Fully Cooked Sausage Links

New Orleans Andouille Smoked Sausage

Spice up your meal and add some Cajun flavor to your next meal with Johnsonville New Orleans Andouille Recipe Smoked Sausages! Made with only 100% cuts of premium pork and the taste of onions, garlic, and paprika, these smoked sausages are capture that authentic New Orleans flavor.

0% Trans Fat

Dairy-Free

Gluten Free

No Artificial Colors or Flavors

No Fillers

100% Premium Cuts of Pork

Premium Spice Blend

Where to buy

Serving Size: 1 link (66g)

Serving Per Container: 6

Amount Per Serving Per Serving

Calories: 190

Calories from Fat: 140

% Daily Value *

Total Fat: 15g 24%

Saturated Fat: 6g 28%

Trans Fat: 0g

Cholesterol: 40mg 13%

Sodium: 630mg 26%

Total Carbohydrates: 2g 1%

Dietary Fiber: 0g 0%

Sugars: 1g

Protein: 9g

Vitamin A: 4%

Vitamin C: 0%

Calcium: 0%

Iron: 4%

* Percentages based upon a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ingredients

Always refer to the package label for the most current ingredient and nutritional information.

Ingredients: Pork, water, salt and less than 2% of the following: corn syrup, potassium lactate, spices, paprika, dextrose, natural flavors, sodium diacetate, dehydrated garlic, onion powder, sodium erythorbate, sodium nitrite, beef collagen casing.

How To Sausage

How To - Grill

Preheat grill to medium-low.
Grill for 10-12 minutes or until heated through, turning links often.

Bring ½ inch water to a boil in a pan.
Add links; cover and simmer for 6-8 minutes or until heated through, turning once.

How to Cook Sausage on the Stove

Place 1 link on a plate.
Cover with a paper towel.
Microwave on high for 30-35 seconds or until heated through.
Let stand 1 minute before eating.
Directions are based on an 1100 watt microwave.

How to Cook Sausage in the Microwave

How To - Air Fryer

Preheat air fryer to 350°F.
Place links in a single layer in air fryer basket.
Heat for 5-6 minutes or until sausage is browned and heated through, turning once.