Andouille Cajun-Style Sausage
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Our andouille sausage is made from heritage-breed pork that is humanely raised with no antibiotics or hormones. We use all-natural ingredients and smoke this ready-to-eat Cajun-style sausage over real hardwood. There are no liquid smoke flavorings, artificial additives, nitrates, or nitrites in our all-natural andouille. Andouille brings its hearty, smoky heat to any dish, whether scrambled eggs, rice or pasta dishes, soups, grits, or braised greens. You can easily char it on the grill and serve andouille like a hot dog.
Andouille is a must in jambalaya and gumbo and makes a natural partner for seafood like lobster, shrimp, scallops, or even a clambake.
- Humanely-raised heritage-breed pork
- No antibiotics, no hormones
- Handmade in small batches
- All-natural
- No artificial ingredients or colors
- No added nitrates or nitrites
- Smoked over real hardwood
- Gluten-free
- 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
- Subscription Eligible
What is andouille sausage made of?
Andouille (pronounced ahn-DOO-wee) is a pork sausage with origins in France (where it is made with layers of pig’s intestines - an acquired taste). At D’Artagnan we make the Cajun version with pork and plenty of spices, then smoke it over real hardwood, following the rich culinary heritage of Louisiana. It has a collagen casing that is safe to eat, and there is no reason to remove this casing before cooking.
How does andouille compare to kielbasa or chorizo sausage?
Kielbasa means “sausage” in Polish and refers to a wide variety of smoked pork sausages that are ready-to-eat and also used in many recipes. Andouille is similar in that it is also a smoked pork sausage with a comparable texture, though it has more spice than kielbasa. Andouille could serve as a substitute for kielbasa in some recipes. Chorizo is also a pork sausage with a similar firm texture, fully cooked - though not smoked in our recipe - that originated in Spanish cuisine.
What can you make with andouille sausage?
D’Artagnan’s andouille comes fully cooked and ready to be tossed into gumbo, jambalaya, or lentil soup. Andouille is wonderful with scrambled eggs, rice and pasta dishes, soups, grits, or braised greens. It’s especially delicious with seafood. 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. Sauté with what is called “the holy trinity” in Cajun and Creole cuisine: bell pepper, onion, and celery and serve with rice. 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.
Charcuterie refers to smoked, cured or cooked meats, all of which are traditional methods of preservation.
We begin with the highest quality ingredients and follow traditional recipes and natural techniques.
Our handmade charcuterie line represents the full range of styles and flavors, including bacon, cured ham, cooked, uncooked and dry-cured sausages, pâtés and mousses, duck confit and rillettes, smoked and cured duck, chicken and turkey breasts.
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