- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Which one of the La Place sausage places is the best?
Posted on 10/12/12 at 10:55 am
Posted on 10/12/12 at 10:55 am
Stopped by there yesterday and got a metric ton of stuff from Jacobs. Should have gotten some stuff from Bailey's to compare, but didn't. Just wondering which place folks regard as better?
This post was edited on 10/12/12 at 10:56 am
8
Posted on 10/12/12 at 11:01 am to LSUballs
Did a blind taste test n my house with wife and mil....andouille from. Cochon/Butcher, Jacobs, Baileys
Jacobs won. Baileys was 2nd. Cochon wasnt close.
Jacobs won. Baileys was 2nd. Cochon wasnt close.
Posted on 10/12/12 at 11:01 am to LSUballs
I like Jacob's. My family has bought from there as long as they have been open. It's personal preference really though, and Bailey's product is pretty similar. You'll also get some people that prefer Wayne Jacob's smokehouse, which is good, but regular ole Jacob's is my go-to.
Posted on 10/12/12 at 11:05 am to bossflossjr
quote:
Cochon wasnt close.
Cochon's andouille doesn't have near the smoke flavor of the Laplace versions IMO. It has good flavor and is good cooked in other things, like andouille cornbread, but I wouldn't make a gumbo without Jacob's.
Posted on 10/12/12 at 11:21 am to Woody
I really didn't care for Butcher's andouille at all. It had a strange flavor and I don't like it to be too "hammy" in the middle. I want the meat to be more "ground" like sausage. I don't like ham chunks in my gumbo. Haven't had Jacobs.
I got a link of smoked andouille from Bergeron's yesterday. Flavor was very good. Still a little hammy for me in texture, but not as much as Butcher's.
I got a link of smoked andouille from Bergeron's yesterday. Flavor was very good. Still a little hammy for me in texture, but not as much as Butcher's.
Posted on 10/12/12 at 11:27 am to LSUballs
houldn't Verons be considered in this contest. They moved thier location from LaPlace to Gonzales a few years ago.
Posted on 10/12/12 at 11:29 am to CITWTT
quote:
houldn't Verons be considered in this contest.
Maybe so. I was just going of the two I saw yesterday.
Posted on 10/12/12 at 11:39 am to CITWTT
I like Verons and eat it because we can get locally n BR. That bein said, Jacobs is still my favorite.
I will take Verons, Savoies and Richards over Cochon...... For andouille that is.
I will take Verons, Savoies and Richards over Cochon...... For andouille that is.
Posted on 10/12/12 at 11:48 am to LSUballs
Many moons ago I was sitting on the front porch of my first chef(35 years ago). It was a small gathering of friends throwing don beers and eating. He pulled out a LaPlace sausage that was literally fire in a casing, but then he introduced strawberry preserves to the mixture. The result was one of the most delicious treats to consume.
Posted on 10/12/12 at 11:59 am to bossflossjr
Probably contrary to popular opinion, but I like the flavor and texture of Savoie's. Not a fan of Richard's. Haven't had Veron's in a long time. I'm going to have to try it again.
Posted on 10/12/12 at 12:20 pm to CITWTT
quote:
houldn't Verons be considered in this contest
No if you ask me... Veron and Martin are commercial grade and very good but does not compare to Jacobs IMO..
That said I am about to go buy 5 lbs of Verons for Jambalaya tommorow.
But its on sale and I am a cheap SOB.
Posted on 10/12/12 at 12:58 pm to Kajungee
quote:
But its on sale and I am a cheap SOB.
Hitting up the Ralph's sale on the way home myself, for a jamb tomorrow.This post was edited on 10/12/12 at 12:59 pm
Posted on 10/12/12 at 1:21 pm to LSUAfro
quote:
Hitting up the Ralph's sale on the way home myself
See ya there in about 3:00
Posted on 10/12/12 at 1:35 pm to Kajungee
Wayne Jacobs andouille is the only brand I use.
Posted on 10/12/12 at 1:36 pm to LSUballs
You did good. Jacob's andouille is the tits.
Posted on 10/12/12 at 1:36 pm to LSUballs
You were close
Don's Country Store off Central Avenue in Reserve.
Don's Country Store off Central Avenue in Reserve.
Posted on 10/12/12 at 1:42 pm to Mike da Tigah
quote:
Don's Country Store off Central Avenue in Reserve.
Is that the same Don from Don's in Scott?
Posted on 10/12/12 at 1:48 pm to Gris Gris
quote:Most "quality" andouille is chunky. I'm betting a good smoked sausage is more to your liking. And, fwiw, Jacob's is going to be "hammy", too.
I want the meat to be more "ground" like sausage
This post was edited on 10/12/12 at 1:48 pm
Posted on 10/12/12 at 1:49 pm to LSUballs
quote:
Is that the same Don from Don's in Scott?
Nah, different group. Been around forever. Family owned and operated country store.
Posted on 10/12/12 at 2:28 pm to OTIS2
quote:
Most "quality" andouille is chunky.
Then, I don't much like quality andouille.
quote:
I'm betting a good smoked sausage is more to your liking.
I really like a good smoked sausage and I'll use that when the andouille is going to be too peppery for a mixed crowd. Sometimes, I have kids eating it who aren't big pepper fans and I'll use some locally smoked sausage. The big people can add a hot sauce or whatever.
Page 1 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News