Even if you’ve never been to New Orleans, you’ve probably heard of the classic Creole Gumbo. Now, no matter what they say, you can’t make a good gumbo without Andouille sausage: a smoked sausage with lots of green herbs like thyme and tarragon, onion, garlic, a hint of cayenne and lots of smoke. We took a classic Andouille recipe, shrunk it down to a good hot dog size and created the Louisiana Dog.
It’s amazing just heated up on the grill and served on a bun, but it really starts to shine when you use it in classic Louisiana dishes like Jambalaya or Chicken and Andouille Gumbo.
Our favorite way to eat them:
- Grilled and served on a bun with sweet mustard and roasted red peppers
- Roasted in a pan and served on a bun with cole slaw and a dusting of smoked paprika
- Served like Choucroute Garnie: cooked in a pot with fasskraut, schinkenwurfeln and beer, plated with a roll and lots of mustard (https://de.wikipedia.org/wiki/Choucroute_garnie)
- In Chef Isaac Toups’ Chicken and Sausage Gumbo – see him cook his family’s gumbo recipe from scratch here:
- Or, if you love rice, Isaac Toups’ Jambalaya
INGREDIENTS
Bio Pork, Bio Beef, Water, Salt, Bio Garlic, Bio Black Pepper, Bio SENF, Bio Spices, Bio Natural Sheep Casing
TECHNICAL DATA
80 grams/Hot Dog
Certified Bio
Pork and Beef Hot Dog in a Sheep Casing
Fully Cooked
Contains Mustard
Product of Austria