Richard's Andouille Sausage 1 lb
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Richard's Andouille Sausage 16 oz
Richard's - Andouille Sausage 1 lb
Pork, Beef, Water, Salt, Dextrose, Mustard, Spices, Monosodium Glutamate, Inbac-Adl (Salt, Lactic Acid, Sodium Di-Acetate), Granulated Garlic, Smoke Flavorings, Sodium Erythorbate, Sodium Nitrite. This Product Is Manufactured In A Facility That Handles Soy Products. Product features Richard's Cajun Country Smoked Sausage with Pork & Beef.
No soy added - this is a true Cajun sausage with no chicken or by products.
Great Andouille Smoked Sausages from Richard's!
Certified Cajun, a product of Louisiana Cook and serve
Is Richard's andouille sausage fully cooked?
Andouille sausage is a smoked meat typically prepared from seasoned pork and fat. Because commercially available Cajun andouille sausage is precooked, it need only be heated through before eating.
What is the difference between boudin and andouille sausage?
The main and most significant difference between boudin and andouille? Boudin is pork scraps, and often blood, cooked with rice and stuffed in casing. It almost always includes organ meat. Andouille is a smoked, cured, garlic sausage, often used to flavor cajun one pot meals or seafood boils.
How do you know when andouille sausage is cooked?
To determine whether it's done, you can measure the internal temperature with a meat thermometer. Sausages should reach 155–165°F (68–74°C). Alternatively, boiling them before cooking in a pan or on a grill can ensure that they're thoroughly cooked and remain moist.
Do you remove andouille sausage casing?
Do eat the casing. ... If it's fresh (raw) sausage meat, it is usually packed in a natural casing (hog or sheep intestine) which is edible since you need to cook the sausage in the casing prior to eating. Also, most "pre-cooked" and smoked sausages like hot dogs, andouille, kielbasa etc. have edible collagen casings.
What kind of sausage is andouille?
Andouille is a smoked sausage made using pork, originating in France. It was brought to Louisiana by the French immigrants and Acadian exiles that would merge to create much of Louisiana Creole culture. The traditional ingredients of andouille are primarily pork casings, garlic, pepper, onions, wine, and seasoning.
|Pack Size||1 lb|