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Jan 28, 2014 04:43 PM

Creole Sausage

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!

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  1. 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

      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

        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

          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.

      1. 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. 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

            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

              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

                Here's an article with a photo of the sausage being made in Oakland:

                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

                  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

                    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

                      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

                        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

                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

                  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.

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