Buy it Again
Savannah Sausage Andouille Smoked - 14 OZ
Smoked Sausage, Andouille
Cajun-Style. Made from premium pork cuts including pork loin and Boston butt. US inspected and passed by Department of Agriculture. Seasoned with hospitality! Andouille (an-doo-ee). Our Andouille is enhanced with our robust Cajun spice blend and misted with pork loin and Boston butt to create the perfect Southern hospitality experience. Facebook. Twitter. Pinterest. www.savannahsausagecompany.com. Forsyth Park Fountain: The Forsyth Park Fountain, erected in 1858, is modeled after the grand fountain in Paris at the Place de la Concorde, France. Its ornate carvings and stark white hue make the fountain the pristine focal point of Forsyth Park and one of the most visited attractions in Savannah. Visit www.savannahsausagecompany.com to order prints of Forsyth Park Fountain.
Serving Size: 2.5oz
Servings Per Container: about 6
|Calories||Amount Per Serving
|% Daily Value|
|Calories From Fat||Amount Per serving 250|
|Total Fat||Amount Per serving 27g||42%|
|Saturated Fat||Amount Per serving 10g||49%|
|Trans Fat||Amount Per serving (-)|
|Polyunsaturated Fat||Amount Per serving (-)|
|Monounsaturated Fat||Amount Per serving (-)|
|Cholesterol||Amount Per serving 50mg||17%|
|Sodium||Amount Per serving 710mg||29%|
|Total Carbohydrate||Amount Per serving 2g||1%|
|Dietary Fiber||Amount Per serving 0g||0%|
|Sugars||Amount Per serving 2g|
|Protein||Amount Per serving 9g||0%|
Pork, Water, Boneless Pork Loin, Pork Shoulder Boston Butt, Dextrose, Salt, Contains 2% or Less Flavoring, Dehydrated Garlic and Onions, Sodium Phosphate, Paprika, Sodium Erythorbate, Sodium Nitrite, Red, White and Black Pepper.
Directions Cook thoroughly (Cook and serve to minimum internal temperature 165 degrees). Keep refrigerated. Safe Handling Instructions: This product was prepared from inspected and passed meat and/or poultry. Some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. For your protection, follow these safe handling procedures. Keep refrigerated or frozen. Thaw in refrigerator or microwave. Keep raw meat and poultry separate from other foods. Wash working surfaces (including cutting boards). Cook thoroughly. Keep hot foods hot. Refrigerate leftovers immediately or discard.