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Our two favorite dishes to show off our smoked Mangalitsa sausages are Shrimp & Grits and Jambalaya. You can find the shrimp & grits recipe on the blog as well!


  • 2 Tablespoons lard

  • 1 package (4 links) Mangalitsa Smoked Sausage (both the bell pepper & onion and jalapeno flavors work great here!)

  • 1 red and 1 green bell pepper, chopped

  • 1 onion, chopped

  • 1 cup sliced okra

  • 4-6 cloves garlic, chopped

  • 2+ Tablespoons cajun seasoning

  • 1 1/2 cups uncooked white rice

  • 3 cups chicken or pork stock

  • 1 box Pomi crushed tomatoes (or similar)

  • 1 lb fresh, NC shrimp, peeled and deveined (tails on or off to your liking)

  • A handful of fresh, chopped parsley

  • Squeeze of lemon


  1. Add lard to a cast iron skilled and brown the sausages until cooked through, about 10 minutes

  2. Remove the sausages, cool slightly, and slice

  3. Add the peppers, onion, and okra to the skillet, cook 5 minutes until softened, then add garlic and stir for 30 seconds

  4. Add sliced sausages

  5. Season with cajun seasoning and add rice, tossing to coat in the seasonings

  6. Add chicken stock and tomatoes and cover, venting the lid slightly

  7. Lower the heat and cook 20 minutes until rice is cooked (take care not to scorch to the bottom of the skillet)

  8. Remove the lid, nestle the shrimp into the dish, recover and cook 2 minutes until the shrimp are pink

  9. Remove from heat, taste and adjust seasonings

  10. Squeeze over lemon and sprinkle with parsley

  11. Serve


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