Smoked Cajun Duck Sausage with Holy Trinity Slaw and Cajun Aioli

By: Sam Kohler



Cajun Aioli 

  • 1 Cup of Duke’s Mayo 
  • Juice of 1 Lemon
  • 3 Tbsp. Louisiana Hot Sauce
  • 1 Tbsp. Smoked Paprika
  • 1/2 Tbsp. Onion Powder
  • 1/2 Tbsp. Garlic Powder

Holy Trinity Slaw 

  • 1 Large Sweet Onion, Finely Diced
  • 1 Large Jalapeno, Deseeded and Finely Diced
  • 1/2 Red Bell Pepper, Finely Diced
  • 1/2 Orange Bell Pepper, Finely Diced
  • 1/2 Yellow Bell Pepper, Finely Diced
  • 2 Ribs of Celery, Finely Diced
  • 1 Tsp. of Celery Salt
  • 1 Tsp. of Dry Mustard 
  • 2 Tsp. of Dijon Mustard
  • 1/2 Cup of Apple Cider Vinegar
  • 1/2 Cup of White Vinegar
  • 2 Tsp. of Honey
  • 2 Tsp. of Tony Chachere’s Creole Seasoning


  1. Begin by prepping all of your vegetables and add them to a bowl. Then in a separate bowl mix your celery salt, dry mustard, Dijon, apple cider vinegar, honey, and Tony’s seasoning thoroughly and then pour the liquid onto vegetables and allow this mixture to marinate for 1-2 hours prior to consumption.
  2. Now that the slaw is prepared, mix all the aioli ingredients in a bowl and set it to the side.
  3. Next, grill or pan sear the duck sausages until cooked and then layer all your ingredients together and enjoy!

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