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Ville Platte sausage
Posted on 4/13/13 at 12:33 pm
Posted on 4/13/13 at 12:33 pm
I have a friend in the boiled crawfish biz who is not satisfied with the sausage they are using in the boil. The Ville Platters at this board often comment on the quality of the smoked meat there, so do any of y'all have a specific recommendation for her? Where should she shop and a specific brand?
3
Posted on 4/13/13 at 12:37 pm to Darla Hood
I'd hate to put VP sausage in a boil, myself. Much too good and I wouldn't want to share anyway. 
Posted on 4/13/13 at 12:40 pm to OTIS2
What do you use in a boil?
Posted on 4/13/13 at 1:11 pm to Darla Hood
Down Home brand or Richards.
Posted on 4/13/13 at 1:26 pm to OTIS2
McCain's regular smoked sausage is good in a boil too.
Posted on 4/13/13 at 1:48 pm to Darla Hood
Teets (available online)
B&S
Paul's
T-boys in mamou
Frank fontenot had a pretty good sausage and it's sold at super 1.
B&S
Paul's
T-boys in mamou
Frank fontenot had a pretty good sausage and it's sold at super 1.
This post was edited on 4/13/13 at 1:49 pm
Posted on 4/13/13 at 2:36 pm to Darla Hood
I always like Rabideaux's made and sold in Iowa, LA...good, heavy smoke makes the crawfish taste good...and it is not too heavy on fat..
the only complaint that I have is that sometimes the grind is a little coarse for my taste...but if your friend is buying a good bit, I'd bet they can adjust that for him...
the only complaint that I have is that sometimes the grind is a little coarse for my taste...but if your friend is buying a good bit, I'd bet they can adjust that for him...
This post was edited on 4/13/13 at 2:39 pm
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