Listex is a technology company that does not distribute products, that's why there is no opportunity to buy or sell any goods on this site.

Gaspar's Andouille Sausage
Gaspar's Andouille Sausage
Gaspar's Andouille Sausage
Gaspar's Andouille Sausage
The product has not been verified
Product information may be out of date
Product barcodes

Characteristics Gaspar's Andouille Sausage.

ItemMaster Dimensions
Length, IN 1.258
Height, IN 6.917
Width, IN 6.387
Weight, LB 1.1
special attributes
Units In Package 1
Package Type SHRINKWRAP
Package Size, OZ 16.0
Net Weight, OZ 16.0
Ingredients Pork, Salt, Vinegar, Spices, Water, Honey Mustard Seasoning (Dextrose, Dried Honey and Mustard (Honey, Maltodextrin, Vinegar, Mustard Seed, Salt, Modified Food Starch, and Turmeric), Ground Mustard, Sugar, Onion Powder, Salt), Paprika, Potato Starch, Nonfat Dry Milk, Sugar, Garlic, Sodium Nitrite, Collagen Casing.
Temperature Indicator Chilled
Directions Always cook thoroughly. Serving suggestions: use in jambalaya and gumbo. Also excellent in chili, with eggs, baked beans, soups, hor d'oeuvres, etc.
Marketing Description Gaspar's Andouille Sausage. Nonfat dry milk added. Cajun style, made in Massachusetts. U.S. Inspected and Passed by Department of Agriculture Est. 287. Net wt 16 oz (1 lb).
Ecommerce Description Gaspar's Andouille Sausage. This is the spicy cajun sausage you have seen Emeril use so many times! It is traditionally used in jumbalaya and Gumbo. It is also excellent in Chili, with Eggs, Baked Beans, in Omelets, Soups, Hor d'oeuvres, etc.
Nutritions
Number Of Servings Varied
Energy 190
Total Fat, g 11
Saturated Fat, g 4
Trans Fat, g 0
Cholesterol, mg 60
Sodium, mg 810
Carbohydrates, g 2
Dietary Fiber, g 0
Sugars, g 1
Protein, g 18
Daily Percent Of Vitamin A 10
Daily Percent Of Vitamin C 2
Daily Percent Of Calcium 2
Daily Percent Of Iron 8
Reviews and questions about Gaspar's Andouille Sausage
Log in to leave a review:
Subscribe to new reviews
Subscribe to new reviews
Further instructions are sent to the specified Email
Subscribe to the newsletter