More and more, a desire for different flavors is driving consumers to embrace new sausage products.

The latest addition to the Coleman’s All Natural Meats lineup is two new flavors of rope sausage: smoked pork and andouille.

Both are naturally hardwood smoked with no added nitrates or nitrites, no MSG or added fillers and made from Heritage Duroc pork.

“We’re committed to crafting products that align with our consumers tastes and values,” said Mel Coleman Jr., fifth-generation family member and spokesperson for Coleman All Natural Meats. “Staying true to our legacy of creating delicious, premium quality products consumers can feel good about serving to their families, our new fully cooked, uncured sausages offer bold, on trend flavors without the use of artificial ingredients or preservatives.

The twelve-ounce packages will have a suggested retail price of $5.99 and highlight claims including no antibiotics ever, no added hormones, all-vegetarian diet and humanely raised in the U.S. by locally owned family farms.

The new products prove that sausage still has a prominent role to play in the Coleman All Natural Meats portfolio, Coleman said.

 “We continue to see our customers crave bold flavors and high-quality proteins that are easy and convenient for their at-home menus.”

In addition to the new products, Coleman’s All Natural Meats sausage roster includes kielbasa and other andouille products.

The company also offers its retail customers several ground sausage varieties to appeal to every taste, including, mild sweet Italian, hot Italian, chorizo, mild breakfast and hot breakfast sausages.

The ground sausage is made from Heritage Duroc pork, known for its marbling, resulting in a more tender, juicy and flavorful pork that can enhance any recipe, Coleman said.

All of Coleman’s sausages have no antibiotics ever, no added hormones, all vegetarian diet and humanely raised in the US by locally owned family farms.

Kielbasa remains the top sausage seller for the company, Coleman said. Blended with flavorful spices, it’s naturally cured with cultured celery powder and sea salt, and slow-smoked for rich flavor.

When it comes to trends, Coleman All Natural Meats is tracking higher demand for protein and a variety of protein options as consumers are increasingly weight and diet conscious, Coleman said.

 “They’re looking for new items in a familiar form that’s convenient, affordable and has a variety of tastes, offerings and flavors. Coleman All Natural Meats continues to innovate to add different flavor varieties to our sausage portfolio that elevate meals in a convenient and affordable way.”

A new take on Andouille

New Orleans foods specialist Zatarain’s has rolled out a new twist on an old favorite.

The brand’s reformulated Andouille Smoked Sausage is a “perfect balance of heat and savory spices, giving families and food lovers even more of the robust and flavorful experience that has made Zatarain’s a staple in homes for generations,” according to the company.

“Our customers love the smoky taste of our original sausage but craved even more of that New Orleans flavor. So, we listened to them and were able to achieve just that with the relaunch of the classic Andouille SKU,” said Glen Schutzman, vice president of marketing, Convenient Meals, for McCormick & Company, owners of the Zatarain’s brand. “The refreshed recipe provides a richer, bolder taste that pairs perfectly with any dish inspired by The Big Easy’s vibrant culture and culinary scene.”

Building on the original authentic New Orleans-style flavor profile, Zatarain’s Andouille Smoked Sausage is smoked to perfection and seasoned with paprika, black and red pepper, oregano, and thyme. The enhanced flavor elevates any dish, from New Orleans classics like gumbo and jambalaya to versatile crowd favorites such as charcuterie boards and breakfast sandwiches.

To celebrate the launch of the new product, Zatarain’s teamed up with longtime partner and award-winning cookbook author Joy Wilson (@joythebaker) to create new recipes. Known for her prowess for crafting delectable and approachable dishes, Wilson introduces an alternative to a classic holiday favorite with her French Onion Corn Bread and Andouille Stuffing.