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Conecuh Sausage

  • r

I thought I might make a note of the wonderfulness that is Conecuh Sausage, in case some of you have seen it in the grocery store and haven't felt like giving it a try. It has a spicier flavor than your average smoked sausage, and also has a higher sugar quantity so that it will char into a crispy spicy thing to be loved in the frying pan. I don't know that it's available all over the south, but super Wal-Marts carry it in AR, TN and MS, and pretty much everyone carries it in AL. (Conecuh is named after the county in Alabama where it has been made for years and years, but has only been available in grocery stores recently.

They also make spice rubs, but those are harder to find and really not as tasty.

Give it a try, if you have the chance. Excellent in Red Beans & Rice, Jambalaya, on a bun, or next to a stack of pancakes.

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  1. r
    Randal Cooper

    Oh, they have a website. They didn't used to, or I would have put it in the original post.

    Link: http://www.conecuhsausage.com/

    1. Has anyone come across this sausage, country ham, and bacon producer near Prattville, AL?

      My family used to stop in Prattville at a smokehouse in the late 70's/early 80's on the way to the beach. They did their own smoked sausage, hams, etc. Wondering if this is related somehow b/c the original place isn't there anymore.

      13 Replies
      1. re: ted
        Randal Cooper

        Conecuh Sausage is out of Evergreen--about an hour and a half south of Prattville, so it probably isn't related. I haven't heard of them before, but I didn't make it that direction in the late 70's early 80's, either.

        1. re: Randal Cooper

          I guess I wasn't completely clear in my attempt to find out about a similar business in relatively the same part of the world.

          I asked my Mom about Conecuh Sausage, and she brought up Deramus. I've looked up Deramus but I don't know whether they're retail or what, so I can't tell if they're related to the place I remember from being a little kid.

          Maybe I'll manage to make a trip that way before long.

          1. re: ted

            My mother in law used to get Deramus sausage at Super Foods grocery in Montgomery Alabama. We always asked her to bring some when she came to visit here in Atlanta. She hasn't seen it at the store in about a year. Conecuh is very good, but my family unanimously prefers Deramus. Deramus was so good we referred to it as the "sacred sausage" and only cooked it on special occasions. If anyone knows where to find it, please let us know.

            1. re: Ken
              Lea McAllister

              Your story is very similar to mine. I have family in Alabama and everytime I go over it is a priority to bring back sausage. I live out side of Atlanta in Stockbridge. I researched Deramus today and found a phone number. They are very much in business and their product can be found in all of the Winn Dixie stories. Hope this helps.

              1. re: Lea McAllister

                Thanks: This is great news. I wil check out Winn Dixie.

              2. re: Ken
                John Q. Chowhound

                You can order directly at (334) 365-8301.

              3. re: ted

                Wanted to see if Deramus had a website and saw your post. I know it's old but maybe you'll see this anyway.

                I only ever knew them as DeRamus. Never heard of the other name. We used to go there every year. Here is a picture from Oct 2004

                F:\Pictures\Buhl\Picture 048.jpg

                  1. re: cattalac

                    Any of you Birmingham folks know if the local Winn Dixies carry this brand? I also emailed them to ask.

                    1. re: Dax

                      Edit: Nevermind, Dax...I though you were talking about Conecuh...Ive never tried Deramus

                    2. re: cattalac

                      In the interim since this original thread, my folks have been to the Deramus place a few times and have bought bacon, sausage, and (IIRC) ham.

                      It's all very country- by that I mean ridiculously salty. I think you'd need to soak the bacon before cooking, unless you're just using it to flavor something. The sausage was similarly prepared- almost an air dried texture.

                      I've had Benton's bacon several times in restaurants, so I don't know if it is getting soaked or otherwise prepped beyond cooking, but it was much less salty.

                      When I'm not using homemade bacon, I think the Wright's brand that Publix carries is pretty good.

