A pork-free version of their classic Andouille, we love adding this sausage to our favorite recipes to add a rich, spicy flavor. A juicy and well-seasoned sausage, made with chicken, garlic, and chile peppers, this sausage calls out for a lager or a medium-bodied brown ale. This Andouille from Les Trois Petits Cochons is perfect for gumbo, jambalaya, or cooking with greens or rice. Les Trois Petits Cochons’ sausage is fully cooked. Grill or sauté until heated through and enjoy. Les Trois Petits Cochons started in 1975 as a small charcuterie in the heart of New York's Greenwich Village, where founders Alain Sinturel and Jean Pierre Pradié cooked and offered pâtés and other French specialties to the neighborhood gourmets. They soon received rave reviews by such notables as Craig Clairborne, Mimi Sheraton, James Beard, and others.