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re: Better sausage: Conecuh or random gas station South of I-10 in LA?
Posted on 8/20/23 at 5:30 pm to SixthAndBarone
Posted on 8/20/23 at 5:30 pm to SixthAndBarone
quote:
Iowa, LA
I-10 Exit 44. 'Bout a mile south and just over the Parish Line.
0
Posted on 8/20/23 at 5:38 pm to Trout Bandit
quote:
Trout Bandit
Teets isn't as good as it used to be. The last few times I've bought it, the casing was like shoe leather.
Disappointed if so. Haven't been to Teets in like 3 years since VP is off the Interstate. But will tell you its smoked sausage was 10 on a 10-scale then.
Posted on 8/20/23 at 5:54 pm to LuckySo-n-So
Best sausage comes from Evangeline parish. Facts
Posted on 8/20/23 at 9:38 pm to LuckySo-n-So
Y’all are high. The conecuh hickory smoke is not that bad.
Posted on 8/20/23 at 10:07 pm to tigersownall
I tried Conecuh once. Greasy and I didn’t care for the flavor.
Posted on 8/21/23 at 2:18 am to LuckySo-n-So
I like that finger diameter size Conecuh rope sausage on the grill. But it’s not good in gumbo, red beans and rice, or jambalaya. It’s not made for that. It’s stuffed in hog and sheep casing and gets rubbery tasting in those dishes I mentioned above.
Posted on 8/21/23 at 5:24 am to Earthquake 88
Conecuh uses breakfast sausage seasoning, heavy sage. This is not common with Louisiana smoked sausages.
Why are people always trying to compare it to Louisiana sausage on this board? It’s a totally different flavor, for better or worse depending on how you like it. If you like it, great. But stop trying to put it in the same category as LA.
Why are people always trying to compare it to Louisiana sausage on this board? It’s a totally different flavor, for better or worse depending on how you like it. If you like it, great. But stop trying to put it in the same category as LA.
Posted on 8/21/23 at 6:14 am to SixthAndBarone
Friend,
All excellent points. Conecuh is a great sausage on the grill, in the frying pan, and in king cakes. I think if the boudin king cake crowd tried a Conecuh sausage king cake they would never go back.
Yours,
TulaneLSU
All excellent points. Conecuh is a great sausage on the grill, in the frying pan, and in king cakes. I think if the boudin king cake crowd tried a Conecuh sausage king cake they would never go back.
Yours,
TulaneLSU
Posted on 8/21/23 at 7:50 am to LuckySo-n-So
Radom gas station South of LA State Highway 10.
Fixed it for you.
Some of the best damn smoked meats and sausage are actually North of I-10, in St Landry and Evangeline Parishes.
Fixed it for you.
Some of the best damn smoked meats and sausage are actually North of I-10, in St Landry and Evangeline Parishes.
Posted on 8/21/23 at 7:57 am to Earthquake 88
quote:
It’s stuffed in hog and sheep casing and gets rubbery tasting in those dishes I mentioned above.
Uhh.., what do you think all our revered SLA sausages are stuffed in and have been for nearly two centuries?
Posted on 8/21/23 at 8:04 am to 91TIGER
quote:
in Church Point has some OT 10 sausage
Yes it does.
Rod’s has fantastic tasso as well.
Also:
Rita’s on LA 98 in Gott’s Cove (between Iota and Basile)
Peto’s at the Roanoke exit off I-10 (an actual gas station, crap boudin, though)
This post was edited on 8/21/23 at 8:06 am
Posted on 8/21/23 at 8:30 am to OldHickory
quote:
Rabideaux's Sausage in Iowa
Always a stop for us!
Posted on 8/21/23 at 9:13 am to Earthquake 88
My wife loves that Conecuh crap, but all of her family is from MS and AL so I understand it. That stuff is way too greasy though.
Posted on 8/21/23 at 9:24 am to tigersownall
quote:Most probably have never had it. Food pride is a strange concept.
Y’all are high.
Posted on 8/21/23 at 9:38 am to OldHickory
quote:
Recently stopped at Rabideaux's Sausage in Iowa. It was damn good.
Rabideauxs is by far the best, most consistent, and most available commercial sausage. They have somehow maintained quality through their expansion.
10/10. Others may be just as good but none are better.
Posted on 8/21/23 at 10:30 am to X123F45
Wtf is teered?
This post was edited on 8/21/23 at 10:31 am
Posted on 8/21/23 at 11:35 am to pbro62
Guess he meant tiered.
Bad spellers of the world UNTIE!
Bad spellers of the world UNTIE!
Posted on 8/21/23 at 11:41 am to AlwysATgr
I grew up in south Alabama, relatively close to Evergreen where Conecuh is made. It really is best when it is an appetizer when you're cooking BBQ or grilling steaks/burgers. Also pretty good in cheese grits. I wouldn't put it in any recipes though, it is something better eaten alone.
Posted on 8/21/23 at 12:24 pm to DocHolliday1964
quote:
what do you think all our revered SLA sausages are stuffed in and have been for nearly two centuries?
You make a good point. I don’t think Louisiana sausage makers are using sheep casings though. Pork yes most definitely. That smaller diameter rope sausage I like on the grill is typically sheep casings because they are much smaller. It gets it a rubbery texture except on the grill.
Posted on 8/21/23 at 1:42 pm to Earthquake 88
Funny, I’ve used sheep casings on snack sticks and breakfast sausage for years without it being rubbery. I wonder what the difference is. Would like to know. The only rubbery casing I’ve had was beef middle that I use to make andouille- for larger diameter. I expect it to be that way as it is labeled “inedible”. It’s edible, but you gotta work at it ??
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