re: Opinions on Best Andouille, Tasso & Smoked Sausage

The HHC at Wayne Jacobs is the best I've ever been able to purchase from any retail establishment. Only thing better is my homemade stuff.

I really like Wayne Jacob's Smokehouse in LaPlace.

IMHO Wayne Jacob's is the best because it is very coarsely ground, really kind of chopped, and seasoned and smoked perfectly. It is also a rather large diameter which I prefer as well.

They also have good smoked sausage and hog's head cheese. Their tasso looks good but I have not tried it.

If you plan a rather large order, call in advance to make sure they have enough for your drive.

I loaded up at Bailys and Jacobs last week and did another comparison. I like Jacobs better for andouille. Bailey has better smoke sausage. Jacobs SS casing is turrible.

quote:

---

IMHO Wayne Jacob's is the best because it is very coarsely ground, really kind of chopped, and seasoned and smoked perfectly. It is also a rather large diameter which I prefer as well.

They also have good smoked sausage and hog's head cheese. Their tasso looks good but I have not tried it.

---

FWIW, the owner told me his andouille and smoked sausage is exactly the same recipe except for the size of the grind and casing size.

quote:

---

I didn't realize Laplace was such a hot spot for all of these items. I want to stop in for some ham hocks/shanks (don't know the difference) for my beans and Andouille for everything else. Between Wayne Jacob's, Jacob's, and Bailey's is there a clear favorite or is it all opinion?

---

Once you use Laplace andouille, you will want to use it all the time. I think Bailey's is the most distinctive taste of those 3. To me it has some flavor aspect, which might be garlic, that is stronger than the others. All are heavily smoked and good.

Don't leave out Don's Country Store, either, if you've going on an andouille tour. Reserve is right next to Laplace and not out of the way. The only way to tell what you like best is to sample each. Buy a stick of andouille at each place and do a side-by-side taste test.

And if you like a little less smoke, Lutcher isn't very far either. There you can get good stuff at Veron Supermarket. This is NOT the same Veron's sausage that is sold in most grocery stores. This is only sold at this store in Lutcher.

Bergeron's by far...most consistent. The same guy Ronnie has been making the boudin, andouille, and sausage every day since day 1...per Moonie's recipe.

quote:

---

FWIW, the owner told me his andouille and smoked sausage is exactly the same recipe except for the size of the grind and casing size.

---

Mind blowing how much difference there is in the taste of the Andoille and smoked sausage if what you say is accurate.

Here's what I ended up getting:

Jacobs Andouille
Wayne Jacobs Andouille
Bailey's Andouille
Veron's Supermarket Smoked and Smoked Hot Sausage

Bailey's Hot HHC
Wayne Jacobs HHC

Bailey's Tasso

Bergeron's Smoked Boudin

Thanks for all your suggestions

quote:

---

Lutcher isn't very far either. There you can get good stuff at Veron Supermarket. This is NOT the same Veron's sausage that is sold in most grocery stores. This is only sold at this store in Lutcher.

---

Great guys here.....spent about 20 minutes with them & got 5# of the regular and the hot.

Thanks Rat

quote:

---

But pass on their sausage and Andouille

---

Ronnies Andouille isn't bad but not great either.. I picked up a link last time I was in there. Its ok. But is a nice consistency but they could use more smoke flavor and seasoning. Its just missing something.