                      1. re: cattalac

                        I was fortunate enough to have time for a detour to Deramus Sausage last week during a business trip from Birmingham to Montgomery. Those who have been fortunate enough to have had traditional country bacon or ham will be glad to know here's the real deal.
                        Yes, Ted, it is salty. It's the traditional salt-cured meat that provided meat in the days before refrigeration. They should be soaked before cooked, although I thought the bacon I ordered was good on its own (again, I grew up eating this stuff). THe one drawback for me is they don't cut the bacon into slices there, and since it's rind-on, it's been difficult wrestling with this (ever diminishing) 4-pound slab-o-side meat.
                        The guy at Deramus (about 25 miles off I-65 on a county road near Booth) let me in on a secret: Use a super-sharp knife and dip the blade in boiling water before slicing. "It'll cut like butter." he said.
                        Perhaps my knife was not sharp enough. I had to resort to a ginzu knockoff, figuring if it could cut through aluminum cans it should work on dried pig hide. Let's just say I prefer to treat it like pork belly and cook it in inch-thick slabs to cook (season things) with and then eat.
                        The bacon doesn't spatter, because it's not injected with water. The meat is intensely porky, while the fat takes on this crunchiness similar to chiccharones, or fried pork rinds (after all...)
                        If you like authentic country meats, it's worth the trip or mail ordering at the website cattalac mentions above.At $6 per pound, it's less expensive than the high-end bacons we find around here, like Nieman's.
                        I'm considering a country ham next, although I may need to find someone to share.
                        The guy there also gave me a sample of some of their sausage, which he had cooked earlier. Smoky pork goodness. The only thing stopping me from buying some was they sold only in 5-pound and 10-pound packages and preferred cash (no cards).

                        1. re: Big Daddy

                          I mail-order the occasional 5-pound box of sausage from Deramus. They send the bill with a sweet note and trust you to mail them a check afterward. Charming. They are the best sausages I've ever eaten. They keep fine in the freezer. Looking forward to trying Conecuh.

                1. I was standing in the grocery one day, contemplating the sausages, and some old guy walked up and pointed at the Conecuh, which I had not been considering at all, and said, "That is the best sausage you can get. DEEEEEEEElishous!" So I bought some, and gee was he right. Get some. It's fabulous in shrimp and grits.

                  1. Conecuh Sausage is made in Evergreen, Alabama. Approximately 80 miles South of Montgomery, Alabama. I was born and reared in Evergreen. Its my favorite sausage in the World! Conecuh is a Creek Indian word meaing Cane. You can call the company and order directly or you can find it in some Walmarts in Georgia, Alabama and Florida, e.g., Pensacola. Can't find it any Walmarts in MD , DC or VA.. Bon Appetite!

                    1. Strange -- I just saw this yesterday, at Publix in Atlanta, and was wondering about it...funny a thread would come up about it.

                      1. I moved from Alabama to California in 1982 and every time I go home I make sure to come back with Conecuh sausage. It's wonderful as an appetizer with nothing but it's crispy, sweet, spicy goodness - I don't put any sauce on it. I like the original smoked recipe best. It is great in all of my Southern standbys as Randal mentioned. Most of the sausage I eat here in West Marin are local, sustainable and excellent, but I'm willing in incur some bad sustainable food karma for a taste of Conecuh sausage.

                        1. Winn-Dixie and some Publix will carry them in Fl.


                          1. Something has to be really special to go to a search engine to find some info on this perfectly delicious product. My father-in-law lives in Evergreen Al. and he always has this in his freezer. I brought some home to St. Petersburg Fl. had some for breakfast with a couple eggs sunnyside, Arnolds oat bran toast, perfect cup of coffee. Now, I'm obsessed with this Conecuh sausage...I had to dig the wrapper out of the garbage to get the name right. I will always have this heavenly product in my freezer as well!

                            1 Reply
                            1. re: kcdakota

                              It is really good sausage. OIne of the top chefs in Birmingham Chris Hastings (Hot and Hot Restaurant; James Bread nominee) swears by the stuff in his new cookbook.

                            2. A tip: if you're trying Conecuh for the first time and see two sizes in the store, get the skinnier one.
                              Good: mix dry mustard with a little brown sugar and sprinkle it on top of some Conecuh that you've cut into 2" pieces; bake and/or broil till the mustard/sugar melts and the sausage edges are crispy. Also good: a longer link of Conecuh, grilled over charcoal and rolled up in a slice of really soft light bread. I guess that's the country way to eat it, but really, don't make fun till you've tried it. It's pretty delicious.

                              1 Reply
                              1. re: hamiltonmh

                                Man, that's good eating. And I'm from Detroit originally.
                                I tried the Conecuh bacon and was less impressed. But that sausage -- especially like you said the skinnier links -- is mighty fine.