Parma Andouille, Cajun Style
12 oz
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Directions
Reheating Instructinos: Fully cooked, just reheat and serve! Oven Method: Bake sausages 425 degreees F. For 15-18 minutes or until heatd through. Grill Method: Grill on high heat, rotating sausages for 8-12 minutes or until heated through. Pan Fry Method: Medium heat for 8 to 12 minutes or until heated through. Keep refrigerated.
Product Details
Our Cajun Style Andouille blends smoked paprika and other zesty spices with hand trimmed select pork to create this spicy New Orleans treat here in Pittsburgh. Est. 1954. Fully cooked. Nonfat dry milk added smoke flavoring added. Parma Sausage Products, Inc has been making quality Italian pork products since 1954 in the hisotric Strip District of Pittsburgh, PA. It's no secret, quality always wins. US inspected and passed by Department of Agriculuture. www.parmasausage.com. Made in USA.Nutrition Facts
Serving Size: 2 Ounce
Servings per Container: 6
| Calories | 160.00 kcal |
| Total Fat | 13.00 grm (17.00% RDA) |
| Saturated Fat | 5.00 grm (26.00% RDA) |
| Cholesterol | 35.00 mg (12.00% RDA) |
| Sodium | 490.00 mg (21.00% RDA) |
| Potassium | 140.00 mg (3.00% RDA) |
| Total Carbohydrate | 1.00 grm (0.00% RDA) |
| Dietary Fiber | 0.00 grm (0.00% RDA) |
| Protein | 9.00 grm |
| Calcium | 17.00 mg (0.00% RDA) |
| Iron | 0.50 mg (2.00% RDA) |
| Vitamin D | 0.30 mcg (0.00% RDA) |
| Trans Fat | 0.00 grm |
| Added Sugars | 1.00 grm (1.00% RDA) |
| Milk | 1.00 |
| MetricServingSize | 56.00 grm |
| Total Sugars | 1.00 grm |
Ingredients
Pork, Water, Flavorings, Salt, Nonfat Dry Milk, Smoke Flavoring, Extract of Paprika, Garlic, Sodium Phosphate, Sodium Nitrite.Manufacturer
PARMA SAUSAGE PRODUCTS
1734 Penn Ave Pitttsburgh, PA 1522
UPC
00850904004488