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Mar 18, 2014 07:26 AM

Sources for andouille?

As a Wisconsin resident, it's very easy to find good sausage...finding good andouille....not so much.

I've been hand making my own, from a John Folse recipe, but would like to compare my product to some quality product from Louisiana. I'm sure to get ideas to improve what I'm doing

So, NOLA Hounds, whose andouille do you put in YOUR recipes?

So far I have, from a friend in New Orleans:
- Savoies
- Vaucresson

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  1. Well, *truthfully* I casually pick up andouille made here in Northern California, BUT . . . when I am seriously planning on making dishes for a get-together/party with "real" Louisiana food, I either pick-up (and fly home with) or order on line from the following (listed alphabetically):

    Bailey's "World Famous Andouille" --
    Jacob's "World Famous Andouille Since 1928" --
    Wayne Jacob's Smokehouse & Restaurant --

    1. Shipping is a killer BUT if you want to give it a whirl: locally the go-to is Jacob's, in LaPlace which is a VERY smokey product...If you leave a pound in your car for a half hour you'll notice it when you get back in. Farther out is Veron's in Lutcher (not the Gonzales product but, rather, the stuff made at the Veron Supermarket by the high school). I try to keep a pound in the freezer at all times. And, of course, the classic Best Stop Andouille which I think is the best going. Also, Bergeron in Port Allen does a better job than the Baton Rouge area deserves or, at least, than I expect around there.

      For your empirical studies, I think Best Stop would be the one to most nearly justify the cost, followed by Jacob's.

      9 Replies
      1. re: hazelhurst

        True. Do NOT underestimate the impact of shipping! That's why I generally fly back with it myself, rather than ship, whenever possible.

        1. re: hazelhurst

          True, HH...shipping costs will NOT be as tasty as the sausage, but that is the price I pay for living in "the wrong place"!!!

          Shall I tell you about shipping the annual sack of crawfish?


          1. re: Monch

            I've heard of people ordering sacks of crawfish but have never been on the receiving end so I have NO idea how that works. I have, however, been the mule who delivers crawfish on some long straight-thru drives (where the pot better be boiling when I pull into the driveway). It is an act for which I should rewarded with a Fridtjof Nansen award of some kind.

            1. re: hazelhurst

              Shipping isn't cheap but luckily I know someone who buys in bulk and will pack the. And drive them to the airport and put them on a Southwest plane and I pick up on this end, still expensive but much cheaper than going through the online providers

              1. re: hazelhurst

                Well, I have flown back with 30# of crawfish . . .

                1. re: zin1953

                  Live? I've never seem it done so I have no idea how.Tails? sure..shrimp? No problem.

                  1. re: hazelhurst

                    No, cooked . . . drove straight home and had a feast! ;^)

                    1. re: zin1953

                      OK that makes sense. But I know I've seen accounts of about the stuff shipped long distances. The farthest I ever saw it shipped was Dallas, at a Tulane Reunion about 25 years ago. The crawfish came up from Beaumont.

                  2. re: zin1953

                    Well I get three to four sacks sent up. We have driven to Chicago with 1000 pounds before

            2. Andouille: Wayne Jacobs in Laplace, though I don't think they ship.

              But I also use various non-andouille smoked sausages as well....Bourgeois Meat Market in Thibodaux, Bergeron's in Port Allen, Best Stop in Scott, Poche's outside of Breaux Bridge....

              As for non-butcher-shop, supermarket grade andouille: I use the short, fat chub of Veron's andouille and Savoie's brand hot smoked sausage. If you want to mail order several different kinds to sample, offers at least five different brands (Savoie's, Poche's, Richard's, etc)

              1. I'm partial to Bailey's. While you are buying also pick up tasso. My turkey or duck gumbo always gets tasso along with the andouille.

                1. I've tried a lot of them. The vast majority good, but I always keep coming back to Wayne Jacobs in La Place for andouille. It rocks! ~ I am 100% addicted to his tasso as well. ~ The super market brands do not excite me at all.