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Fresh deer sausage in LA and MS
Posted on 12/20/21 at 9:58 pm
Posted on 12/20/21 at 9:58 pm
What’s y’all favorite fresh sausage maker in LA or MS?
I’m looking for green onion 50/50 sausage. My kids love the Bourgeois stuff in Thib, but I’m always looking to try something new.
I’m looking for green onion 50/50 sausage. My kids love the Bourgeois stuff in Thib, but I’m always looking to try something new.
17
Posted on 12/20/21 at 10:10 pm to brightside878
Dwight's in Raymond, MS. Best sausage I've had.
Posted on 12/20/21 at 10:16 pm to brightside878
I get all my deer done at Fortenberry's north of Picayune. Ready good smoked sausage and super fast turn around times.
Posted on 12/20/21 at 10:24 pm to Jcrew
I hear Saia’s is good. Mandeville
Posted on 12/20/21 at 10:42 pm to brightside878
Duckroost in Sorrento. Grab a venison burrito while you’re in the shop. nice folks.
Posted on 12/21/21 at 3:12 am to brightside878
Vans in Brandon MS
Posted on 12/21/21 at 4:33 am to Jcrew
quote:
I get all my deer done at Fortenberry's north of Picayune. Ready good smoked sausage and super fast turn around times.
Their Sweet Heat flavor is my favorite venison sausage.
Posted on 12/21/21 at 4:55 am to 4LSU2
Fortenberry definitely does a good job. I make my own but have tried theirs through friends. Prices are reasonable as well
Posted on 12/21/21 at 5:30 am to bayoudude
I myself will not get any fresh stuff made any more. Only smoked. I am finding that the pork is going rancid after 9 months.
Earlier this month i made ground meat myself with a nice buck. I made 28 pounds.
74% deer, 26% brisket. Came out very good. I'm about fed up with stinky pork.
Earlier this month i made ground meat myself with a nice buck. I made 28 pounds.
74% deer, 26% brisket. Came out very good. I'm about fed up with stinky pork.
This post was edited on 12/21/21 at 5:31 am
Posted on 12/21/21 at 5:38 am to brightside878
I have been experimenting over the past two seasons, and have had sausage made at
Vans
Stacie’s
Cutrers
Tee Wayne’s
Bergeron’s (Port Allen)
Hollier’s (Lake Charles)
I highly recommend any of these, and though I haven’t taken one to Benoit’s in Addis lately, they’ve always made a good product. IMO Tee Wayne’s and Stacie’s might have the best flavor, Bergeron’s and Hollier’s the most smoke (great for gumbo), but I like Van’s and Cutrer’s on a biscuit. Like the coarser grind they both do. Also like the fresh Italian Tee Wayne’s makes, use it for spaghetti and lasagna. And best of all, everyone I’ve used has been great to work with. Good people running these businesses
Vans
Stacie’s
Cutrers
Tee Wayne’s
Bergeron’s (Port Allen)
Hollier’s (Lake Charles)
I highly recommend any of these, and though I haven’t taken one to Benoit’s in Addis lately, they’ve always made a good product. IMO Tee Wayne’s and Stacie’s might have the best flavor, Bergeron’s and Hollier’s the most smoke (great for gumbo), but I like Van’s and Cutrer’s on a biscuit. Like the coarser grind they both do. Also like the fresh Italian Tee Wayne’s makes, use it for spaghetti and lasagna. And best of all, everyone I’ve used has been great to work with. Good people running these businesses
Posted on 12/21/21 at 5:55 am to brightside878
For fresh green onion, I highly recommend Ken's in Raceland
Posted on 12/21/21 at 7:18 am to brightside878
Picked up fresh green onion from Perry’s in Schreiver 2 weeks ago.
Posted on 12/21/21 at 7:21 am to EF Hutton
quote:This 100% should not be happening
I myself will not get any fresh stuff made any more. Only smoked. I am finding that the pork is going rancid after 9 months.
Your processor is using unsafe meat handling methods if it is going bad
Posted on 12/21/21 at 7:26 am to mylsuhat
My opinion as well I have eaten fresh sausage that was over a year old and didn’t notice any off taste. Wonder what fat they are adding? I normally just use Boston butts and bacon end pieces to get the fat content.
Posted on 12/21/21 at 7:41 am to MNCscripper
quote:
Picked up fresh green onion from Perry’s in Schreiver 2 weeks ago
Dem baws dont know bout Perry's
Posted on 12/21/21 at 7:42 am to brightside878
Ken’s in Raceland is really good. I used to bring all my stuff their.
I now use Cajun Meat Market in Houma. I live near so it’s really good and convenient.
I now use Cajun Meat Market in Houma. I live near so it’s really good and convenient.
Posted on 12/21/21 at 7:45 am to brightside878
big big fan of kartchner's in scott.
Posted on 12/21/21 at 7:51 am to brightside878
For fresh whitetail butcher shop In independence is good try there fresh Italian sasauge it’s alot like green onion and them Italians know how to make it
Posted on 12/21/21 at 7:59 am to brightside878
Jalapeños and cheese summer sausage at bourgeois is the best. $5 bucks a lb though
Posted on 12/21/21 at 8:13 am to brightside878
Smoked = Vine Bros in centreville
Fresh green onion = Brad Alack in Independence
Used to use Bruce Pelegrín in Covington, his Italian and green onion were excellent but, he got a little too big for his britches.
ETA: Alack bought out the Maninos at Whitetail in independence
Fresh green onion = Brad Alack in Independence
Used to use Bruce Pelegrín in Covington, his Italian and green onion were excellent but, he got a little too big for his britches.
ETA: Alack bought out the Maninos at Whitetail in independence
This post was edited on 12/21/21 at 8:17 am
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