andouille
pork sausage with cayenne pepper, dry mustard, cloves, mace, thyme, allspice
smoked, fully cooked
loop de loop
each piece is one full, continues loop; about 16 oz each
serving suggestions
essential for jambalaya, étouffée, red beans and rice, sliced thin for po’ boys, and more.
ideal flavor base for roasting vegetables, and building soups + stews.
add to mac ‘n cheese, deviled eggs, omelettes.
Pair on charcuterie boards with anchovy stuffed peppers, pear mostarda, candied pecans, figs, both mild + sharp blue cheeses, aged cows’ milk cheeses, Alsatian pinot gris, hurricane and mint julep cocktails.
whole: best-by date sticker indicates 60 day refrigerated shelf life
(freezing all extends storage to 365 days after printed date)
