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re: Best Stop Andouille
Posted on 6/23/24 at 12:01 pm to LSUDad
Posted on 6/23/24 at 12:01 pm to LSUDad
OK so why are you using exclamation points? Is the sausage really that good?
In that case, I recommend Rod's in Church Point! Also I like Rabideauxs! Don't forget about the fresh sausage at Nunu's! Rod's in Church Point is solid also! The sausage at Veron's in Lutcher is top-notch! And never forget Teets and Paul's in Ville Platte!
In that case, I recommend Rod's in Church Point! Also I like Rabideauxs! Don't forget about the fresh sausage at Nunu's! Rod's in Church Point is solid also! The sausage at Veron's in Lutcher is top-notch! And never forget Teets and Paul's in Ville Platte!
This post was edited on 6/23/24 at 12:05 pm
3
Posted on 6/23/24 at 12:37 pm to moontigr
quote:
OK so why are you using exclamation points? Is the sausage really that good?
Yes, I like the points!!!
I think Bergerons is one of the better. I've tried all the others, just personal preference. I love eating at Porches in Breaux Bridge, but do not like their sausage, they also smoke with Pecan.
Posted on 6/23/24 at 12:44 pm to saintsfan1977
quote:
Nobody removes sausage from the casing unless they using it for stuffing.
bullshite. Like I posted earlier, Bailey's uses synthetic casings, not natural casings. Those things are like fortified wax paper after they do the smoking process and you could chew them until your teeth wear down and you won't break them down much.
Same for many types of Salami. The casing keeping it cylindrical is non-edible.
Posted on 6/23/24 at 12:57 pm to LSUDad
quote:
I think Bergerons is one of the better
I agree. Did a blind taste test a few years back with several different popular ones mentioned here and Bergeron's finished near the top
Posted on 6/23/24 at 12:58 pm to gumbo2176
quote:
Bailey's uses synthetic casings, not natural casings. Those things are like fortified wax paper after they do the smoking process and you could chew them until your teeth wear down and you won't break them down
I made that mistake the first time I bought it. I was like, "OK, what am I missing here"
There are other places where I've discovered the casing needed to be removed as well
This post was edited on 6/23/24 at 1:00 pm
Posted on 6/23/24 at 12:59 pm to saintsfan1977
quote:
This guy can't cook
Sure I can. Am I confusing the Best Stop Andouille with the Verons Andouille? One of them has a plasticy casing that does not cook down. like a bologna casing
Posted on 6/23/24 at 1:19 pm to Saskwatch
quote:
Am I confusing the Best Stop Andouille with the Verons Andouille? One of them has a plasticy casing that does not cook down. like a bologna casing
Best stop sausage is not plastic. I don't know any cajun sausage with a plastic like casing but I stick to clear thin casings and certain brands. I seldom use andouille. Cajun smoked sausage works just fine.
Posted on 6/23/24 at 1:37 pm to saintsfan1977
Andouille is traditionally stuffed in a beef casing, which is a much larger diameter than a smoked sausage. Best stop andouille is a beef casing, which doesn’t need to be peeled.
If a beef casing isn’t used, and the andouille has a large diameter, then the casing is a synthetic casing (man-made and not pig or cow intestines). Some synthetic casings can indeed be dry and kind of separate from the meat. If this is the case, I would peel it off because I don’t like the casing separating. I think the last time I had Wayne Jacob’s andouille, this was the case. I froze it and when thawed, the casing was separating so I peeled it off.
FYI, Some synthetic casings are meant to be eaten and others are not and peeled off before consuming (usually before reheating). I can’t think of any andouille that has the type that is NOT supposed to be eaten.
If a beef casing isn’t used, and the andouille has a large diameter, then the casing is a synthetic casing (man-made and not pig or cow intestines). Some synthetic casings can indeed be dry and kind of separate from the meat. If this is the case, I would peel it off because I don’t like the casing separating. I think the last time I had Wayne Jacob’s andouille, this was the case. I froze it and when thawed, the casing was separating so I peeled it off.
