Our take on the Louisiana classic, and one with a little story behind it.
 
This 95% pork sausage started with a recipe shared with us by our American friend Rocky, an old-school family Andouille recipe built around a refreshingly simple combination of pork, fresh garlic, cracked black pepper, cayenne and thyme.
 
We loved the simplicity of it, so rather than reinventing the wheel, we've stayed true to Rocky's original and given it the VEX treatment with high quality meat and a long smoking process.
Made with a rich 70/30 pork-to-fat ratio, it's deliberately coarse-cut, leaving visible pieces of pork and fat throughout for that distinctive rustic Andouille texture.
 
The sausages are then slowly smoked over pecan and hickory, developing a deep mahogany colour and a proper savoury smoke alongside the punch of fresh garlic, black pepper and warming cayenne.
 
Expect bold, smoky, garlicky, warming spice and unapologetically porky.
 
An andouille sausage are the perfect ingredient for gumbo, jambalaya and beans, thrown onto the BBQ, or simply cooked and served as a seriously good smoked sausage.