The rich, spicy, sweet and smoked taste of our andouille sausage cant be beat. I Garontee. This sausage will enhance the flavor of any dish. A primarily southern style sausage andouille sausage complements Cajun cuisine very well. Slice it thin and put in spaghetti sauce, beans and rice or gumbo.
Jambalaya and a crawfish pie and a fillet gumbo, cause tonight I'm gonna see my ma cher amio. (sorry Hank got carried away)
Great in pasta dishes, stuffing and dressings. We grill them and put them in a bun like a bratwurst. Andouille sausage is made from coarse ground lean pork, fully cooked and hickory smoked in tender natural casings. This smoked sausage has a wonderful balance of spice, smoky and sweet flavors that anyone will be proud of.
Wisconsin hickory smoked andouille sausage are sold generously in three 1 lb packages (3 lbs total)
There are approximately five sausages in a one pound package
Ingredients: Pork, water, salt, spices, maple sugar, sugar, onion powder, sodium nitrite, natural casing.
Safe Handling and Storage Tips
Our products are made in the traditional old world style with no added preservatives. It is the reason our products are of such high quality and taste so good. This also means that proper care must be taken when handling your products to ensure a positive experience for all.
Your products are processed to be shelf stable for shipping. Refrigeration is not required for transportation purposes. Products should be refrigerated upon receipt.
Products not to be consumed within a few weeks can and should be frozen for up to few months (this will not affect taste or texture). Opened packages should be consumed within one week. We are confident that the exceptional flavor and quality will keep you coming back, telling people about us and ordering for your friends, family members, and our brave military personnel.
Leave your products in the vacuum sealed packages they come in.
Consume any packages with broken seals from transportation first.
Refrigerate or freeze products immediately upon receipt.
Store vacuum sealed packages in the refrigerator or freezer, keep away from light sources as much as possible, and consume within a few weeks.
After opening vacuum package remove the remainder of the packaged product. Wipe excess moisture off product before rewrapping tightly to keep air, light and moisture out.
Products can be frozen for a few months without affecting taste or texture.
Some folks like to dry landjaeger and summer sausage further before consuming. As sausage dries moisture is lost, the texture becomes firmer and the flavor intensifies. Be careful not to contaminate the product.
Proper storage and prompt consumption will eliminate most sources of sausage spoilage. If, despite of proper handing, sausage looks or smells spoiled, use common sense and discard.