Schaller & Weber Andouille

$15.00 / 12 oz Packprice is $15.00 by 12 oz Pack

by Schaller & Weber
United States

New York City’s Schaller & Weber has been an exceptional purveyor of sausages since 1937. One bite of their hickory-smoked Andouille sausage explains why. It’s super meaty, with a balance of garlic, smoke, and just-enough red pepper heat. This moderately spicy Creole favorite is a definite crowd-pleaser, perfect for jambalaya or pasta. It’s also great for grilling—spice lovers can add a side of Pacific Pickle Works Carriots of Fire for extra zing.

“I love serving this to a crowd because it’s flavorful with just the right amount of spice. If I have leftovers, you’ll find me crumbling it into my Sunday morning breakfast burrito.”

Murray's Culinary – New York, NY

Pork, Water, Contains 2% Or Less Of Sea Salt, Natural Flavors, Cultured Cane Sugar, Spices, Dried Vinegar, Paprika,
Hot Red Pepper, Lemon Juice Powder, Dextrose, Celery Powder, Cherry Powder.

Andouille is said to have originated in either France or Germany, but today is most often associated with Louisiana.
The texture of this sausage is slightly finer than traditional andouilles, which have a more rustic grind.
A blend of spices, paprika, and hot red pepper create a bold yet approachable flavor.

Ferdinand Schaller and Tony Weber opened a butcher shop in the Yorkville neighborhood of Manhattan in 1937, gaining a reputation for their European-style sausages.
Schaller got his start one hundred years ago as an apprentice butcher and sausage maker in Stuttgart, Germany.
Still family-owned, the business is run today by Ferdinand Schaller’s grandson, Jeremy Schaller.
They are the first American sausage maker to win a variety of awards at exhibitions in Holland and Germany.

Family Owned

Gluten Free