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Started By
Message
Richard's vs. Savoie's
Posted on 9/22/14 at 9:10 pm
Posted on 9/22/14 at 9:10 pm
Out of Richard's and Savoie's, who do y'all think has the better Cajun sausage?
16
Posted on 9/22/14 at 9:14 pm to SaintlyTiger88
Richard's.
Posted on 9/22/14 at 9:15 pm to SaintlyTiger88
Richard's
Posted on 9/22/14 at 9:16 pm to SaintlyTiger88
Savoie's
Posted on 9/22/14 at 9:18 pm to SaintlyTiger88
Richard's
Posted on 9/22/14 at 9:23 pm to El Magnifico
Richard's and it's not really a close call.
Posted on 9/22/14 at 9:33 pm to OTIS2
What about Richard's do you think sets it apart from Savoie's?
Posted on 9/22/14 at 9:39 pm to SaintlyTiger88
Savoie's
Posted on 9/22/14 at 9:47 pm to SaintlyTiger88
quote:Better flavor and a bit more smoke.
What about Richard's do you think sets it apart from Savoie's?
Posted on 9/22/14 at 9:51 pm to SaintlyTiger88
Richard's: Pork, beef hearts, water, soy protein concentrate
Savoie's: Pork, water, beef hearts, soy protein concentrate... "This hickory-smoked sausage made of lean cuts of meat and Cajun seasonings is a combination of beef and pork meat."
Take your pick. Six of one.
Savoie's: Pork, water, beef hearts, soy protein concentrate... "This hickory-smoked sausage made of lean cuts of meat and Cajun seasonings is a combination of beef and pork meat."
Take your pick. Six of one.
Posted on 9/22/14 at 9:58 pm to SaintlyTiger88
Richard's.
Posted on 9/22/14 at 10:57 pm to SaintlyTiger88
Savoies.
Posted on 9/22/14 at 11:09 pm to SaintlyTiger88
quote:
Out of Richard's and Savoie's,
Veron's ;)
This post was edited on 9/22/14 at 11:14 pm
Posted on 9/23/14 at 12:21 am to SaintlyTiger88
FTR, Richard's doesn't smoke their "smoked" sausage. They add liquid smoke.
Tried Savoie's and it didn't seem to have a lot of flavor.
Tried Savoie's and it didn't seem to have a lot of flavor.
Posted on 9/23/14 at 5:39 am to AlwysATgr
I like Richard's for grilling or in jambalaya.
For some reason, I think Savoie's holds up better when thrown into a crawfish boil.
Manda's or Richard's just don't do very well in a crawfish boil, IMO.
For some reason, I think Savoie's holds up better when thrown into a crawfish boil.
Manda's or Richard's just don't do very well in a crawfish boil, IMO.Posted on 9/23/14 at 6:41 am to LuckySo-n-So
I have had the same experience. I use only savoie's in my boils. I have also been using Creole Country a good bit. Their chaurice is fantastic.
Posted on 9/23/14 at 8:28 am to LuckySo-n-So
quote:
I think Savoie's holds up better when thrown into a crawfish boil
Also think it's better in a Chicken and sausage gumbo. Don't really care for that smokier flavor in mine.
Posted on 9/23/14 at 9:10 am to LuckySo-n-So
quote:well that is just your terrible opinion cause ive always done richards and it stays together great.
For some reason, I think Savoie's holds up better when thrown into a crawfish boil. Manda's or Richard's just don't do very well in a crawfish boil, IMO.
Posted on 9/23/14 at 9:15 am to SaintlyTiger88
quote:
Out of Richard's and Savoie's, who do y'all think has the better Cajun sausage?
Any little store in Acadiana/South Louisiana; I wouldn't use either one of those big giant hot dogs in anything I cook
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