This is most often associated with Cajun cooking, where it is a coarse-grained smoked sausage made using pork, garlic, pepper, onions, wine, and seasonings. The pork used is mostly from a smoked Boston Butt roast. Once the casing is stuffed, the sausage is smoked again (double smoked). This is the most often used sausage in cajun gumbo and jambalaya's. Our Andouille is made by "real cajuns" in So Louisiana. Each order contains ( 3 ) links or 1 lbs.
Adding product to your cart
Cooking instructions are not available at this time. Please contact us if you have any questions.
Nutritional facts are not available at this time. Please contact us if you have any questions.
Use left/right arrows to navigate the slideshow or swipe left/right if using a mobile device
Choosing a selection results in a full page refresh.
Press the space key then arrow keys to make a selection.