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Started By
Message
"Smoke Flavor Added" Sausage
Posted on 8/29/26 at 10:45 pm
Posted on 8/29/26 at 10:45 pm
There are several LA based sausages that do this:
Richard's
Veron's (not the standalone store by the levee)
Savoie's
Tony Chachere's line (until recently theirs was produced by the same place that makes New Orleans Smoked Sausage.)
Rouse brand
Others?
I avoid these. Just seems artificial.
Why don't they just call it "flavored" sausage since that's what it really is? Instead, it's given in the small print.
I have been outside both Rabideaux's and Teet's when their smokehouses were smoking and it is one of the best culinary scents on the planet and it shows in their products.
I guess actually smoking meats is more labor/process intensive, but it's well worth IMO.
Richard's
Veron's (not the standalone store by the levee)
Savoie's
Tony Chachere's line (until recently theirs was produced by the same place that makes New Orleans Smoked Sausage.)
Rouse brand
Others?
I avoid these. Just seems artificial.
Why don't they just call it "flavored" sausage since that's what it really is? Instead, it's given in the small print.
I have been outside both Rabideaux's and Teet's when their smokehouses were smoking and it is one of the best culinary scents on the planet and it shows in their products.
I guess actually smoking meats is more labor/process intensive, but it's well worth IMO.
7
Posted on 8/29/26 at 10:55 pm to AlwysATgr
Volume likely makes it hard to do as well
Posted on 8/29/26 at 11:37 pm to fightin tigers
quote:
Volume likely makes it hard to do as well
This. When a company is producing tens of thousands of pounds of product a day, they don't have the time or space for a true smoked sausage product.
Places like Bailey's, Juneau's, Jacob's, etc. probably only smoke a few hundred lbs. a day between all the smoked meat products they produce.
Posted on 8/30/26 at 12:01 am to AlwysATgr
quote:
Richard's
Veron's (not the standalone store by the levee)
Savoie's
Tony Chachere's line (until recently theirs was produced by the same place that makes New Orleans Smoked Sausage.)
Rouse brand
Others?
Grabbing the quick nickle instead of the slow dime. The successful companies that have been around for decades protect their quality.
Posted on 8/30/26 at 12:02 am to gumbo2176
quote:
When a company is producing tens of thousands of pounds of product a day, they don't have the time or space for a true smoked sausage product.
Obviously, those that do this are doing it for financial reasons. Fair enough. But stop marketing it as "smoked sausage." It isn't that. It's flavored sausage.
IDK what their respective market shares are, but I think Conecuh smokes their stuff still and my guess would be it has a greater market share than any of the aforementioned.
To my knowledge, Conecuh, Double-D, Manda, New Orleans Smoked Sausage, and Country Pleasin all smoke their products.
Posted on 8/30/26 at 12:37 am to AlwysATgr
quote:
To my knowledge, Conecuh, Double-D, Manda, New Orleans Smoked Sausage, and Country Pleasin all smoke their products.
Having tasted those I would say their smoking process is similar to Lacroix flavoring their waters
I really like conecuh too
This post was edited on 8/30/26 at 12:38 am
Posted on 8/30/26 at 5:57 am to AlwysATgr
quote:
Why don't they just call it "flavored" sausage since that's what it really is? Instead, it's given in the small print.
USDA regulations. Smoke flavor ADDED means they put liquid smoke in the sausage. Most companies have smokehouses that use liquid smoke during the cooking process. These products do not need to state “flavor added”.
quote:
I guess actually smoking meats is more labor/process intensive,
As mentioned, volume and cost.
This post was edited on 8/30/26 at 6:04 am
Posted on 8/30/26 at 8:35 am to SixthAndBarone
quote:
As mentioned, volume and cost.
That is why Bailey's and Jacob's both charge more than twice what Savoie's and Richard's charge per pound. They actually put their product in a smoke house and smoke it for hours to achieve their flavor.
Posted on 8/30/26 at 8:54 am to AlwysATgr
A couple of months ago I was in a South Louisiana city on a Sunday at lunchtime. I was hungry for "Sunday BBQ". A quick google search pointed to popular restaurant with rave reviews. So, I go. I get there and the line was about 30 people deep. Waited in line and finally got my food. Took 2 bites and realized that this isn't "real" BBQ. This is baked in an oven with liquid smoke and BBQ sauce added. The food was good - don't get me wrong. But wasn't "real" BBQ. And I could taste it. After I ate I went ride around to the back of the restaurant and didn't see a single BBQ pit in sight. But what I did see was two giant ovens deep under a canopy with a young guy cleaning them. Exactly the type of equipment you'd need to put out that kind of volume of food.
Guarantee you those customers have no idea.
I wish they wouldn't advertise as BBQ. Cause its not! Same can be said for the "Smoked Sausage"
Guarantee you those customers have no idea.
I wish they wouldn't advertise as BBQ. Cause its not! Same can be said for the "Smoked Sausage"
Posted on 8/30/26 at 8:59 am to moe1967
What would you suggest calling cured sausage cooked in a smokehouse using atomized liquid smoke?
Posted on 8/30/26 at 2:31 pm to AlwysATgr
How does this "smoke additive" harden and cure the casing???
Posted on 8/30/26 at 3:09 pm to AlwysATgr
quote:
"Smoke Flavor Added" Sausage
This is wrong and Un-American.
Posted on 8/31/26 at 8:01 am to holygrale
quote:
How does this "smoke additive" harden and cure the casing???
Sausage is cooked in smokehouses which are just ovens. They are programmed to run various stages of steaming, cooking, drying, etc. Some may use real wood, wood chips, or even saw dust. Others use a technique that sprays the liquid smoke into a vapor inside the smokehouse to flavor the sausage. All of these are labeled "smoked sausage".
Sausage with "smoke flavor added" may do any of these methods, but they also add liquid smoke to the meat before stuffing into a casing.
It's just liquid smoke like you buy in a little bottle at the grocery store to flavor dishes.
Curing sausage involves adding sodium nitrite to the meat. The chemical reaction of the nitrite and the cooking process is what cures the sausage.
Posted on 8/31/26 at 10:35 am to AlwysATgr
Real smoked sausage, like some of us do in the backyard, is far superior to store-bought sausage. When you use commercial sausage in a gumbo or a soup, after it cooks for a while, the sausage itself loses all the smokiness. If you eat a piece by itself, all the flavor is gone. When it is actually smoked, it will retain the flavor through cooking.
With fall coming, I'm going to start checking for the Boston butt specials and get ready to put some andouille away.
With fall coming, I'm going to start checking for the Boston butt specials and get ready to put some andouille away.
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