heavily feature sausages on menus.
- Festivals celebrate sausages and Louisiana’s food heritage.
- Musicians like Lil Wayne reference sausages in songs as a cultural touchstone.
- Tours highlight historic sausage makers as culinary landmarks.
- Chefs embrace the nostalgic foodways and ingredients.
For locals, the sausages represent part of what makes their region’s cuisine special. The sausages also reflect the multiethnic stew that developed the city’s distinctive Creole food identity.
Conclusion
In summary, New Orleans sausage is a beloved specialty showcasing influences from the city’s French, German, Spanish, Italian and African communities. Its core ingredients of spicy seasoned pork reflect Creole culinary traditions built up over generations. With its deep roots in the city’s history and culture, New Orleans sausage has cemented its status as an iconic regional food.