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North Country Smokehouse

Andouille Cajun Style Sausage

4 sausages | 12oz
$6.99
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Chop Standards

  • Humane Handling
  • Clean Label Ingredients
  • Craft Butchery
  • Traceable
  • Family Owned
  • No Antibiotics or Hormones

Why You'll Love It

North Country's fastest-selling sausage is also their spiciest: andouille. A Louisiana hot-link sausage spiced with black, white, and red pepper and smoked for hours. A good andouille like ours is the backbone of lively gumbos and jambalayas. The lean pork they use makes these lower fat than other brands, so you don’t have to be shy with the roux.

 

Specifications
  • Ingredients
    Natural Pork, Water, Sea Salt, Fresh Garlic, Seasoning (Spices, Onion & Garlic, Extractives of Paprika & Other Spices), Cultured Celery Powder (Cultured Celery Powder, Sea Salt), Vinegar, Fresh Onion, Cultured Onion Powder (Cultured Onion Powder, Sea Salt).
  • Allergens
    • None
  • Country of Origin
    Canada
  • Condition
    • Frozen
  • Cut
    • Sausages
  • Breed
    Heritage
  • Establishment #
    M-5390A Claremont, NH

How to Cook
  • Frying
  • Pan-Sear

Diets & Lifestyles
  • No artificial colors
  • Gluten-free
  • No artificial flavors
  • No added MSG
  • No preservatives

Nutritional Facts

Calories: 250
Total Fat: 22g (34%)
Saturated Fat: 4g (20%)
Trans Fat: 0g
Cholesterol: 60mg (20%)
Sodium: 615mg (26%)
Total Carbohydrate: 1g (0%)
Dietary Fiber: 0g (0%)
Total Sugars: 1g (Includes 1g Added Sugars)
Protein: 11g
Vitamin D: 15mcg (3%)
Calcium: 1mg (0%)
Iron: 1mg (4%)
Potassium: 125mg (2%)

Hanging pork bellys aging, from North Country Smokehouse

About North Country Smokehouse

North Country is a family-owned smokehouse in New Hampshire on a mission to handcraft premium, artisanal smoked meats with relentless flavor focus, exceptional animal care standards, and deep respect for the land. Their vertically integrated family-owned farms are committed to humane handling practices and never use antibiotics or added hormones, North Country delivers unmatched quality in every cut.

Learn More

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How to Defrost

  • Cook Now

    Thin cuts and small portions can be cooked straight from frozen — no thawing needed.

  • Quick Thaw (<30 min)

    Keep sealed and place in cold water, changing every 30 minutes until thawed.

  • Larger Cuts (1–2 hours)

    Use the cold water method for roasts or bigger pieces to thaw safely and faster.

  • Best Results

    Thaw in the refrigerator 24–48 hours ahead for the best texture and flavor.