The following is a sponsored post on behalf of Richard’s Cajun. I received product and compensation in exchange for my honest opinions.
It’s definitely summer and we are using our grill a LOT. I don’t know about your neck of the woods, but North Carolina has been hot lately – and I have no interest in heating our kitchen more than is necessary, so outside we go. With that comes more grill-able meats. Honestly, our go-to hamburgers and hot dogs are getting a little tired. I think I see them on our weekly menu plan every week. My husband has been on a sausage kick (he’s been on this kick for a few months) and recently we’ve been grilling Richard’s Cajun andouille sausage that is available at Ingles stores throughout North Carolina.
I love that we’re changing up what we’re grilling, but also that it’s easy. I am also liking that the ingredients for the andouille sausage are minimal. In fact, pork is the first ingredient. Richard’s Cajun products are produced in Louisiana and stay true to the cajun flavors!
Back in April I shared a recipe using the sausage. I’m happy (and my husband is happy) that the sausage is good enough to stand on its own! We often grill the sausage and throw it on a bun for a quick dinner. The sausage is spicy enough, without being overpowering. (While I love some spice, not everyone in my family does.) You can also add vegetables to the grill to add even more flavor.
Want to try it? Enter the giveaway through the Rafflecopter below. One winner will be selected randomly in two weeks to receive andouille sausage from Richard’s Cajun.
What is your favorite food to grill?