Andouille Sausage

The Andouille (an•dou•ille | \än•´dü•ē) was born in the River Parishes of Louisiana as French and German culinary heritages combined. When you taste andouille, you are tasting culinary heritage. Be careful to not call it sausage - because of the coarseness of the ground pork, it's not considered sausage by locals, it's simply andouille. Special seasonings, the coarseness of the grind, and the very wood added during smoking, make every producer's andouille product a unique culinary offering.

Favored by locals for adding to their jambalayas and gumbos, Veron smoked Andouille is shipped to you frozen for shipping and is recommended to be thawed under refrigeration.