Andouille - Cajun Chicken Sausage - 1 lb.

SKU 99731
$12.00
In stock
1
Product Details

The country Cajuns west of Lafayette, Louisiana made andouille similar to the French. They seasoned the pig intestines with salt and cayenne pepper, soaked them in a water and vinegar bath overnight, and then rinsed them well before stuffing them one into another lengthwise. They cut and tied them into long links with string and hung them with the sausage in the smoke house.

Perfect for Gumbo!

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