Andouille Sausage (Pack of 3)

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The American cousin of the French Andouille sausage and a staple of Louisiana cooking.

Credit for the recipe help goes to Bill Dumas (aka Sausage Sensei) 

This spicy and flavoursome sausage will be the most delicious addition to your Crayfish boil or Gumbo.


These are best smoked at 150f for at least 4 hours to enjoy these a their very best. 
Patience is a virtue with these. 

Ingredients: Pork, Pork Fat, Sea Salt, Thyme, White Pepper, Cinnamon, Cayenne Pepper, Garlic, Paprika Powder, Cracked Black Pepper, Sugar, Cure #1 (E250)


Net Weight: 600g