Duck and Bacon Sausage with Holy Trinity Slaw

Sam Kohler

One of the best natural pairings with the rich flavor and texture of duck sausage is the seasonings and spices of Cajun cuisine. This recipe is a spin of the Holy Trinity of Cajun cooking that brings a bright crunch and flavorful burst to the Gamekeeper Butchery Duck and Bacon Sausage. 


Holy Trinity Slaw 

  • 1 bunch of Celery
  • 1 Large Yellow or White Onion
  • 2 Green Bell Peppers
  • 1/2 cup of Mayo
  • 1 1/2 tablespoons of White Vinegar
  • 2-3 tablespoons of Cajun Seasoning
  • 1/2 tablespoon of Garlic Powder
  • 1/2 tablespoon of White Sugar
  • Salt and Pepper to taste

Hot Sauce of Your Choice (Louisiana, Tabasco, etc.) 


  1. Begin by thinly slicing the holy trinity in razor thin slices. (I recommend using a mandolin for this step)
  2. Once all the vegetables are sliced in similar length strips, mix them in a bowl with the remaining ingredients. 
  3. Ideally let the slaw sit overnight in the refrigerator to get the most tender texture and robust flavor, but eating it fresh is real good too! ( Also feel free to adjust the seasoning to your liking, this is just a great guideline that you can make your own!) 
  4. Finally, top the slaw on a freshly cooked Duck and Bacon Sausage and then add your favorite hot sauce on top and enjoy! 

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