This is most often associated with Cajun cooking, where it is a coarse-grained smoked sausage made using pork, garlic, pepper, onions, wine, and seasonings. The pork used is mostly from a smoked Boston Butt roast. Once the casing is stuffed, the sausage is smoked again (double smoked). This is the most often used sausage in cajun gumbo and jambalaya's. Our Andouille is made by "real cajuns" in So Louisiana. Each order contains ( 3 ) links or 1 lbs.