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Atlanta exiles ... smoked sausage?
Posted on 10/13/15 at 5:16 pm
Posted on 10/13/15 at 5:16 pm
Any of you guys out here have a particular smoked sausage that you can get out here that is comparable to what we would have readily available in Louisiana?
If so, what is it and where can I get it?
If so, what is it and where can I get it?
4
Posted on 10/13/15 at 5:34 pm to unclebuck504
I get mine @ The Spotted Trotter in Krog Street Market. The andouille is quality.
Posted on 10/13/15 at 6:19 pm to unclebuck504
I haven't found any good andouille or smoked made locally, but I might have to check out that place at Krog street market. I've been up to the Cajun Meat Company in Marietta to get Louisiana made sausage, the guy who owns it is from buras. He also makes some delicious stuffed chickens, pork loins, ect.
Posted on 10/13/15 at 7:28 pm to sloopy
Yeah, I've been to that spot in Marietta. He's got some decent products in there, but a little pricey. Of course it's not pricey by Atlanta standards I guess, I just can't bring myself to pay that much for Manda sausage.
Posted on 10/14/15 at 7:17 am to unclebuck504
I feel ya. I usually have my parents stock up for me and I grab it when I drive home.
Posted on 10/14/15 at 7:40 am to unclebuck504
I live in South Louisiana and buy Conecuh Sausage (made in Alabama) to use in Jambalaya and gumbos. It's a decent substitute when my I don't have any from my local guy.
Posted on 10/14/15 at 7:59 am to CHEDBALLZ
It's not bad in a bind, but I find it to be very greasy.
This post was edited on 10/14/15 at 8:00 am
Posted on 10/14/15 at 9:02 am to unclebuck504
Do y'all have Publix in Atlanta? Ours in Nashville sell Savoie's. Not the best in the world, but it works. We have a local butcher that makes some andouille, but I refuse to pay the price they ask.
Posted on 10/14/15 at 9:05 am to sloopy
That's what I usually do, I bring back a shite load of stuff when I drive home for whatever the occasion might be.
Currently my stash is almost out, and I'm not going to be driving to Louisiana anytime soon. I need to stop using my personal stash of the good stuff when I cook for non-Louisianians who couldn't tell the difference if they tried.
Currently my stash is almost out, and I'm not going to be driving to Louisiana anytime soon. I need to stop using my personal stash of the good stuff when I cook for non-Louisianians who couldn't tell the difference if they tried.
Posted on 10/14/15 at 9:59 am to unclebuck504
Publix has Savoies
I pack an ice chest as well when I make a trip back
I also have Dons specialty meats deliver about twice a year for my boudin fix
I pack an ice chest as well when I make a trip back
I also have Dons specialty meats deliver about twice a year for my boudin fix
Posted on 10/14/15 at 10:33 am to cbtullis
Publix up in Roswell, has Savioe's and Conechuh County sausage
Posted on 10/14/15 at 10:39 am to cbtullis
I got tired of paying more for shipping than for the product,so I started making my own. Some of it is as good or better than the original and a hell of a lot cheaper.
Posted on 10/14/15 at 11:06 am to LSUDav7
quote:
Publix up in Roswell,has Savioe's and Conechuh County sausage
I haven't searched the city to be sure, but I think most Publix and Krogers in ATL have one or both in case you aren't near Roswell.
Posted on 10/14/15 at 11:08 am to Tigertown in ATL
I have found Savioe's at every Publix I have been to.
Posted on 10/14/15 at 11:23 am to mouton
The Publix out here in Lawrenceville has Savoie's. Kroger and Publix both carry Conecuh out here.
Any of you ever use Conecuh in Jambalaya, Gumbo, Red Beans, etc?
Any of you ever use Conecuh in Jambalaya, Gumbo, Red Beans, etc?
Posted on 10/14/15 at 11:44 am to EastCoastCajun
How do you make it?
Posted on 10/14/15 at 12:14 pm to KyrieElaison
I make pork sausage, boudin , Andouille and tasso.
For the pork sausage and Andouille,I looked at the list of ingredients on a package of Poches and formulated a recipe. I have all of it on a spreadsheet that has active formulas so I enter how many pounds I want to make and it calculates all the weights of ingredients I need.
If you are interested I can send you a copy when I get home from work
For the pork sausage and Andouille,I looked at the list of ingredients on a package of Poches and formulated a recipe. I have all of it on a spreadsheet that has active formulas so I enter how many pounds I want to make and it calculates all the weights of ingredients I need.
If you are interested I can send you a copy when I get home from work
Posted on 10/14/15 at 12:15 pm to unclebuck504
quote:
Any of you ever use Conecuh in Jambalaya, Gumbo, Red Beans, etc?
Yup, I just cut it about 3/8-1/2" thick and fry it down a little.
Posted on 10/14/15 at 12:39 pm to CHEDBALLZ
Does anyone else find that the Conecuh recipe seems to have changed in recent years? Seems like it is a lot heavier on the sage than it used to be.
Posted on 10/14/15 at 2:25 pm to mouton
I used the hot and spicy. I didn't find it to have much sage in it.
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