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Creole Sausage

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erintklein Jan 28, 2014 04:43 PM

Hi, I'm hoping to make a tasty pot of gumbo this Sunday. The Saints may not be in the game but gumbo it's still gonna be.

I'm wondering if any of you may know where to find chaurice/creole sausage or something close in SF?

If not, what kind of sausage do you use in your gumbos? I'm not a huge fan of andouille and my favorite gumbos don't typically include it but I'm open. :)

Thanks in advance!

  1. o
    oniontears Jan 30, 2014 03:41 PM

    I just got a head's up on a chaurice (and andouille) supplier from a Baia pasta email. I haven't tried their meats, but it turns out Boucherie sells their stuff at a pop-up at Baia once a month. Unfortunately the next one isn't until Feb 23, but good to know for the future (http://www.boucheriemeats.com/product...)!

    In the meantime, like other's I'm a big fan of Taylor's.

    1. s
      SFGourmande Jan 29, 2014 04:41 PM

      Does Olivier's in Dog Patch have anything? They have a wonderful selection of house sausage! Or maybe try Fatted Calf on Fell at Gough.

      1 Reply
      1. re: SFGourmande
        Robert Lauriston Jan 29, 2014 04:51 PM

        Oliver's web site lists something called Louisiana Spicy Sausage. His stuff is great.

        http://www.oliviersbutchery.com/produ...

      2. v
        virtualguthrie Jan 28, 2014 08:06 PM

        I think Dittmer's makes a creole style sausage. Give them a call.

        http://www.dittmers.com/sausages.htm

        1. e
          erintklein Jan 28, 2014 07:14 PM

          Looks like a short drive over the bridge is more than likely in order. Thanks for the direction folks, much appreciated! I'll update the thread with what I find.

          9 Replies
          1. re: erintklein
            m
            ML8000 Jan 28, 2014 07:59 PM

            Why not call first. I know at Taylor's they don't carry everything in stock all the time. Or they could make it for you.

            Also, if you're in SF, you can check out Schwartz on Mission near 13th. They sell something called Cajun sausage and andouille.

            1. re: ML8000
              Robert Lauriston Jan 28, 2014 08:32 PM

              Taylor's Sausage has been made in Oregon since 1970.

              I don't think you need to drive out of SF to get as good or better sausage.

              1. re: Robert Lauriston
                j
                j mather Jan 29, 2014 08:06 AM

                Here's an article with a photo of the sausage being made in Oakland:
                http://oaklandlocal.com/2014/01/new-d...

                They may have some links (pun intended) to the folks who moved to Oregon, but Taylor's Oakland is independently owned now.

                1. re: j mather
                  m
                  ML8000 Jan 29, 2014 10:41 AM

                  Yup, I've watched those guys making sausage on sight, so the idea product is only made in Oregon is ill-informed. I believe they even make a few specialty items for Rosemund next door.

                  I've seen Filipino garlic sausages there on occasion. If they don't carry or make something, I think they might take a shot. The owner and staff are friendly and helpful, so you can ask. I really like the boudin blancs.

                  Any way, I agree you likely can find it in SF, that's why Schwartz was mentioned.

                  1. re: ML8000
                    Robert Lauriston Jan 29, 2014 10:52 AM

                    You wouldn't want Taylor's Louisiana-style boudin (rice and pork sausage) for making gumbo.

                    I'm skeptical that there's chaurice to be found anywhere except by special order, but Oakland doesn't have anything on SF in the sausage department, except maybe for those boudin.

                    1. re: Robert Lauriston
                      m
                      ML8000 Jan 29, 2014 11:11 AM

                      I didn't say you use boudin blancs for gumbo. I simply said I liked them. Have you been reading the thread, or reading comprehension just down today? Re-read the second paragraph. I have no idea how you inferred that.

                      Any way, here's the point: they make sausage on sight at Taylor's. The staff and owner are friendly and they make many kinds of sausages (like Filipino garlic sausage) so they might make chaurice if requested, especially since they carry Southern and Cajun specialty items already (like the boudin blancs).

                      Heck, who knows maybe they do carry chaurice already.

                      1. re: ML8000
                        Robert Lauriston Jan 29, 2014 12:44 PM

                        I'm just saying that there's no need to make a special trip across the Bay to buy sausages *unless* you want Louisiana-style rice boudin, which is irrelevant to the current request for sausages for gumbo.

              2. re: ML8000
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                erintklein Jan 28, 2014 08:52 PM

                Awesome! For whatever reason I had it in my head Schwartz only sold wholesale...why I thought this, I'm not entirely sure. And I'll definitely give everyone a ring first. :)

                1. re: erintklein
                  chefj Jan 29, 2014 03:38 PM

                  If you are going to end up using Andouille you should try to find Hobbs Brand. It is by far the best to be had commercially in the Bay Area. The right Grind and the right Spicing,
                  Give them a call and see who carries it.
                  http://www.hobbsca.com/

            2. kungful Jan 28, 2014 06:51 PM

              I always use the andouille from Schaubs in the Stanford shopping center. Even if you're not a fan of andouille, they usually have a dozen or so types of sausage.

              1. Robert Lauriston Jan 28, 2014 05:54 PM

                http://chowhound.chow.com/topics/524088

                Places that have andouille might have other Louisiana-style sausages:

                http://www.chow.com/search?q=andouill...

                1. e
                  essvee Jan 28, 2014 05:46 PM

                  The butcher in Swan's Marketplace used to make something like it, I think. Haven't been by in some years so can't say for sure.

                  3 Replies
                  1. re: essvee
                    m
                    ML8000 Jan 28, 2014 06:00 PM

                    Taylor's Sausage in Swan's. Definitely worth a call. They make and sell boudin blanc, hot links, etc, so it's reasonable bet.

                    1. re: ML8000
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                      Pius Avocado III Jan 29, 2014 11:12 AM

                      They definitely have andouille; I've never seen chaurice in all my years of regularly shopping there.

                      Only place in town to buy ribs, BTW- expertly St. Louis cut every time.

                      1. re: Pius Avocado III
                        Melanie Wong Jan 29, 2014 01:25 PM

                        I was mightily impressed standing around watching and chatting with the butchers at Taylor's while they trimmed out the St Louis cut ribs for the weekend.
                        http://chowhound.chow.com/topics/8323...

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