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ISO Andouille Sausage

Looking to make a batch of gumbo for Super Bowl Sunday. Does anyone know where I can find some good andouille sausage in San Francisco or Marin?

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  1. FWIW Andronico's has Saag's andouille on sale this week for $2.99 for 12 oz package.

    2 Replies
    1. re: wolfe

      I'm a fan of Saag's sausages, but I don't think the andouille is one of their better ones. I used to have good luck with the long Aidells sticks, but that was years ago.

      Isn't there a place in Oakland's Housewive's Market that imports from LA or has a good local version?

      1. re: chocolatetartguy

        Taylor's Sausage makes some great products. They make a lot of their own products but I'm sure they bring some in as well.

        I didn't find the Andouille (in Jambalaya) that spicy but I haven't compared a lot and it was buried in a dish. (It worked in the dish) Taylor's reminded me of a marquez in prep and style and I imagine in gumbo it might be more apparent then in jambalaya.

        The Boudin sausages at Taylor's are very good...but again, no comparo with others.

    2. The Aidells stand at the Marin Farmer's Mkt Thursday and Sunday usually has long andouille sticks available if you ask. I like them better than the packaged links and use them when I make sausage based gumbo.

      1. my SO went to tulane and has been on an andouille hunt for gumbo and red beans and rice. he thought the aidell's packaged links were a total fail (we haven't tried the long sticks gumbolox referenced), as well as other packaged brands. so far, his best results have been with the andouille in the draeger's meat case.

        3 Replies
        1. re: artemis

          Fatted Calf's andouille is available this week. Any experience with it?

          1. re: Melanie Wong

            I like the Fatted Calf andouille a lot, it's what I always try to get when we're making gumbo. My family was really impressed with the difference between it and other andouille that we've tried (Aidells especially).

            1. re: Melanie Wong

              I like Fatted Calf's andouille a lot and the texture is firm enough that it's easy to work with, but doesn't get too tough when you cook it for extended periods. Good smoky flavor.

          2. Try the fresh Schwartz andouille (by the link in the meat/seafood counter) at DeLano's IGA in the Castro. Delicious!

            1 Reply
            1. re: Hermes13

              I wanted to like the Schwarz Andouille and used it for a red beans and rice preparation, but found that it lost almost all of its flavor over the course of the long simmer. But maybe if you browned the sausage pieces first, it'd be OK for the gumbo.

            2. Whole Foods had pork andouille sausages on sale this week. That's what I got to make gumbo. :)