Andouille Cooked Sausage

Think of this as a friendly mashup: Italian craft meets Cajun soul. Andouille is a mainstay in Cajun and Creole cooking, and ours is seasoned with sea salt, garlic, red pepper, black pepper, and paprika for a flavor that’s robust and lively without going overly spicy or smoky. We use prime shoulder cuts of fresh pork that are coarse-ground and stuffed into natural casings, and then give it the lightest fruitwod kiss. 

It’s built for gumbo, jambalaya, and beans, but just as happy in a bun, seared in a skillet with peppers and onions, or tucked into pasta and simple soups when you want a little Louisiana heat woven into your everyday cooking.

Fully cooked and ready to heat.