Coursely ground pork blended with garlic, cayenne pepper, dry mustard, cloves, mace, thyme, and allspice for bayou inspiration.
Stuffed in natural casings, each loop hangs over smoldering embers for a light smoke to highlight the creole spice.
All the classics call for our Smoking Goose Andouille: jambalaya, gumbo, etouffee. Since Smoking Goose's Andouille is smoked and fully cooked, it's easy to sear and slice for charcuterie boards or dice to topping salads and soups. A few thin slices make every sandwich better.