Andouille Sausage

Andouille Sausage

andouille de porc

red fleur seperator

pawk endoo sausage

Heritage pork, cold smoked over hickory for four hours. The smoke is patient — it builds without announcing itself. The result is a sausage with enough presence to anchor a gumbo or hold its own off the grill. This is the one the Journal keeps coming back to.

$17
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Recipes from the Journal

featuring our Andouille Sausage

Chicken, Andouille & Oyster Gumbo

Chicken, Andouille & Oyster Gumbo

Gumbo is not a weeknight decision.

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Andouille & Potato Hand Pies

Andouille & Potato Hand Pies

Hand pies are humble, but they punch above their weight.

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Chilled Black-Eyed Pea Salad with Andouille & Cucumber

Chilled Black-Eyed Pea Salad with Andouille & Cucumber

A Southern-Creole hybrid that’s built for hot days.

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Black bowl filled with French Cauliflower & Andouille Soup with served with bread.

French Cauliflower & Andouille Soup

Cauliflower soup is such a simple and delicious concept, but throughout the years, what I’ve learned is that it needs more salt than one typically thinks.

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French Lentil Soup

French Lentil Soup

Growing up, my mother's split pea soup was always a treat.

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White bowl of seafood and andouille gumbo

Seafood and Andouille Gumbo

I can guarantee half of my cousins are rolling their eyes when reading this recipe that calls for lump crab and not the whole legs.

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Steamed Mussels with Braised Fennel and Smoky Tomato and Garlic Broth

Steamed Mussels with Braised Fennel and Smoky Tomato and Garlic Broth

Steaming mussels in a garlic wine broth is a classic French technique that helps draw even some of the pickiest shellfish eaters out there.

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Large pot of Duck Andouille Shrimp and Greens Gumbo

Duck, Andouille, Shrimp and Greens Gumbo

It’s soup season and for me that means gumbo season and a Duck, Andouille, Shrimp and Greens gumbo was first on the list.

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Ingredients
Pork Shoulder, Kosher Salt, Smoked Paprika, Cayenne Pepper, Curing Salt #1, Dried Thyme, Mace, All Spice, Dry Mustard, Natural Pig Casing
Cooking Instructions
We cold smoke all our andouille sausage to an approximate temperature of 165° F;. Though with all meats you should cook all of our meats to at least to 165° F or the USDA recommended cooking temperature for pork.