$4.98 for 12 ounces (four links) at Walmart. 169 calories, 12 g fat, 731 mg sodium, 16 g protein. Made in San Lorenzo, this brand yields every flavor needed in a great andouille.

The herb note in this smoky, spicy, chewy sausage makes it the best we found at any market. Nutrition info refers to 90 grams or 3.2 ounces, about 1 link of sausage. Here are the details on the most savory andouille sausages to be found outside a smokehouse and the links to leave behind. Bad andouille is fatty and flabby and no better than a spicy hot dog. A single bite should deliver a blast of flavor that’s bold, but balanced. Great andouille sausage is slightly chewy, thanks to minimal grinding of the meat, and notably dense due to the double-smoke process. It’s typically made with smoked pork shoulder - there are a few chicken versions as well - that’s heavily seasoned, then smoked again to build its distinctive texture and flavor.

But you can use it so many ways - in soup, stuffing, red beans, cassoulet, mac and cheese or omelets. It’s a full-on, flavor-packed bite of smoke, red pepper, garlic and thyme.Īndouille is integral to traditional Cajun dishes such as gumbo, jambalaya and shrimp and grits. Andouille isn’t mild, like a Polish kielbasa.

When a recipe calls for andouille sausage, don’t even think about using a substitute.

Golden valley farms smoked sausage