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Started By
Message
1
Posted on 1/28/26 at 8:22 am to Mr Sausage
I really like the smokiness it has. It's kind of like when you think it's going to make you belch all day because it's too much but it's not. Also, when you brown it down you don't end up with a pot full of grease. Not to mention it's pretty affordable considering the options at the grocery store.
Posted on 1/28/26 at 8:37 am to Maillard
Southside Produce in BR has one freezer unit dedicated to cured meats. The varieties and brands change often. I have seen Rabideaux occasionally. That shop also sells everything they stock wholesale. Give them a try, nice place.
Posted on 1/28/26 at 10:21 am to SWLA92
This is true. Rabidoux sold out many moons ago.
Posted on 1/28/26 at 9:12 pm to TorNation
quote:I asked this question at the store many years ago, because of FDA rules, they smoke the sausage for a different amount of time for the product in the store vs what’s sent out to the stores. Here’s a tidbit, if you are going to the store in Iowa, call ahead a day or two and place an order for the pork sausage “green”, they won’t smoke it. It makes the best dam gravy ever
to me there is a different taste to the one in package.
Posted on 1/29/26 at 3:55 pm to duckblind56
quote:
Albertson's here in Ellick has it, check their website for the near you.
Correct….I saw it there yesterday!
Posted on 1/29/26 at 4:53 pm to Maillard
quote:
I really like the smokiness it has. It's kind of like when you think it's going to make you belch all day because it's too much but it's not. Also, when you brown it down you don't end up with a pot full of grease
Spot on.
quote:
Not to mention it's pretty affordable considering the options at the grocery store.
Up here in NELA the places that carry it skin you pretty good. Like $15 for the 1.5 lb package. But if you're making a pot of something it's hard to beat.
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