chicken sausages 

Your search yielded 42 total results
  • $6.99

    Free Shipping on Orders $125 or More

    Excluding Priority Shipping

     
  • $6.99

    Free Shipping on Orders $125 or More

    Excluding Priority Shipping

     
  • $6.99

    Free Shipping on Orders $125 or More

    Excluding Priority Shipping

     
  • $6.99

    Free Shipping on Orders $125 or More

    Excluding Priority Shipping

     
  • $8.99

    Free Shipping on Orders $125 or More

    Excluding Priority Shipping

     
Luella's Brunswick Stew

Luella's Brunswick Stew

by Jeff Miller

Brunswick stew is a centuries-old recipe that might have originally called for squirrel meat. Jeff Miller, owner and pit boss of Luella's BBQ in Asheville, North Carolina prefers silky smoked chicken and spiced andouille sausage to squirrel.

View Recipe →
Capon Poule au Pot with Foie Gras Stuffing

Capon Poule au Pot with Foie Gras Stuffing

by Ariane Daguin

Traditional recipes for poule au pot are closely guarded secrets passed down through generations of women in France. Here's our version, made with a rich, full-flavored Capon and a delicious soft stuffing of sausage, bread and foie gras.

View Recipe →
Using French Garlic Sausage

Using French Garlic Sausage

Garlic sausage is a delightfully pungent French-style sausage. Although wonderful in cassoulet and as part of a charcuterie board, its use shouldn’t end there. Here are some ideas.

Read more →
Cooking with Andouille Sausage

Cooking with Andouille Sausage

Andouille is a staple of Cajun cuisine, found in dishes like gumbo, étoufée and shrimp and grits. But there's more you can do with this spicy, smoked sausage. Check out our tips and ideas.

Read more →
Mardi Gras Eats

Mardi Gras Eats

At Mardi Gras you can celebrate in 'big easy' style with Louisiana favorites, or indulge anytime you want the bold taste of Cajun cooking. Let the good times roll!

Read more →
Ariane Daguin

Ariane Daguin

Ariane Daguin was born into a world of great food. Her father, André Daguin, chef-owner of the Hotel de France in Auch, Gascony, is famous throughout France for his artistry with foie gras and other Gascon specialties.

A career in food might have seemed natural, but Ariane decided to pursue an academic degree at Columbia University. While working part-time for a New York pâté producer, Ariane wa…

View Full Bio →