Cajun Boudin Sausage Tacos
Rated 5.0 stars by 94 users
Category
Breakfast, Brunch
Cuisine
Tex-Mex, Southern America
Author:
Jason Murff and Omar Crispy Avila
Servings
6
Prep Time
10 minutes
Cook Time
20 minutes
Wake up to bold Southern flavor with these Smoked Boudin Breakfast Tacos, a Cajun-Tex-Mex mash-up straight off the Traeger grill. We cooked up smoky Louisiana Boudin sausage, mixed it with Willie Pete-seasoned scrambled eggs, and added bacon dusted with Crispy Mango Habanero. Topped with melty Mexican cheese and your favorite Grill Your Ass Off salsa, this is the ultimate breakfast taco for weekend brunch, family mornings, or a flavorful start to the day.
Ingredients
Directions
- Preheat your Traeger (or smoker) to 325–350°F.
Season the bacon with Crispy Mango Habanero Seasoning (you can use Infidel Pork Rub as an alternative)
- Place bacon and whole Boudin links on the Traeger; smoke for 15–20 minutes until bacon edges crisp and Boudin casing starts to split.
- Remove bacon and Boudin. Slice the bacon and squeeze the Boudin filling from its casing.
Crack eggs, whisk, and season with Willie Pete Chicken Seasoning
- Scramble eggs in a skillet; remove while slightly runny so they finish cooking off-heat.
- Warm tortillas.
Assemble tacos: eggs → Boudin Sausage as filling → bacon → cheese → Salsa/Hot Sauce.
- Serve immediately and enjoy!
Recipe Video
Recipe Note
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