A specialty item formerly made in delis and butcher shops, Hog’s Head Cheese has now become a homemade staple of a southern Louisiana charcuterie board, along with boudin, tasso and andouille! Ours is prepared with three cuts of pork to bring the best flavors of the seasoned meats and veggies together for a dairy-free pork terrine-type spread.
Pastalaya – an awesome mash-up of your favorite type of pasta with smoky, meaty jambalaya!
Kebapi is a grilled or roasted homemade sausage, traditionally served on pita with Ajvar and onions. Ajvar, a roasted eggplant and red bell pepper spread, is blended with smoked paprika and fresh lemon juice and garlic to add just the right amount of smokey zing to the meal!
Shakshuka is a Mediterranean dish of eggs lightly baked into a spicy tomato, onion and pepper sauce. We seasoned this with our Salt-Free Sugar-Free Magic Creole Seasoning, then added Chef Paul’s Andouille Smoked Sausage and feta cheese for a heartier meal that’s still light enough to serve during the warm summer months. Don’t forget your side of crusty bread or pita – you’ll want to scoop up every last bite!
The chopped andouille not only takes the place of the regular pork in the recipe, but also adds a unique smoky flavor!