Nothing says cajun like Andouille. Farmer Bryan spent parts of four years living in New Orleans - so he knows a thing or two about Andouille. This is a New Orleans staple and goes really well in gumbo, pasta, and red beans and rice dishes.
This sausage is perfect for any of your cajun cooking. Dice it up and add it to stews, gumbos, étouffée, greens, beans… anything that you want to add a bit of a kick to.
We grab our sausage from a number of different places on the hog. The first off is "trim" - which is a term used for the trimmings on more select cuts like chops and bacon. After that we grab some fat from the hogs back - and then add in shoulder, picnic, ham, cheek, and shank!
Pork, Water, Salt, Dextrose, Spices, Sodium Powder, Sodium Erythorbate, Spice Extractives, Silicon Dioxide as a seasoning anti-caking agent