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Started By
Message
Andouille Sausage…help.
Posted on 11/23/25 at 7:39 am
Posted on 11/23/25 at 7:39 am
I’m not sure what’s happened, but all of the brands of Andouille sausage that I’ve used over the years have been getting worse.
For one thing, the “grind size” of the filling has become too coarse and too much gristle in it.
While I can power through it, my wife and kids no longer like the brands of sausage I use in great dishes like, red beans, gumbo, and shrimp and grits.
In need some expert help here guys.
I’m looking for a smoked pork sausage that has a fine grind on the filling.
I live in SWLA if that helps to know where I can source the sausage.
Thanks.
For one thing, the “grind size” of the filling has become too coarse and too much gristle in it.
While I can power through it, my wife and kids no longer like the brands of sausage I use in great dishes like, red beans, gumbo, and shrimp and grits.
In need some expert help here guys.
I’m looking for a smoked pork sausage that has a fine grind on the filling.
I live in SWLA if that helps to know where I can source the sausage.
Thanks.
11
Posted on 11/23/25 at 8:10 am to Hillbilly_Deluxe
quote:That's pretty much the definition of andouille, if you want a finer grind, it sounds like you want a cajun smoked sausage. Theres a number of places in the Lafayette area known for their smoked sausage and andouille.
the “grind size” of the filling has become too coarse and too much gristle in it
Posted on 11/23/25 at 8:22 am to Hillbilly_Deluxe
Market Basket in LC used to have really good smoked sausage, I don’t know if you’ve tried them…
Posted on 11/23/25 at 8:34 am to Citica8
Good point.
I do think I need just a smoked pork sausage rather than andouille.
I do think I need just a smoked pork sausage rather than andouille.
Posted on 11/23/25 at 8:44 am to RichJ
I’ll stop by there this week.
Is it the market basket brand or another brand to look for.
Is it the market basket brand or another brand to look for.
Posted on 11/23/25 at 8:54 am to Hillbilly_Deluxe
quote:
Is it the market basket brand
Yessir, it is their “house” brand sausage…
Posted on 11/23/25 at 9:14 am to Hillbilly_Deluxe
There's always the option to make your own. I started doing that a few years ago when the price of Andouille went nuts. I just checked and it's over $10 a lb. at both Baileys and Jacob's in LaPlace.
I can make it for around $2 a lb. and can grind it like I want-----but I do prefer a courser grind for Andouille.
You'd be surprised how easy it is to make your own sausage and if you want to be economical doing it, you can get what you need for about $300.
I use a LEM #10 hand cranked meat grinder, and I do have a hand cranked designated stuffer that is a game changer. Casings are cheap and easily gotten on-line.
I can make it for around $2 a lb. and can grind it like I want-----but I do prefer a courser grind for Andouille.
You'd be surprised how easy it is to make your own sausage and if you want to be economical doing it, you can get what you need for about $300.
I use a LEM #10 hand cranked meat grinder, and I do have a hand cranked designated stuffer that is a game changer. Casings are cheap and easily gotten on-line.
Posted on 11/23/25 at 9:52 am to Hillbilly_Deluxe
Wayne Jacobs, Laplace, cajun/spicey smoked sausage is what you want. Not real peppery , good smoke, finer grind.
Posted on 11/23/25 at 10:43 am to Hillbilly_Deluxe
Bourque's
Hot Pure Pork Sausage
and their andouille is great, can't find a pic of it though. It's about 2-3 inches in diameter, smoked well, and great ratio of meat/fat.
Hot Pure Pork Sausage
and their andouille is great, can't find a pic of it though. It's about 2-3 inches in diameter, smoked well, and great ratio of meat/fat.
Posted on 11/23/25 at 11:05 am to Hillbilly_Deluxe
quote:grew up on tasso to flavor the beans
red beans,
Posted on 11/23/25 at 11:31 am to faraway
Canatellas Baton Rouge
Posted on 11/23/25 at 12:37 pm to Hillbilly_Deluxe
quote:
I’m looking for a smoked pork sausage that has a fine grind on the filling.
Yep. Buy smoked pork sausage. Problem solved.
Posted on 11/23/25 at 1:54 pm to Hillbilly_Deluxe
quote:
all of the brands of Andouille sausage that I’ve used over the years have been getting worse.
Which brands have you used?
Posted on 11/23/25 at 2:10 pm to AlwysATgr
Thanks guys.
Lots of great info here.
I’m going to check out MB this week.
I do like the idea of making my own, but going to do a bit of deep diving research on this subject.
Happy thanksgiving.
Lots of great info here.
I’m going to check out MB this week.
I do like the idea of making my own, but going to do a bit of deep diving research on this subject.
Happy thanksgiving.
Posted on 11/24/25 at 1:50 am to Hillbilly_Deluxe
I like Bergeron’s in Port Allen, I like their Pork Sausage, Andouille and Tasso.
I made a really good, Shrimp, Tasso and Alfredo Pasta a couple weeks ago.
I made a really good, Shrimp, Tasso and Alfredo Pasta a couple weeks ago.
Posted on 11/24/25 at 7:24 am to Hillbilly_Deluxe
I used the Mowata Store's Beef and Pork Mixed sausage this weekend in blackeye peas and it was outstanding.
I think his tasso and sausage are excellent.
Posted on 11/24/25 at 8:36 am to 91TIGER
quote:
Bourque's
Hot Pure Pork Sausage
Posted on 11/24/25 at 9:40 am to LSUDad
quote:
I like Bergeron’s in Port Allen
Bergeron's in Port Allen has the best andouille I've found. and I believe the traditional method of smoking andouille is over sugar cane. If I'm not mistaken, Bergeron's does.
This post was edited on 11/24/25 at 9:41 am
Posted on 11/24/25 at 11:17 am to Hillbilly_Deluxe
I've read before that the Andouille places in LaPlace use almost the same recipe for smoked sausage and andouille. They 2 differences are they use a courser grind and a larger casing for the andouille. I'm not sure how true that is.
Posted on 11/24/25 at 11:57 am to bdevill
quote:
Bergeron's in Port Allen has the best andouille I've found. and I believe the traditional method of smoking andouille is over sugar cane. If I'm not mistaken, Bergeron's does.
I think it’s Pecan wood.
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