Here’s why this hickory-smoked meat has been an Alabama staple for 75 years.
Youd be hard pressed to find a single non-vegetarian in Alabama who doesnt love this juicy, smoky sausage.
The distinct balanced flavor has a lot to do with its appeal, but so does the story.
Credit:Caitlin Bensel; Food Styling: Torie Cox
Here, Southern chefs share their favorites ways to use Conecuh sausage.
What Is Conecuh Sausage?
Pronounced “cah-NECK-ah,” Conecuh is apork sausagemade with natural hog or sheep casings.
Credit:Kristen Hall
It gets its distinct flavor from being smoked over pure hickory fire.
While its seasoning blend adds a lot of flavor, the smoking is the secret to its taste.
They also make bacon, ham, and seasonings.
Credit:Rusty’s BBQ
I was at a summer backyard party, and someone had put some on the grill.
I remember [eating] some and asking what I had just had, she says.
One of Halls favorite uses for Conecuh is in her savory English cream scones.
Credit:Courtesy of The Anvil Pub & Grill
Conecuh has such a robust flavor, and it really shines in savory pastries, she says.
Were passionate about community, and it was important for me to celebrate Alabama food, he says.
I fell in love, recalls the chef atThe Anvil Pub & Grillin Birmingham.
Credit:Courtesy of Tastee Diner
The difference is in the flavor, says Boodram of Conecuh.
Its a perfect balance of heat and spices and lends itself to dishes without overpowering.
Want to enhance the smoky flavor and enjoy Conecuh on its own?
Credit:Caitlin Bensel; Food Styling: Torie Cox
Boodram recommends grilling it.
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