Smoked sausage . . . can take it or leave it. Not my favorite, don't hate it. My experience is you get what you pay for. I'm more likely to take some homemade by someone who knows what they're doing, or from a small meat/butcher shop, and more likely to leave the Eckrich or Hillshire Farms stuff on the shelf.
A good, authentic andouille, though . . . love that schiit. Must have for red beans & rice, gumbo, etc.
Boudin is yummy too. Damn those Cajuns . . .
