HOME > Chowhound > New Orleans >

Discussion

Sources for andouille?

  • Monch Mar 18, 2014 07:26 AM
  • 28
  • Share

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

  1. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  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" -- http://www.baileysandouille.com
    Jacob's "World Famous Andouille Since 1928" -- http://www.cajunsausage.com
    Wayne Jacob's Smokehouse & Restaurant -- http://www.wjsmokehouse.com

    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, www.CajunGrocer.com 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.

                  1. Why no love for Creole Country Sausage on David St. in mid-town ? Andouille, chaurice, boudin, and one of the few headcheeses that sit well w/ me. Last I checked, they were also in Langensteins. (sp?).

                    1. All, I'm appreciative for all the input to this point.

                      Seems that "the best of the best" is out of reach, unless I get my butt in the car and drive to LaPlace - Wayne Jacob's.

                      So, I am left with a plethora of other options that seem to run from supermarket-style product to meat markets that will ship.

                      I am strongly leaning towards Celeste's advice to use Cajun Grocer to order a "starter pack".

                      Any additional insights will be appreciated.

                      My summary is:
                      Brands/sources in no particular order:
                      • Savoies - http://savoiesfoods.com/ - and https://www.cajungrocer.com - $5.45/lb
                      • Vaucresson - http://www.vaucressonsausage.com/ - - $2.69/lb – 5-pound packs
                      • Bailey’s - http://www.baileysandouille.com/ - - $6.99/lb - Does not ship (?
                      )• Jacob’s - http://www.cajunsausage.com/ - $7.50/lb
                      • Wayne Jacob’s – Does not ship – But superior quality product
                      • Veron’s - http://www.veronsmeatmarket.com/produ... - Humble, TX – Does not ship
                      • Best Stop - http://www.beststopinscott.com/ - $4.49/lb – 5-pound packs
                      • Bergeron - http://www.bergeronsboudin.com/ -
                      • Bourgeois Meat Market - http://shop.bourgeoissmokehouse.com/ - $4.90/lb
                      • Poche’s - http://www.pochesmarket.com and https://www.cajungrocer.com - $7.02/lb
                      • Richard’s - https://www.cajungrocer.com - $8.75/lb
                      • Creole Country Sausage - http://creolecountry.com/CREOLECOUNTR... -
                      • From Cajun Grocer - https://www.cajungrocer.com
                      o Big Easy - $4.72/14oz
                      o Savoie’s - $5.45/lb
                      o Poche’s - $7.02/lb
                      o Manda’s - $4.03/12oz
                      o Foreman’s - $4.66/lb
                      o Comeaux’s - $7.33/lb

                      1 Reply
                      1. re: Monch

                        Just off what you have there, I would not push Richard's, Manda's or Savoie's although the last is the better of those three. Don't kow Big Easy; puche's has been good but since they went Big Time I don't think they are as good as Best Stop/ Fopreman's and Comeaux
                        's ZI have seen but cannot recall if I have ever had them. The sample pack would certainly give you a range.

                        That Veron in Texas is different from the one I use. Bourgeois is OK although I hasten to add that when he makes boudin, he does not--and he has been interviewed on this--put any liver in it,. And I think liver is essential to boudin...so he has an "independent" approach.

                        One great thing about Best Stop is the size and density of it: it does not collapse in cooking and it beautifully seasoned.

                      2. Try Making it yourself, its not difficult. My favorite recipe is from the Times Picayune Creole Cook Book. The recipe is for Andouillettes (small sausages). In my family we used andouille primarily for seasoning in gumbos and soups. The dinner sausage was almost always Chaurice (Creole Hot Sausage). That recipe is in there also.

                        9 Replies
                        1. re: mudcat

                          Mudcat,

                          That is exactly what I'm doing. The request for sources is simply an attempt to experience other good recipes so that I can improve my own product.

                          I do not have the TP book, but will find and buy it!

