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BR Deer Sausage
Posted on 11/3/19 at 8:02 pm
Posted on 11/3/19 at 8:02 pm
Looking for a new place to get some deer sausage made. What are some good spots in East Baton Rouge, Ascension or Livingston area. Also, if you have a favorite flavor let me know.
17
Posted on 11/3/19 at 8:12 pm to Williedood
Tramonte’s
Posted on 11/3/19 at 8:14 pm to Williedood
+1 for Tramonte's
Iverstein's on Perkins does a good job as well
Iverstein's on Perkins does a good job as well
Posted on 11/3/19 at 8:18 pm to Williedood
Posted on 11/4/19 at 5:17 am to Williedood
Romeros on Denham road in central has steen syrup and pepperjack smoked or fresh patty sausage. Very Good.
New place on plank road between Zachary and Clinton at the old meet market has a brown sugar. Red line processing I believe.
For good gumbo sausage, juniors in French settlement has a very smoky sausage that goes well with gumbo.
New place on plank road between Zachary and Clinton at the old meet market has a brown sugar. Red line processing I believe.
For good gumbo sausage, juniors in French settlement has a very smoky sausage that goes well with gumbo.
Posted on 11/4/19 at 5:57 am to Williedood
Day's Smokehouse on Hwy 16 in Watson.
Posted on 11/4/19 at 5:59 am to Williedood
Vines if you have time for a little ride. Go around lunch time and enjoy the buffet.
I make a steens patty sausage for the wife and kids. They love it. A little bit of syrup goes a long way.
As far as link I prefer the rebel butcher smoked sausage seasoning to either 50/50-60/40 deer pork. Smoked over hickory and cherry. Vines is smoked over hickory and very good.
I make a steens patty sausage for the wife and kids. They love it. A little bit of syrup goes a long way.
As far as link I prefer the rebel butcher smoked sausage seasoning to either 50/50-60/40 deer pork. Smoked over hickory and cherry. Vines is smoked over hickory and very good.
Posted on 11/4/19 at 7:50 am to PenguinPubes
Not going back to Tramonte's. They get waaaay too busy. It took 8 weeks to get my meat processed a couple years ago. They keep your meat in your ice chest until it's processed, supposedly putting fresh ice on it and draining it daily, but that's too long regardless. All my meat smelled like death when you started to cook it. Threw it all out.
Posted on 11/4/19 at 8:48 am to Williedood
Posted on 11/4/19 at 8:59 am to Williedood
Tee Waynes in Gonzales does a good job with a fast turnaround
Posted on 11/4/19 at 11:53 am to lowhound
quote:how have they not been sued by someone that has gotten sick off rotten meat?
They get waaaay too busy. It took 8 weeks to get my meat processed a couple years ago. They keep your meat in your ice chest until it's processed, supposedly putting fresh ice on it and draining it daily, but that's too long regardless. All my meat smelled like death when you started to cook it. Threw it all out.
Posted on 11/4/19 at 12:00 pm to Williedood
Capt Frank Dreher does it during deer season. Check out his Facebook page or call him. Had some smoke sausage made last year and was mighty fine. Likes to pack it to many links per pack so pack it yourself or tell him to ease up on the links. Guy is based out of BR.
Posted on 11/4/19 at 12:17 pm to Pirate0714
langaneaux's in Scott is worth the drive their LOGA sausage (jalapeno and cheese) is as good as I've ever had.
Posted on 11/4/19 at 3:14 pm to WalkerTrash
quote:
Day's Smokehouse on Hwy 16 in Watson.
Negative on that, I got smoked Jalapeno cheese sausage made there last year and its almost like they forgot to put the jalapenos and cheese in it. (Granted their smoke flavor is dang good but i want what i ordered. Also a lot of gristle in mine)
Romeros in central got some steen syrup and pepperjack sausage that is damn good, also a pineapple pepperjack that was surprisingly good!
I want to try redline out in Slaugher this year, their pricing seems fair and a couple people i know said it is good
This post was edited on 11/4/19 at 3:17 pm
Posted on 11/4/19 at 3:23 pm to SwampBandit
quote:
Negative on that, I got smoked Jalapeno cheese sausage made there last year and its almost like they forgot to put the jalapenos and cheese in it. (Granted their smoke flavor is dang good but i want what i ordered. Also a lot of gristle in mine)
I dropped a deer off at days last year to have sausage made and it turned out wonderful.
Posted on 11/4/19 at 4:01 pm to tenfoe
quote:
I dropped a deer off at days last year to have sausage made and it turned out wonderful.
Like i said their smoke flavor is amazing but when i get jalapeno and cheese i want there to be jalapeno and cheese in it, it is almost like they mislabeled it. I like days and they always get money from me but they messed that batch up
Posted on 11/4/19 at 7:18 pm to Williedood
Porche’s in French Settlement is great. Can make whatever you want
Posted on 11/4/19 at 7:54 pm to Williedood
Benoit’s in Addis...it’s SW of BR, not East, but their smoke sausage is superb...had an elk processed there in Sept - very good product.
Posted on 11/5/19 at 10:05 am to MAEFIELD
Not in BR but my all time favorite is Van’s in Jackson. Little expensive, but it’s the best specialty deer sausage I’ve ever had
Posted on 11/5/19 at 11:19 am to Williedood
As previously mentioned, Tremonti‘s in Baton Rouge does a very nice job. I took several deer to them and was pleased, although when they get busy sometimes it can take a little bit longer to get your processed meat back.
After doing the math on what it cost to get a deer processed, I decided to invest in a grinder and sausage stuffer. It really is not hard to do once you get the hang of it. Also in this day and age of chronic wasting disease, I feel safer processing the meat myself. Not taking a shot at any deer processor, but the chance for cross-contamination in anyone’s commercial kitchen is high and unless they clean the equipment between each deer they process, there is always a chance for that contamination to occur. Mississippi started (this year) to offer CWD test sites. I dropped a sample off this weekend and I am awaiting the results.
I buy my seasoning packets for deer sausage locally here in Baton Rouge, but there are several that you can purchase online. I also have started making chicken sausage, bratwurst, and all types of different sausage. All you have to do is find a good recipe or make them up yourself and roll with it.
Again, just my two cents. Processing the deer yourself is safer and much less expensive in the long run.
After doing the math on what it cost to get a deer processed, I decided to invest in a grinder and sausage stuffer. It really is not hard to do once you get the hang of it. Also in this day and age of chronic wasting disease, I feel safer processing the meat myself. Not taking a shot at any deer processor, but the chance for cross-contamination in anyone’s commercial kitchen is high and unless they clean the equipment between each deer they process, there is always a chance for that contamination to occur. Mississippi started (this year) to offer CWD test sites. I dropped a sample off this weekend and I am awaiting the results.
I buy my seasoning packets for deer sausage locally here in Baton Rouge, but there are several that you can purchase online. I also have started making chicken sausage, bratwurst, and all types of different sausage. All you have to do is find a good recipe or make them up yourself and roll with it.
Again, just my two cents. Processing the deer yourself is safer and much less expensive in the long run.
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