We’ve gone Southern with our take on Louisiana’s signature sausage
The concept of andouille sausage is ancient and varies highly between regions all throughout Europe. Original recipes contained smoked organ meats. Southeastern Cajuns breathed new life into their own version of this culinary icon in the Americas.
Spolumbo’s Andouille starts with premium pork shoulders only (no organ meat), then we blend in a spice pack of Cajun essentials that include garlic, paprika, and cayenne for a spicy finish.
Makes a great jambalaya, gumbo, paella or po’ boy!
(5.5 kg case of 36 sausages separated into 2 equal-weight trays)