Johnsonville Adds Andouille to Sausage Slices Line | Food Newsfeed
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Johnsonville Adds Andouille to Sausage Slices Line

March 06, 2015 Industry News
Industry News

Johnsonville announced its new Bias-Sliced Andouille Sausage, the most recent addition to its Fully Cooked Ultimate Sausage Slices line.

This bold-flavored new item features Cajun seasonings to bring on-trend flavor to foodservice and retail menus.

Johnsonville heat-and-serve Ultimate Slices are perfectly positioned to enhance dishes for any day part in a wide variety of menu applications. Andouille Sausage capitalizes on consumers’ love of hot and spicy food, which shows no sign of declining.

According to Datassential, Andouille Sausage penetration has increased 9.5 percent in the last four years. In fact, sausage varieties with heat lead the fastest growing sausage varieties at quick service restaurants.

Add value to the menu with these flavorful favorites:

  • Andouille Breakfast Sandwich: A bagel, biscuit or croissant topped with bold Andouille Sausage Slices, egg and cheese makes for a great tasting wake-up call.
  • Andouille Sausage Gumbo: Andouille Sausage Slices served in a dark roux with the “holy trinity” of chopped onions, green pepper, and celery, plus chopped tomatoes, Cajun seasoning, and peeled shrimp.
  • Andouille Swiss Burger: Top a juicy burger with Andouille Sausage Slices, Swiss cheese, lettuce, and tomato, all served on a soft bakery bun.

The Fully Cooked Ultimate Slices are made with fresh premium pork. The slices are flame grilled and sliced on a bias for a chef-prepared appearance that delivers the texture and juiciness of a fresh sausage. Adding Fully Cooked Ultimate Slices to any dish enhances flavor and adds value.

In addition to the new Andouille Slices, Johnsonville offers a Bias-Sliced Italian Sausage variety, which offers a classic Italian flavor and old-world charm, and Bias-Sliced Brats that balance traditional spices with the delicate smoky flavor of authentic bratwurst.  

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.