There is an area just west of Lafayette, Louisiana that is known for its German heritage. Roberts Cove is at the center of it, and it is home to a long lineage of German immigrants who settled the Acadiana prairie in 1880. This was a little over a century after the French Acadians found their way to South Louisiana, having been expelled from the Canadian province known as Acadie. Over time, the Germans married into the French families of the region. And the two culinary cultures combine in today’s recipe for Smoked Green Onion Sausage and Creole Red Onions – a German Cajun classic.
My longtime friend John Schneider was one of them. Before his passing in 2021, John would tell you that he is Cajun through and through, having been raised in a large French-speaking family in South Louisiana. But, as is plainly obvious, the surname Schneider is not exactly of French ancestry. John was a Cajun of German heritage. Names like Hensgens, Nickel, Zaunbrecher, and Schneider are now familiar Cajun names, and over time, this cross-cultural gumbo of heritages has added color and spice to our unique culture.
The Acadiana foodways have been impacted by the German influence as well. Our sausage-making and smokehouse culinary culture is due to the many skilled German artisan butchers who settled in the northern parts of Acadiana as well as further east in St. Charles Parish near New Orleans. Many of our familiar sausages and methods of cooking with smoked meats are due to this German influence. Sausage-makers stretch across Acadiana, and many of these artisans have become known for a prized link that locals are passionate about. And it’s common for locals to argue over who has the best link.
One of the highest quality regional sausagemakers is Savoie’s Foods, and their smoked sausage is Certified Cajun; I always keep several packages of their green onion pork sausage (my favorite) in my freezer. Ms. Eula Savoie started this Cajun food company over 60 years ago from a little corner grocery in Opelousas, Louisiana. It has grown to be one of the premier Cajun food companies, and you would be hard-pressed not to find their products in almost every Cajun kitchen. Cajun cooks connect with the quality, history, and cultural significance of this respected brand.
Years ago, the German influence on the region had all but disappeared due mostly to intermarriage but also due to World War I. During the war years of the early 1900s there was much anti-German sentiment in rural Louisiana. The state legislature passed a law which made all expressions of German culture and heritage, especially the printed or spoken use of the German language, illegal throughout Louisiana. Those days are over now, and the pride of German heritage lives on. During the first weekend of October (October 1 and 2, 2022), the community of Roberts Cove celebrates Germanfest, a colorful event featuring food, music, and dance of the region.
Acadiana Table pays tribute to the Schneider family and all the Cajuns of German ancestry with a German Cajun recipe for Smoked Green Onion Sausage and Creole Red Onions that celebrates this unique crossing of cultures. The German custom of braising sausages down into a rich, sweet onion-infused beer gravy served over spicy boiled potatoes is now a specialty seen in many rural Cajun recipes and by Creole cooks, too. And this Cajun recipe for Smoked Green Onion Sausage and Creole Red Onions ups the ante by combining Savoie’s green onion sausage, sweet Creole red onions, bold Bayou Teche beer along with crab-boiled smashed potatoes–a unique linkage to the culinary ancestry of the region.
Willkommen to my Acadiana Table.
- 2 tablespoons canola oil
- 4 links smoked green onion pork sausage, such as Savoie’s or smoked pork sausage
- 4 medium red onions, peeled and sliced
- Kosher salt and freshly ground black pepper
- 1 (12-ounce) bottle beer, such as Bayou Teche Biere or any stout ale
- 2 pounds small boiling potatoes
- 1 packet Louisiana crab boil
- 1 stick unsalted butter
- 1 tablespoon prepared horseradish
- In a large covered skillet over medium-high heat, add the oil. Add the sausage links and brown on all sides. Remove the sausage to a platter and keep warm. Add the onions to the skillet and stir while separating the slices into rings. Continue cooking until the onions are browned. Add the sausage back to the pan and pour in the beer. Lower the heat to a simmer and cover. Cook until the beer reduces and thickens, about 15 to 20 minutes. If needed, add water to the pan. Turn off the heat and keep warm.
- In a large pot over high heat, add the potatoes. Add enough water to cover the potatoes and add the crab boil along with a pinch of salt.. Bring to a boil and continue cooking until the potatoes are tender when pierced with a skewer. Remove the potatoes and strain through a colander. Add the warm potatoes to a large mixing bowl, and add the butter and horseradish. Using a potato masher, smash the potatoes into chunks as the butter melts. Add salt and pepper, and stir to combine.
- For serving, spread the potatoes over a large platter, and place the sausages on top. Spoon over the onions and beer gravy so that it soaks into the potatoes. Serve family-style with Creole mustard on the side and ice-cold beer to drink.
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Marla McAlister Miller says
We love this dish. Thanks for Keeping the culture feed.
George Graham says
Thanks for the comment and the tip on a good substitution. All the best, George
Your food looks delish! Can’t wait to try.
When do I add the crab boil?
George Graham says
Thanks for the questions about crab boil. Add the potatoes and water along with the crab boil and salt. If you live in Louisiana crab boil is sold three ways: in packets (small bags) that you just toss in the water, as a liquid in bottles, and in a dry spice mix form. If you cannot find these products, I recommend you add a 1/4 cup of a good Cajun seasoning to the water. Even Old Bay will work. Best, George
John Fortier says
Can’t wait to try this one. Perfect time of the year for it. Now the only thing left to figure out is what beer to pair with it 🙂
Linda Finley says
i will try this soon. Looks delicious.
Jack Chew says
John, try Glory Seasoned Collard greens, add onions and a cut up turnip, and heat on the stove top.
Barclay Terhune says
My wife is originally from Lafayette and as such over 30 years we have been traveling to Louisiana. It is my habit from time to time to take a day trip in the areas around Lafayette. While I knew the Germans settled around New Orleans I was not aware they were in the Lafayette area. We will certainly schedule a trip to Roberts Cove on our next visit. A book on South Louisiana cuisine and cultures would sell at least one copy to me. John Folse’s cookbook on Cajun and creole cuisine has a wonderful history as a preamble to the cookbook. What great blog you have ,keep up the exceptional work. Barclay Terhune
George Graham says
Barclay- Thanks for the kind words. All of Chef John Folse’s books are great sources for our culinary history as well as exceptional recipes. Best, George
Looks delicious! My Mother in law , Rose Schneider used to make a version of this. Can’t wait to try it!
Cajuns of German descent???
Tony Lujan says
What we (my wife of 45 years) do is get a jar of crispy saurkraut and put over a package of Green Onion Creole sausage, in an oven at 195-200 Degrees for about 6 hours. About an hour prior to finish, we put in potatoes cut thick (about 3/4 to 1 inch thick) and let it finish the six hour process. OMG, unbelievable!