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Started By
Message
Smoked sausage suggestions?
Posted on 7/1/10 at 9:53 pm
Posted on 7/1/10 at 9:53 pm
Looking for a new type of store-bought smoked sausage to put in jambalaya or chicken/sausage gumbo.
Manda's--last couple of times it's had too many bone chips in it.
Richard's--seems to fall apart/crumble too easily.
Savoie's--can't remember why I dislike it but I know we stopped eating it for some reason.
I've been tempted to buy Smoky Hollow, but that seems like sacrilege considering I live in South Louisiana and should be able to find some good cajun sausage around here.
Also, what type is best--beef, pork, or green onion?
Thanks in advance for any suggestions!
Manda's--last couple of times it's had too many bone chips in it.
Richard's--seems to fall apart/crumble too easily.
Savoie's--can't remember why I dislike it but I know we stopped eating it for some reason.
I've been tempted to buy Smoky Hollow, but that seems like sacrilege considering I live in South Louisiana and should be able to find some good cajun sausage around here.
Also, what type is best--beef, pork, or green onion?
Thanks in advance for any suggestions!
6
Posted on 7/1/10 at 9:54 pm to Dorothy
Rabideaux's
Posted on 7/1/10 at 9:54 pm to Dorothy
I uses Rouses brand boston butt pork sausage. Give it a try.
Posted on 7/1/10 at 9:56 pm to Dorothy
I've used Savoie's andouille in gumbo. I can't stand Manda's. Savoie's is okay. I haven't found another that I like any better. I'd be interested myself. I usually try to get some good supplies from the specialty meat stores. Last one I used came from a place in Marksville and it was excellent.
Posted on 7/1/10 at 9:57 pm to Dorothy
For gumbo and jambalaya using a mass produced sausage I like Martins Andouille.
Posted on 7/1/10 at 9:58 pm to Dorothy
quote:
Manda's--last couple of times it's had too many bone chips in it.
Richard's--seems to fall apart/crumble too easily.
Savoie's--can't remember why I dislike it but I know we stopped eating it for some reason.
I'm glad you dislike all three of these, fwiw. They're all complete shite.
Posted on 7/1/10 at 10:01 pm to Kajungee
Where do you buy Martin's? I've never seen it.
Posted on 7/1/10 at 10:03 pm to Gris Gris
quote:
I usually try to get some good supplies from the specialty meat stores.
That's what I'm trying to avoid if possible. Can you find Rabideaux's & Rouse's in regular stores or are they only in specialty stores? I may have to try the Savoie's andouille.
Posted on 7/1/10 at 10:09 pm to Gris Gris
quote:
Where do you buy Martin's? I've never seen it.
Albertsons, Winn-Dixie and most every store in BR carries it, although not a large display of it.
The andouille has a green label, their sausage a red label
Its actually made by Verons now, but I like it better than Verons recipe.
Posted on 7/1/10 at 10:12 pm to Kajungee
Thanks. I'm going to look for it.
Posted on 7/1/10 at 10:18 pm to Gris Gris
cuss me now but Hillshire farms regular smoked sausage has a good juicy fatty flavor that i love
Posted on 7/1/10 at 10:20 pm to Dorothy
Rabideaux's is a specialty meat store, but their sausage can be bought in all kinds of grocery stores.
Do you live in Baton Rouge? It's not sold here, unfortunately.
Do you live in Baton Rouge? It's not sold here, unfortunately.
Posted on 7/1/10 at 10:25 pm to Politiceaux
quote:
Do you live in Baton Rouge? It's not sold here, unfortunately.
Yes. I was hoping some of the AG stores (Matherne's or Hi-Nabor) or maybe even Calandro's (I don't get there very often) might have some unique products.
Posted on 7/1/10 at 10:27 pm to Dorothy
Does Calvin's carry any specialty meats? I haven't looked at those the last times I was there.
Posted on 7/1/10 at 11:02 pm to Gris Gris
Conecuh. It may just be from alabama but it's the best SS I've had.
Posted on 7/1/10 at 11:05 pm to Caplewood
I tried a few kinds of Conecuh. I must have gotten the wrong kind, because I didn't get the love.
Posted on 7/2/10 at 6:27 am to Gris Gris
Up here,as apparently everywhere else, good commercial options are limited. Some have trashed the smoked sausage, but I use the Richards andouille as my "go to" product in most jam's and gumbos I do. FWIW, I also use their smoked sausage over the others(Manda,Savoie,etc). The andouille has a big texture and good spice compared to most smoked products so it holds up well. I do use Jacobs from time to time when I'm doing something special as I can get it locally, but at @$9 a lb, I don't use a bunch of it...more as a seasoning agent. Down Home brand smoked sausage is a good alternative if you can find it.Nothing beats a trip to Ville Platte for an ice che
st full of smoked meat,though.
st full of smoked meat,though.
This post was edited on 7/2/10 at 7:31 am
Posted on 7/2/10 at 7:16 am to OTIS2
quote:
Richards andouille
Might be the best choice in local grocery stores (Mathernes and Calandros would have it). Dorothy, just take a short trip across the river to either Bergerons on Hwy 415 (<1 mile off I-10) or Benoits in Addis and put some of their smoked in your freezer. Both are short hops off the bridge and totally smoke (pun intended) anything you will find in a grocery store. Had some green onion smoked links made out of some of my venison at Bergerons this year, and really enjoy cooking with it. Considering how much time you will spend preparing your dishes, it is worth a little time investment to get good ingredients.
Posted on 7/2/10 at 7:37 am to Politiceaux
quote:
Rabideaux's is a specialty meat store, but their sausage can be bought in all kinds of grocery stores.
They have it at the Sams here at times. May want to check there as well.
Posted on 7/2/10 at 9:23 am to Dorothy
Go to Ronnie's............
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