re: Sausage - for those not in Louisiana

Thanks for all the responses. I thought about this board and this thread after going to the grocery store. Not knowing anything about the various sausage vendors and not having a Conecuh or Kelly's option, I had chosen Manda.

The Manda sausage worked ok and I don't hate it, but I would try a different type next time.

I was just trying a simple dish of Blue Runner navy beans + sausage + a healthy dose of red, white, and black pepper and other spices. I sliced the sausage thinly and browned it before adding it to the beans. Nothing fancy, but satisfying.

I do plan to be in Louisiana (Shell Beach) in about a month and I will try to pick up a few packs of sausage to take home from some local places.

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I do plan to be in Louisiana (Shell Beach) in about a month and I will try to pick up a few packs of sausage to take home from some local places.

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IF you should happen to get up to Laplace and decide to pick up some honest to God andouille just be prepared to pay the piper. Last time I went on-line to check prices, both Bailey's and Jacobs andouille was running near $10 a lb.


I started making my own when it got to around $7 a lb. a few years ago and can make mine for under $2 a lb. when buying pork butts on sale for $.99 a lb.

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do plan to be in Louisiana (Shell Beach) in about a month and I will try to pick up a few packs of sausage to take home from some local places.

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Pro tip: stop by the Rouses just off I-10 on Gause Blvd in Slidell. I think they carry Best Stop products.

Here goes:

10 lbs. ground pork----I use pork butts that I trim the sinew off when I break it down
2 tbsp. Kosher Salt
2 tbsp. Black Pepper
2 tsp. Ground Thyme
2 tbsp. Red Pepper Flakes
3 tbsp. Minced Garlic
2 tsp. Instacure
2 Cups Ice Water

Grind the pork to coarse ground texture. Add all the seasonings and mix well then refrigerate for several hours for the meat to marinate a bit.

I case it up in natural casings and then put in back in the fridge on some cooling racks I use for cooling baked products. Let it in the fridge overnight so the outside skin of the sausage dries and gets tacky.

I smoke it at 140 degrees for about 6 hours and then raise the temperature to around 190 degrees until the internal temperature of the sausage hits 155 degrees.

I then remove it and let it come to room temperature and then vacuum seal what I'm not going to use right away to put in the freezer for later use.

Lots of people have tasted my gumbo, red beans and other dishes I use it in and they all love it---------and I'm happy with it, so win/win for me.

Forgot to mention, I like to use pecan for smoking this.

I am ashamed to admit, but currently one of my favorite andouilles is at whole foods and it's made in New Hampshire.



It is quite spicy. I probably wouldn't cook with it, but it's delicious to snack on.

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IF you should happen to get up to Laplace and decide to pick up some honest to God andouille just be prepared to pay the piper. Last time I went on-line to check prices, both Bailey's and Jacobs andouille was running near $10 a lb.

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I'd second this, my wife is from there and I get it shipped to Santa Fe. I get it from Jacobs, very good flavor, much less fatty than most andouille brands, and smoked on pecan wood. Conecuh is awful, it is at least 60% fat, it is gross.

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Conecuh is awful, it is at least 60% fat, it is gross.

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Conecuh is pretty greasy, which I think is one reason they encourage grilling. I sliced the Manda thinly and browned it in a skillet. I was actually surprised at how little grease came out of it.

Growing up Manda’s was a staple at our house, every time the grill was fired up or a pot of gumbo was made.

I don’t know if they changed or if we just started trying other options and realizing that the grass is greener, but manda is just flat out not good.