Sausage Sampler: Merguez, Morteau, Andouillette, Boudin Noir

Try four types of our traditional sausages: Merguez, Morteau, Andouillette, Boudin Noir. Merguez is a spicy Mediterranean/Moroccan lamb & beef sausage. Morteau Sausage is a traditional pork sausage smoked with pinewood from the Franche-Comte area (Jura, Doubs, Haute Saone and Territoire of Belfort) of France. 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

Wonderful as a breakfast sausage, with couscous or ratatouille, or served on a fresh baguette with brie cheese. Cook merguez in a pan on medium high heat just until browned. Do not let the juices escape! This sausage cooks in only about 5 - 7 minutes. Morteau sausage is great for tartiflette. Saucisse de Toulouse is a traditional South of France pork sausage. Great for Cassoulet. Grill the Boudin Blanc or sautee in a pan.

Merguez, Boudin Noir, Andouillette last 7 to 10 days refrigerated and up to 36 weeks frozen. Morteau lasts 8 weeks refrigerated and 36 weeks frozen.

< back to shopping