Smoking Goose's Smoked Andouille Sausage captures the deep, smoky, and spicy essence of traditional Cajun cooking. Made with pork, pork fat, and a bold blend of spices — including allspice, chili, mace, mustard seed, and thyme — this fully cooked sausage delivers the perfect balance of heat, smoke, and savoriness. Its dense, juicy texture and rich flavor make it an essential ingredient for jambalaya, étouffée, or red beans and rice. Sliced thin, it also adds a smoky kick to po’ boys or breakfast scrambles, and it’s delicious paired with tangy sauerkraut or creamy mac and cheese.
Based in Indianapolis, Smoking Goose was founded in 2011 by chef-turned-butcher Chris Eley, who transformed his culinary passion into one of America’s most respected small-batch charcuterie operations. The company works exclusively with small family farms across Indiana and neighboring states that raise animals humanely, without antibiotics, hormones, or confinement. Every sausage, salame, and cured meat reflects Smoking Goose’s commitment to craftsmanship, flavor, and sustainable sourcing.