This elegant sausage highlights and complements the flavor of venison with juniper berries, rosemary, wine and brandy. Many venison sausage recipes almost seem to apologize for the venison — either masking it with heavy spices or shoehorning it into recipes designed around other meats.
This is the dressing for a traditional “Crab Louie” salad (best with Dungeness), or it’s weaker cousin the “Shrimp Louie”.
A proper Louie dressing has a background of horseradish and onion. Many versions are instead based on pickle relish. They are abominations, an insult to the Louie. It’s like comparing Russian dressing to Thousand Island.
A heavily smoked and highly spiced cajun sausage, typically used as an ingredient for other cajun dishes (like jambalaya, gumbo, or in a crawfish boil).