French Sausages: Boudin Blanc, Boudin Noir, Andouillette, Toulouse
Try four types of our traditional French sausages: Boudin Blanc, Boudin Noir, Andouillette, and Saucisse de Toulouse. Boudin Blanc is a traditional French sausage made with chicken & pork, milk and a touch of Cognac. Boudin Noir is a traditional South of France blood pudding sausage made of pork blood, pork snouts, onions and spices. Andouillette is a traditional French sausage made with a blend of pork chitterlings and pork stomach, mustard and spices. Saucisse de Toulouse is a traditional South of France pork sausage. Great for Cassoulet.
Grill on the BBQ or sautee in a pan. A pan is recommended for the Andouillette.
Lasts 1 week in refrigerator once thawed. This product is shipped frozen, do not re-freeze if product is fully thawed.
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