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Started By
Message
Andouille sausage
Posted on 9/5/22 at 7:21 pm
Posted on 9/5/22 at 7:21 pm
Had Wayne Jacob’s for the first time. It’s the tits!!!
4
Posted on 9/5/22 at 8:16 pm to Biggins
Veron
Posted on 9/5/22 at 8:48 pm to Biggins
Savoie’s
Posted on 9/5/22 at 9:54 pm to Biggins
quote:
Had Wayne Jacob’s for the first time. It’s the tits!!!
What took you so long?
Posted on 9/5/22 at 10:28 pm to Biggins
Next time I'm in Laplace I'll have to grab some from Jacob's. I usually shop right down the road at Bailey's for my andouille and have never tried Jacob's.
Posted on 9/6/22 at 8:28 am to gumbo2176
quote:
Next time I'm in Laplace
This is my problem. I'm never in Laplace. I do love andouille though. Does it freeze well?
Posted on 9/6/22 at 9:11 am to gumbo2176
quote:
Next time I'm in Laplace I'll have to grab some from Jacob's. I usually shop right down the road at Bailey's for my andouille and have never tried Jacob's.
Not the same place as Wayne Jacob’s, FYI, FWIW, PIIHB.
Posted on 9/6/22 at 9:12 am to Saskwatch
quote:
This is my problem. I'm never in Laplace. I do love andouille though. Does it freeze well?
Truth is, since I started making my own andouille I too hardly ever get to Laplace. That and the fact it's gotten crazy $$$ per pound got me to making my own.
And yes, it does freeze well. I use natural casings when I put mine up to smoke but Bailey's uses the synthetic casing that needs to be removed before using it----kind of like Genoa Salami from a deli.
Not sure what Jacob's uses since I've not bought any from there.
Just checked Bailey's website and see they are now charging $10+ a lb. for their andouille.
Jacob's site is showing $9.50 a lb.
This post was edited on 9/6/22 at 12:53 pm
Posted on 9/6/22 at 9:35 am to GeauxldMember
quote:
Not the same place as Wayne Jacob’s, FYI, FWIW, PIIHB.
Thanks for the heads-up. I see it's well off 61 on Main St.
Posted on 9/6/22 at 10:48 am to gumbo2176
Jacob's, Bailey's, and WJ's are all good to me.
This post was edited on 9/6/22 at 10:49 am
Posted on 9/6/22 at 1:36 pm to gumbo2176
Do you find your Andouille is as good/close/better than these mentioned in the thread? If so, care to share your recipe/process?
Posted on 9/6/22 at 3:58 pm to Tadey
quote:
Do you find your Andouille is as good/close/better than these mentioned in the thread? If so, care to share your recipe/process?
I got the recipe I use off a website called TheSpicySausage.com and they have several listed. Pick one that looks good to you and give it a go.
I'm still working on tweaking it to suit my taste since I've only made it a few times and adjust the recipe a little at a time.
It's close to what I'm looking for as far as ingredients and amount of smoke when finishing it off.
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