quote:
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.

I know Bergeron’s in Port Allen has the courser grind with the larger casing.

I went to a meat market in Texas, asked the difference between Smoked Sausage and Andouille, they said the difference was Andouille just had more seasoning.

I then explained the difference.

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Posted by bdevill

Baton Rouge, LA

Member since Mar 2008

12126 posts

Posted on 11/24/25 at 12:20 pm to LSUDad

quote:
I think it’s Pecan wood.

It's very good.

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Posted by LSUDad

Still on the move

Member since May 2004

61784 posts

Posted on 11/24/25 at 12:47 pm to bdevill

quote:
It's very good.

I agree, some friends after eating my Gumbo asked, if I made my own sausage. They agreed it was the best they had ever tasted.
I use Bergeron’s most times, if in Texas, I use Best Stop, it too is very good.

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Posted by tigerdup07

Member since Dec 2007

22240 posts

Posted on 11/24/25 at 1:06 pm to Hillbilly_Deluxe

get regular smoked sausage. andouille sausage historically was the shite parts of the leftover sausage meat.

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Posted by bdevill

Baton Rouge, LA

Member since Mar 2008

12126 posts

Posted on 11/24/25 at 2:31 pm to tigerdup07

I think the quality of commercial sausage and andouille meat we have today is very high. Today they're using Boston Butts to make sausage. There's much less filler meat and fatty parts than back in the old days.. twenty, thirty and forty years ago. I'm sure you know this better than me.

This post was edited on 11/24/25 at 2:32 pm

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