                          My go-to recipe is by Chef John Folse and I do a 15 pound batch about three times a year...for my wife's gumbo and jambalaya.

                          I also have Donald Link's "Real Cajun" book. While I've done a few of his recipes, I've not yet had a go at his andouille recipe.

                          So, Mudcat, if you had to use one of the brands from my list...one that I can have shipped to Wisconsin...what brand would you and your family use in your next pot of gumbo?

                          That...is the question!

                          :-)

                          1. re: Monch

                            I have tried several brands of andouille available in the markets here in North Florida and none of them come close to the "andouille flavor " that I associate with the sausage my folks would buy up near Gramercy (Sp ?), La. or the andouille I made myself. Personally, I believe it is the flavor added by Chitterlings and/or Tripe included in the old recipes that is lacking in all of the stuff available that I have tried, or have discerned from package ingredients.

                            1. re: mudcat

                              Nice!

                              I will be ordering the TP Creole cookbook later today.

                              You have, Mudcat, morphed the discussion in a way that might be helpful to me....

                              Anyone have any great RECIPES for Andouille?

                              That is my quest! To make the best Andouille I can make.

                              Many thanks, to all, as always.

                              1. re: Monch

                                Well, now you're cutting off the Hydra head. God knows how many variations there are between , say, Breaux Bridge and Lacassine alone, allowing a couple of miles each side of the highway. And if you get into the chitterlings (or "real Andouille" or sometimes "z'andouille") you've got another factor added. Some people clean chitlin better than others but the people who want Real Andouille want that distinctive flavor that lots of folks find revolting.("Musty" was a polite term I heard.) Used to be a guy near Chatagnier who made great Real Andouille: I could sneak it past the most vehement opponents of the stuff. But he's gone and I have not found a replacement.

                                Add to the forgoing the diameter, density, and degree of smoke and you can see you have a few years' of experimentation in front of you. good luck. You'll have fun if you don't go crazy!

                                1. re: hazelhurst

                                  OK, HH....

                                  As with all matters food, the definitions are subject to the vagueries of individual taste.

                                  BUT, I'm going to have a blast perfecting MY riff on this product...

                                  1. re: Monch

                                    Oh yeah. You'll have a fine ole time, no doubt. Do you have an outdoor kitchen? Chitterlins have a powerful smell, kinda like turtle stock--you notice it.

                                    I am in complete sympathy with such food mania.

                                    1. re: hazelhurst

                                      I do NOT have an outdoor kitchen, but can be creative as the need dictates.

                                      Truthfully, in the Andouille recipes I've read, I've not seen chitterlins mentioned.

                                      The recipes I've seen, to date, have only called for pork and pork fat. It's an 80/20, lean to fat recipe. Then, the only other ingredients are salt, pepper, cayenne, garlic, and thyme.

                                      I'm not sure that "herself" will make me gumbo with sausage OF pork intestines....but she's surprised me before!

                                      1. re: Monch

                                        Well, in truth, you--or at least I--just don't see Real Andouille much anymore. it is still around, though.

                                        1. re: hazelhurst

                                          OK, you had me worried, there!

                                          I think that I'll pass on "Real"....and concentrate on making "Real Good"....with the resources at hand.

                                          Although, come to think of it, my local grocery store DOES have buckets of chitterlins in the frozen foods....no, I enjoy my marriage too much to push that envelope....

                        2. I live in San Francisco and I have ordered from Bailey's in LaPlace a few times. Delicious stuff. I ordered my New Orleans-born husband a box of andouille and chicken andouille for our anniversary last year. (We both benefit from that gift!) My sister-in-law introduced us to the chicken andouille a few years ago. We were skeptical, but it's awesome. We try to go to LaPlace and stock up on Tasso and regular andouille when we go home for a visit, but had never bought the chicken. If you're ordering, have them throw in a couple of extra sticks of the chicken. Just grill and eat. The regular is best used in dishes, in my unprofessional opinion.