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Tailgate Collection
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Tailgate Collection
Make your game day menu a top-shelf touchdown with Smoking Goose smoked sausages and Chef Chris Eley’s favorite game day snack, Caramel Bacon Cheddar Popcorn. This Tailgate Collection has everything you need to wow your guests, cheer on your team, and go home full.
Based in the heart of Indianapolis, Indiana, Smoking Goose Meatery continuously brings New World flavors to the Old World craft of curing meat. Each batch of meat, salume, or sausage is slow cured and smoked with the best ingredients to create layers of flavor. Founded by Chris Eley in 2011, Smoking Goose Meatery uses rabbit, elk, and lamb, instead of the usual pork or turkey, yielding unique flavor combinations like elk and blueberry salame or smoked duck, pear, and Port sausage. Eley was awarded the Good Food Award in 2015 and Smoking Goose won two national Good Food Awards in 2019.
This Tailgate Collection serves 6-8 people and includes
- 4 Wild Fennel Smoked Sausage Links – Smoked pork sausage with Magnifici del Mezzogiorno fennel seeds from Calabria, Italy, plus anise seed, sage, crushed chilies, and red wine (each approx. 3 oz.)
- 1 Smoked Andouille Sausage Loop (16 oz.) -Smoked pork sausage with allspice, chili, mace, and mustard.
- 4 Caraway Kolsch Bratwurst Links – In a delicious collaboration with Indy’s own daredevil brewing, we spiked this pork sausage with their kölsch + caraway seeds, white pepper, mace, garlic, and coriander.
- 4 Kitchen Sink Sausage Links
- 2 Caramel Bacon Cheddar Popcorn (each 5 oz. bags)
- Smoking Goose meats are cured or smoked then vacuum sealed and shipped with ice packs which may thaw partially or fully during transit (dry ice is used in warmer weather).
- Upon arrival, store meats in the refrigerator following the “Best By Date” or store in the freezer for up to 1 year after the printed date.
- Popcorn lasts up to 14 days at room temperature.
To Serve
- All sausages are fully cooked and ready to eat (recommend searing and serving hot!)
- In a pan or grill, sear for 5 mins on each side.
- Serve and enjoy!
- Andouille Sausage – Pork, Sweet Onion, Spices (Salt, Garlic Paste, Cayenne, Pepper, Dry Mustard, Cloves, Mace, Thyme, Allspice), Vegetable Powder (Celery Juice, Sea Salt), Natural Hog Casings.
- Wild Fennel Sausage – Pork Shoulder, Pork Fat, Salt, Cane Sugar, Spices (Black Pepper, Sage, Red Pepper, Fennel Seeds, Anise Seeds, Paprika, Crushed Red Chilies, Cayenne Pepper), Red Wine, Vegetable Powder (Celery Juice, Sea Salt), Water, Natural Hog Casings.
- Kitchen Sink Sausage – Pork Shoulder, Pork Fat, Pork Liver, Pork Heart, Pork Skin (Cooked), Salt, Cane Sugar, Spices (Garlic, Black Pepper, Dry Mustard, Red Pepper, Sage, Parsley), Uncured Bacon (Pork Belly, Sea Salt, Cane Sugar, Brown Sugar, Maple Syrup, Vegetable Powder (Celery Juice, Sea Salt), Red Wine, Natural Hog Casings.
- Caraway Kolsch Bratwurst – Pork Trim, Pork Fat, Uncured Bacon (Pork Belly, Sea Salt, Cane Sugar, Maple Syrup, Vegetable Powder [Celery Juice, Sea Salt]) Sea Salt, Kolsch Beer, Sea Salt, Vegetable Powder (Celery Juice, Sea Salt), Caraway Seed, Brown Sugar, Coriander, White Peppercorn, Black Peppercorn, Granulated Garlic, Mace, Natural Hog Casing Contains: Gluten
- Caramel Bacon Cheddar Popcorn – Popcorn, Corn Oil, Partially Hydrogenated Soybean Oil, Dried Cheddar (Milk, Cheese Culture, Salt, Enzymes, Artificial Color), Cream Salt, Sodium Phosphate, Yellow #5, Lactic Acid, Soy Lecithin, Yellow #6, Salt And Caramel Corn (Sugar, Butter (Cream Salt), Salt, Corn Syrup Solids, Brown Sugar, Molasses, Soy, Lecithin, Cream Of Tartar, Corn Oil, Soybean Oil, Soybean Lecithin, Bacon And Spicy Hickory Seasoning) * Contains: Dairy*
Processed In A Facility That Also Processes Nuts
Redefining the Artisanal Charcuterie Game
Smooking Goose has been featured in Bon Appetit, Food and Wine, NYT, Grubhub, Wall Street Journal, and James Beard Foundation. Smoking Goose won two national Good Food Awards in 2019. Chris Eley was also awarded the 2015 Good Food Award.
Redefining the Artisanal Charcuterie Game
Smoking Goose Meatery
92% love this shop
Indianapolis, INSet in the heart of Indianapolis, Smoking Goose continuously brings new world flavors to the old world craft of curing meat. Using rabbit, elk and lamb, instead of the usual pork or turkey, Smoking Goose comes up with unique flavor combinations like Elk and Blueberry Salame or Smoked Duck, Pear, and Port Sausage. The man behind it all is Chris Eley. His process for slow curing and smoking meats is rooted in patience and care—from partnering with neighboring family farm who raise animals as nature intended to butchering and tying each batch of salumi by hand. If you’re in the area, you can witness the magic at their Meat School, where you can learn how to butcher a whole hog, cure meat, make salumi and master recipes for sausage and pâté!
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