Donald Link Andouille and Boudin (Dose of Vitamin P)

Sausage Los Angeles

The sixth installment of L.A. Loves Alex’s Lemonade took place at UCLA’s Royce Quad on September 12. Liz and Jay Scott have grown the charity they founded, which started with late daughter Alex’s lemonade stand, and have now helped raise over $100 million for childhood cancer at culinary events in cities like Philadelphia, New York and Chicago. This year’s L.A. event, spearheaded locally by the accomplished triumvirate of Chef Suzanne Goin, Caroline Styne and Chef David Lentz, raised more than $1 million through ticket sales and through a furious live auction that focused on one-of-a-kind food driven experiences. The illustrious line-up of chefs was of secondary importance, but still a major draw. Chefs from cities like Miami, Portland and New Orleans all donated their time and food to help support the cause, which allowed Angelenos to experience unique items like wood-fired pizza from Chris Bianco (Pizzeria Bianco) and regional sausages from New Orleans star Donald Link (Link Restaurant Group)

Link, true to his name, and befitting a man who owns Cochon Butcher, brought whole andouille and boudin sausages, which he grilled, sliced and served with pickled lima beans, onions and greens. His andouille, a smoked pork sausage, was well-spiced, firm, and pocked with beautiful fat. Boudin, which is the meaty push-up pop of the Cajun food world, was supple, with a mix of rice and pork parts and a good sear at the edges from the grill. Yes, pickles were a nice, tangy pairing for all this pork, and this dish was another reminder why Alex’s Lemonade remains L.A.’s most anticipated food event each year.

Dose of Vitamin P spotlights my favorite pork dish from the previous week.


Joshua Lurie

Joshua Lurie founded FoodGPS in 2005. Read about him here.

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