This uniquely American sausage is French by way of Louisiana where andouille is a staple in Cajun cooking. You just can’t make good gumbo or jambalaya without a high-quality andouille sausage.
We begin with the best pork: the very same humanely-raised, heritage-breed pork we sell in a raw state.
We add red pepper and paprika for a spicy kick. There are no liquid smoke flavors, artificial additives or nitrates/nitrites in our all-natural andouille.
The coarsely-ground, firm-textured sausage is naturally-smoked over real hardwood for a finished product that is fully-cooked and ready to be eaten hot or cold.
Show a little link love and pair this sausage with a bottle of India Pale Ale or fruity Hefeweizen to cut its heat, or a bottle of Rioja to amplify the natural smokiness.
Just the facts
- Humanely-raised heritage-breed pork
- No antibiotics, no hormones
- Handmade in small batches
- No artificial ingredients or colors
- No added nitrates or nitrites
- Smoked over real hardwood
- Contains pork
- Comes fully cooked
- Edible collagen casing
- Product of USA
- For best taste, use within 3-5 days of receipt and/or by the expiration date on the package
D’Artagnan’s popular andouille, like our paprika-flecked chorizo, comes fully cooked and ready to be tossed into gumbo, jambalaya or even lentil soup. It has a collagen casing that is safe to eat, and there is no reason to remove this casing before cooking.
You can easily char it on the grill and serve andouille like a hot dog. Try it sautéed in what is called “the holy trinity” in Cajun and Creole cuisine: bell pepper, onion and celery.
Andouille brings its hearty, smoky heat to any dish, whether scrambled eggs, rice or pasta dishes, soups, grits or braised greens. It’s especially delicious with seafood—lobster, shrimp, scallops—and is also perfect for a clambake. Try it chunked and threaded on skewers with jumbo shrimp or scallops.
Simply sauté or grill a few links for a hearty centerpiece to an easy dinner.