Pork recipes

Andouille was a great favorite in nineteenth-century New Orleans. This thick Cajun sausage is made with lean pork and pork fat and lots of garlic. Sliced about 1/2 inch thick and greilled, it makes a delightful appetizer. It is also used in a superb oyster and andouille gumbo poplular in Laplace, a Cajun town about 30 miles fromNew Orleans that calls itself the Andouille Capital of the World.

A tender and juicy pork chops dish made with chicken broth, parmesan cheese and white wine.

These scrumptious and tasty arepas can be served as an appetizer or a main dish.

White Pork Sausage (Boudin Blanc De Liege) recipe

Authentic Polish Sausage recipe