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Started By
Message
re: Andouille Sausage…help.
Posted on 11/24/25 at 12:01 pm to CHEDBALLZ
Posted on 11/24/25 at 12:01 pm to CHEDBALLZ
quote:
I've read before that the Andouille places in LaPlace use almost the same recipe for smoked sausage and andouille. They 2 differences are they use a courser grind and a larger casing for the andouille. I'm not sure how true that is.
I know Bergeron’s in Port Allen has the courser grind with the larger casing.
I went to a meat market in Texas, asked the difference between Smoked Sausage and Andouille, they said the difference was Andouille just had more seasoning.
I then explained the difference.
0
Posted on 11/24/25 at 12:20 pm to LSUDad
quote:
I think it’s Pecan wood.
It's very good.
Posted on 11/24/25 at 12:47 pm to bdevill
quote:
It's very good.
I agree, some friends after eating my Gumbo asked, if I made my own sausage. They agreed it was the best they had ever tasted.
I use Bergeron’s most times, if in Texas, I use Best Stop, it too is very good.
Posted on 11/24/25 at 1:06 pm to Hillbilly_Deluxe
get regular smoked sausage. andouille sausage historically was the shite parts of the leftover sausage meat.
Posted on 11/24/25 at 2:31 pm to tigerdup07
I think the quality of commercial sausage and andouille meat we have today is very high. Today they're using Boston Butts to make sausage. There's much less filler meat and fatty parts than back in the old days.. twenty, thirty and forty years ago. I'm sure you know this better than me.
This post was edited on 11/24/25 at 2:32 pm
Posted on 12/17/25 at 12:03 pm to gumbo2176
quote:That's cheap. Wayne Jacob's is $14.99/lb.
I just checked and it's over $10 a lb. at both Baileys and Jacob's in LaPlace.
Posted on 12/17/25 at 12:40 pm to bdevill
quote:
Bergeron's in Port Allen has the best andouille I've found. and I believe the traditional method of smoking andouille is over sugar cane. If I'm not mistaken, Bergeron's does.
I sure hope not. Growing up in the country, i hated the smell of burning sugar cane.
Posted on 12/17/25 at 12:43 pm to BugAC
quote:
Growing up in the country, i hated the smell of burning sugar cane.
I love that smell
Posted on 12/17/25 at 12:46 pm to 91TIGER
quote:
Bourque's
Hot Pure Pork Sausage
Posted on 12/17/25 at 1:44 pm to Hillbilly_Deluxe
Iverstine's in Baton Rouge has good tasso. Also Ronnie's on Florida Blvd has good tasso. Ronnie's is very spicy hot.
The best tasso in my opinion is at LeJeune's Sausage Kitchen in Eunice but they're not open on Saturday.
Bubba's tasso at the Mowata Store on Hwy 13 between Crowley and Eunice is very good.
Also if you're in the Eunice area, stop by Ardoin's Sausage Kitchen on Laurel Avenue in Eunice. Their boudin is excellent.
If you like boudin with a little more liver, Dez Meaux's in Opelousas at 720 E Vine st is excellent.
If you're stopping at Billy's try their new Jambalaya Balls. They're awesome.
The best tasso in my opinion is at LeJeune's Sausage Kitchen in Eunice but they're not open on Saturday.
Bubba's tasso at the Mowata Store on Hwy 13 between Crowley and Eunice is very good.
Also if you're in the Eunice area, stop by Ardoin's Sausage Kitchen on Laurel Avenue in Eunice. Their boudin is excellent.
If you like boudin with a little more liver, Dez Meaux's in Opelousas at 720 E Vine st is excellent.
If you're stopping at Billy's try their new Jambalaya Balls. They're awesome.
This post was edited on 12/17/25 at 1:53 pm
Posted on 12/23/25 at 7:49 pm to Hillbilly_Deluxe
Grew up in LaPlace and love that style of Andouille. Coarse grind, bigger casings, simple ingredients and heavy smoke. Favorite there is WJ Smokehouse, but it is pricey.
Actually had some today from Benoit’s in Addis and it was incredible. Very similar to LaPlace andouille, and only $7.99 lb.
I’ve tried Bourque’s and threw it away. Odd crumbled texture with a lot of fat, very little smoke. I love their smoked sausages and boudin.
Actually had some today from Benoit’s in Addis and it was incredible. Very similar to LaPlace andouille, and only $7.99 lb.
I’ve tried Bourque’s and threw it away. Odd crumbled texture with a lot of fat, very little smoke. I love their smoked sausages and boudin.
Posted on 12/23/25 at 8:08 pm to Citica8
This. Andouille is corse ground of not chunked. The best comes from Benoits in Addis as well their hot smoked pork sausage.
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