Chef Martin

Andouille

This sausage is made using only pork shoulders. The sausages are fully steam cooked, lightly smoked and reddish in color. It is medium spicy in flavor with a hint of sage and red pepper and stuffed in a pork casing. The French started making this type of sausage over 1000 years ago, and they brought it with them to Louisiana. This sausage is smoked and perfect to use in stews and soups such as gumbo and jambalaya.

ITEM # DESCRIPTION PACK SIZE  
H0110610 Bulk 10:1 - in sheep casing 4/2.5 lb All Natural, Gluten Free
H0110550 Bulk 5:1 4/2.5 lb All Natural, Gluten Free
H0110070 Bulk 2:1 2/5 lb All Natural, Gluten Free