Les Trois Petits Cochons, or Three Little Pigs is a small, New York based charcuteriethat took a lesson from its name sake and instead of building its house of hay or stick, instead opted to build its house and reputation on the classic styles and flavors of French cuisine. Their attention to detail and tradition has paid off as they have been in business since 1975, only expanding and becoming more popular over that time. One especially popular variety of charcuterie has always been sausage making, dating back to almost the dawn of the culinary arts. The concept of filling a natural and edible casing with a mixture of meat and fats and seasoning is truly genius when you take a moment to consider its simplicity. But now that we have advanced far enough past the process of creating sausages, we have all the time in the world to elevate their flavor and texture. One of the most classic interpretations of sausage has to be the Cajun classic Andouille sausage. Made from pork mixed with spices and wine, it is stuffed and smoked for a mellow spicy flavor and a texture that melts in your mouth. If you are looking for a beverage pairing, nothing goes with sausage like an ice cold beer, but if you prefer wine, anything without too much sweetness would be a wonderful compliment.