FYI, Some synthetic casings are meant to be eaten and others are not and peeled off before consuming (usually before reheating). I can’t think of any andouille that has the type that is NOT supposed to be eaten.
Posted on 6/23/24 at 4:31 pm to SixthAndBarone
Directly from Bailey's website:
quote:
Shrimp & Andouille Pasta
Substituting some or all of the shrimp with crawfish tails can only make this pasta dish more delicious.
Ingredients
1 lb. seashell pasta
1 lb. Bailey’s andouille
2 tbsp. butter
1 c. green onions, chopped
1 garlic, minced
2 lbs. medium shrimp
1 c. half-&-half
Bailey’s Cajun Creole Spice Blend, to taste
Directions
Cook pasta according to package directions, drain, rinse and set aside. Remove casing from andouille, quarter, slice and set aside.
Sauté green onions and garlic in melted butter until wilted. Add andouille and shrimp. Cook until shrimp are done. Toss in cooked pasta and spice blend. Slowly, stir in half-&-half. Mixture will slowly thicken as it is stirred. When desired thickness is achieved, remove from heat, and let stand for 10 minutes before serving.
Posted on 6/23/24 at 4:33 pm to Saskwatch
quote:
Am I confusing the Best Stop Andouille with the Verons Andouille?
Pretty sure Verons (at least the actual grocery store in Lutcher) uses a casing that needs to be removed
This post was edited on 6/23/24 at 9:38 pm
Posted on 6/23/24 at 4:45 pm to KyrieElaison
I knew this would happen when they diluted the best stop brand by putting it everywhere. Dam.
Posted on 6/23/24 at 5:39 pm to moontigr
quote:
In that case, I recommend Rod's in Church Point! Also I like Rabideauxs! Don't forget about the fresh sausage at Nunu's! Rod's in Church Point is solid also! The sausage at Veron's in Lutcher is top-notch! And never forget Teets and Paul's in Ville Platte!
IMO, Rabideaux's and Teets are on a different level than River Parish offerings like Veron's. Have not tried the others you've mentioned.
Posted on 6/23/24 at 6:38 pm to moontigr
quote:
I recommend Rod's in Church Point!
ME TOO!! THEIR TASSO IS ALSO AWESOME!
Posted on 6/23/24 at 6:40 pm to KyrieElaison
Only this board can take a thread asking whether or not to pull off the casing of Best Stop andouille bought in North Carolina and turn it into what “the best” mom and pop in Louisiana andouille, boudin, and Tasso is.
Posted on 6/23/24 at 6:47 pm to Saskwatch
this Veron's (the one that is very vide) does have a wax paper outer casing that you do remove
Posted on 6/23/24 at 10:42 pm to SixthAndBarone
quote:
Only this board can take a thread asking whether or not to pull off the casing of Best Stop andouille bought in North Carolina and turn it into what “the best” mom and pop in Louisiana andouille, boudin, and Tasso is.
It's been a while so we were due.
My "geaux to's: are:
Andouille Rabideaux's
Smoked - Rabideaux's or Teets
Boudin - Kartchner's
And I've never removed the casing.
Posted on 6/23/24 at 10:49 pm to KyrieElaison
Most people here don’t cut their sausage properly, so you’ll get varying degrees of responses.
Posted on 6/24/24 at 7:57 am to TCO
What is the proper way to cut sausage?
Posted on 6/24/24 at 8:44 am to gumbo2176
quote:
Same for many types of Salami. The casing keeping it cylindrical is non-edible.
I'm pretty sure this is the only sausage casing that I ever remove, and it's clearly meant to be removed.
Posted on 6/24/24 at 8:55 am to Epic Cajun
quote:
I'm pretty sure this is the only sausage casing that I ever remove, and it's clearly meant to be removed.
Buy some Bailey's and report back when you can't eat their andouille casings.
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