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Andouille Sausage

Peppery, garlicky goodness.

Quick Overview:

Smoky flavor with a Creole-style zing. 

 

Quick Facts

Origin: United States - New York 
Size: 16 oz.  

The Flavor Experience

Wake your tired taste buds up with this Creole-inspired spin on German sausage. Made with pork, pepper, garlic, and hot peppers, it’s the ultimate way to punch up pasta or elevate your lunchbreak.  

The Story

Ferdinand Schaller began his cooking career working throughout Germany and the Alsace region. In the early 1930s, he set sail for New York and never looked back. Alongside Tony Weber, the two opened their first butcher shop in Yorkville in 1937, becoming a staple to Upper East Siders. Nearly a century after opening their doors, Schaller and Weber continue to craft unique flavor combinations with grandson Jeremy Schaller at the helm of operations and Ramon Jimenez as head butcher. 

Usage Tips

Layer between two pieces of fluffy French bread with garlic aioli and slices of sharp cheese. 

 

Full Description
$9.00
/ ea.

shipped with care

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shipped with care

Your order is guaranteed to be handled with care and shipped with an eye toward ensuring the products arrive as fresh as possible. All of our perishables are packed in insulated, heat-resistant packaging with safe, re-usable ice packs. If you should also order dry goods, we neatly pack them around the other materials, enclosed in a sturdy, corrugated container.

It generally takes one business day to receive and process your order. Shipping speed selected at checkout applies to the time in transit only. The delivery clock starts once the package is picked up by our carriers, not once you submit your order, and there are times when our fulfillment team may hold certain orders to process and ship after the weekend in order to ensure product viability. Please note processing times may be extended during the holiday season.

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Product Description

Smoky flavor with a Creole-style zing. 

 

Quick Facts

Origin: United States - New York 
Size: 16 oz.  

The Flavor Experience

Wake your tired taste buds up with this Creole-inspired spin on German sausage. Made with pork, pepper, garlic, and hot peppers, it’s the ultimate way to punch up pasta or elevate your lunchbreak.  

The Story

Ferdinand Schaller began his cooking career working throughout Germany and the Alsace region. In the early 1930s, he set sail for New York and never looked back. Alongside Tony Weber, the two opened their first butcher shop in Yorkville in 1937, becoming a staple to Upper East Siders. Nearly a century after opening their doors, Schaller and Weber continue to craft unique flavor combinations with grandson Jeremy Schaller at the helm of operations and Ramon Jimenez as head butcher. 

Usage Tips

Layer between two pieces of fluffy French bread with garlic aioli and slices of sharp cheese. 

 

SKU: SCHA010P

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