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Our artisan batches sell out quickly. Enter your email and we'll alert you the moment the next fresh batch of Richard's Andouille Sausage 12 oz is packed and ready to ship.
Packed frozen with commercial dry ice & thick thermal insulation.
Guaranteed cold arrival or we reship immediately at no cost.
Crafted by heritage smokehouses & Louisiana certified producers.
Dispatched with priority carrier transit to prevent weekend delays.
When you think of Andouille, you think of Louisiana and Gumbo. Our coarse-grained smoked sausage is made with 100% premium pork cuts and a blend of spicy Cajun herbs & spices, then slow-smoked with Hickory wood for hours.
Richard's - Andouille Sausage 12 oz pack
Ingredients:
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.
All authentic Louisiana meats and specialties from CajunFood.com are prepared according to generational bayou recipes. Here are our smokehouse pitmaster guidelines for best flavor:
Submerge links in barely simmering water (do not boil hard or casings will burst) for 10–12 minutes until heated through (internal temp 160°F).
Preheat to 375°F. Lightly brush casings with butter or oil. Cook for 10–14 minutes, turning halfway through until the skin is delightfully crispy.
Place over indirect, medium-low heat on pecan or hickory coals. Turn frequently for 8–10 minutes until casings are taut and lightly charred.
Thaw overnight in the refrigerator. Transfer to a heavy Dutch oven or saucepan over medium-low heat, stirring occasionally until hot and bubbling.
All authentic Louisiana meats and specialties from CajunFood.com are prepared according to generational bayou recipes. Here are our smokehouse pitmaster guidelines for best flavor:
Submerge links in barely simmering water (do not boil hard or casings will burst) for 10–12 minutes until heated through (internal temp 160°F).
Preheat to 375°F. Lightly brush casings with butter or oil. Cook for 10–14 minutes, turning halfway through until the skin is delightfully crispy.
Place over indirect, medium-low heat on pecan or hickory coals. Turn frequently for 8–10 minutes until casings are taut and lightly charred.
Thaw overnight in the refrigerator. Transfer to a heavy Dutch oven or saucepan over medium-low heat, stirring occasionally until hot and bubbling.
Living in Colorado, finding real Louisiana boudin and smoked meats is impossible. CajunFood shipped this packed hard in dry ice. Steamed it in a pot for 12 minutes and the rice/pork balance and cayenne spice level were perfection.
Was skeptical about ordering frozen food in the summer heat, but the cooler had plenty of dry ice remaining. Air fried at 375°F for 12 mins and had the crispiest, juiciest sausage links ever.
My family is from St. Martinville. This is the real deal—no fillers, authentic seasonings, and great smoke flavor. CajunFood is my go-to online store now.