Anybody Here Remember Strohe Sausage from Welsh?

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I was raised in Welsh and ate plenty of Strohe's. Good stuff.

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Thanks, I figured you'd respond. Not sure if anybody else will know what I'm talking about.

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I guess with Strohe's in town and Rabideaux's right down the road I thought all sausage was that good

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I hear you there. It was a rude awakening when I moved to baton Rouge for college. Of course Strohe's had been shut down for years by then. I remember mom would use Rabideaux's for gumbo and Strohe's for pretty much everything else.

No, never had Daigle's. My cousins pretty much switched to Rabideaux's after Strohe's disappeared, but I've never had it.

We pretty much ate Strohe's for breakfast. Mom would poke holes in the skin and put in a skillet with a little water. She'd put a lid on, partially ajar. Steam until the water is gone and some fat has rendered out, then grill in the skillet until they got good and brown. Wrap a slice of bread around it and it was delicious.

That's still a great way to cook any sausage.

I am a Strohe from Welsh and we still make small batches with the old
Recipe every so often for family and friends.
Plan on doing some soon since the weather is starting to cool off. Let me know if anyone would be interested I can make extra.

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Would someone explain to this neophyte what was unique about this particular sausage?

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I don't know how to answer exactly. But to me, I don't think the difference was because of spices. It seemed to me the difference was due to other ingredients or maybe technique.

I guess I will have to start a distribution list for when it's available.

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I guess I will have to start a distribution list for when it's available.

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You could just reopen.

Can I get in on this too? My mom would lose her mind if I surprised her with some.

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Taller

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