Andouille Rope Sausage
Don't Like New Packaging!. I was a very frequent buyer when package contained two links each individually wrapped; always had a link or two on hand ready to go. Haven't bought since new packaging. It's now not convenient for me at all; too much for one use and I don't want to bother with freezing partial package. Why the change? If its not broke, don't "fix" it! — Bill
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Ratings & Reviews
Ratings Breakdown (4.3 average)
Don't Like New Packaging!by Bill 4 months ago
Andouille Split Ropeby Wayne Fisher 2 years ago
Quality & Packaging Screw Upby Beth 3 weeks ago
A great tasty treatby Bobette 3 weeks ago
Marciby Marci Bodway 2 months ago
Not happy with this one.by Mark Storer 4 months ago
Poor Labelingby mike 4 months ago
This is not Andouilleby swamprat 4 months ago
Not "Spice Girls"by Vivian Long 6 months ago
But it does make my Shrimp 'n Grits taste AMAZING! Hot, but really good. I add a little sour cream to cut the heat in my serving. (#hack)
Just a big hot dogby oldrcd 4 months ago
Not what I expectedby Christina j 4 months ago
Cajun cookingby Cinderella Morff 1 year ago
Andouille needs more workby C. Hanson 2 years ago
Not What I Expectedby Dick 1 year ago
I will be throwing the rest of it out.
Very nice Sausageby Bob meehan 2 years ago
Not the real thing, but still Yumby Kimelou 2 years ago
i must be old school., i like the original with fillersby angela huey 2 years ago
Amazingby Tara 3 years ago
Weak in the Flavor Departmentby Jim 2 years ago
Kraut-Apple-Potato-Andouille Recipeby Joh David Welch 3 years ago
2 Tbs olive oil - 1 tsp butter - 1 medium onion - 4 cloves garlic - 16 oz sauerkraut (rinsed in water and drained well) - 1 large gala apple (cored and peeled and diced) - 1 russet potato (peeled and diced) - 1 package Andouille Split Rope (sliced into 1/2 inch pieces) - 1/4 tsp fennel seed - fennel salt and pepper to taste. In a dutch oven saute the onion in the oil until caramelized. Add fennel seed, garlic and saute a minute until you smell the bloom than immediately add the washed sauerkraut, the potato, the apple. Saute for 15 minutes with lid on. Stir every 5 minutes. After the 15 minutes add the pieces of Johnsonville Andouille, fennel salt and pepper to taste. Saute for an additional 15 minutes stirring every 5 minutes. Just before serving add the butter until melted than serve. It has a sweet - hot taste and will satisfy your evening meal. You'll go back for seconds for sure.
Great in Jambalya- spice it up !by laurie fetzner 3 years ago
Not even close to real Andouille.by Don 2 years ago
My better half (a Yankee girl) purchased 3 packages of this and served if during the LSU game this past weekend. Those of us that know Andouille just quietly laughed and pushed your product to the side or the trash can when she wasn't looking, big waste of money. I know if you tried you could send one of your chefs down to Cajun country and get an authentic recipe and learn the smoking process.