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re: What brand sausage do you use?
Posted on 2/21/21 at 7:58 pm to Tiger Vision
Posted on 2/21/21 at 7:58 pm to Tiger Vision
Ken's Deer Butcher Shop Green Onion Smoked Sausage
Verons Supermarket
If neither of them Conecuh All Natural in the Green Label
Verons Supermarket
If neither of them Conecuh All Natural in the Green Label
0
Posted on 2/21/21 at 8:03 pm to AlwysATgr
quote:This, either get some venison sausage made or load up. It freezes perfectly.
If you're in Red Stick, my recommendation would be to take cooler and make a trip to either Scott, LA or US190 to Krotz Springs and 'load up.'
Posted on 2/21/21 at 8:23 pm to Tiger Vision
Hillshire Farm
Posted on 2/21/21 at 8:25 pm to Paul Allen
Bryan
Posted on 2/21/21 at 8:41 pm to Paul Allen
I cant respect any man that thinks Hillside Farms is good quality sausage.
Posted on 2/21/21 at 9:00 pm to Tiger Vision
Hogs for the cause
Posted on 2/21/21 at 9:24 pm to Tiger Vision
Down Home Sausage is hard to beat!
Posted on 2/21/21 at 9:47 pm to Tiger Vision
Browns in Lake Charles has sausage with a really strong flavor that goes well in white beans. The people that cook for Grosse Savanne use it in their gumbo and it’s great.
Vine’s deer sausage for red beans.
For andouille, Jacob’s in Laplace is king.
Wilson’s in Crystal Springs, MS is outstanding for just about anything.
I use Manda in the large pack for jambalaya and sometimes for grilling(butterflied), it has a good flavor and doesn’t shrink. Manda has a few haters on here but it cooks up better than just about any other sausage and most people really like it. The price is right to.
Conecuh is good for grilling or frying up for breakfast but no way will I put it in any traditional south LA cooking, the flavor isn’t right for it.
Vine’s deer sausage for red beans.
For andouille, Jacob’s in Laplace is king.
Wilson’s in Crystal Springs, MS is outstanding for just about anything.
I use Manda in the large pack for jambalaya and sometimes for grilling(butterflied), it has a good flavor and doesn’t shrink. Manda has a few haters on here but it cooks up better than just about any other sausage and most people really like it. The price is right to.
Conecuh is good for grilling or frying up for breakfast but no way will I put it in any traditional south LA cooking, the flavor isn’t right for it.
Posted on 2/21/21 at 9:49 pm to Tiger Vision
Make my own and use it, but before doing that, I used Savoie or Richards and preferred Savoie.
Posted on 2/21/21 at 9:56 pm to Tiger Vision
Teets and Down Home are my top 2.
Posted on 2/21/21 at 10:10 pm to Tiger Vision
Cutrer’s at the Red Stick Farmer’s Market makes a damn good sausage.
Posted on 2/21/21 at 11:24 pm to Tiger Vision
Veron. Use their green onion occasionally in my beans and enjoy the flavor; always their andouille for gumbo,
Posted on 2/22/21 at 12:12 am to ElleEsEwe
Jacob's World famous ..in LaPlace by 20 lbs twice a year....
Posted on 2/22/21 at 12:26 am to Tiger Vision
Benoit's in Addis
Posted on 2/22/21 at 1:18 am to JimJack
They have good sausage and hoghead cheese...lunch plates are good as well...but go early for lunch..
Posted on 2/22/21 at 2:51 am to tigers1956
Whoever said porches or juniors has it right, porches smoke is unbeatable juniors is good but I lived next door before the flood and he was a complete arse so I don’t spend money there ha
Posted on 2/22/21 at 6:06 am to Tiger Vision
MANDA ALL DAY ERR'DAY BAW
Posted on 2/22/21 at 6:11 am to Benchwarmer
quote:
We used Savoie's for years until their product became hot dog quality.
It’s not hot dog quality. Drives me nuts when y’all say this about the local sausage processors. I’ve seen hot dogs processed and I’ve seen the local sausage processed...not the same. It’s apples and oranges and just because you don’t understand the difference, doesn’t mean it’s the same.
Posted on 2/22/21 at 6:22 am to Tiger Vision
The new Manda "After the Boil" is legit! Like crawfish boil sausage. So good.
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