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products marked “andouille” to have a
smoother, more emulsified grind more like
a traditional smoked sausage. These recipes
often contain a range of fillers common
to most sausages. The resulting product is
a consistently textured link, usually with
a little extra smokiness or a slightly more
spicy flavor profile.
A quick survey at the sausage section of
your local Rouses can result in at least half
a dozen different options for shoppers
looking to experiment with different
schools of andouille. So to help you find the
right version for your recipe — whether it
be for dark-roux gumbo or backyard weenie
roast — I present a meat-lover’s guide to
one of South Louisiana’s favorite sausages.
Andouille: The Kitchen Test
I gathered a selection of different andouille
brands from area Rouses Markets and
put them through the paces in my home
kitchen. The first impressions were based
on tasting slices straight out of the package,
with a second round after being browned
in a little oil on the stovetop.The browning
shows how the andouille’s flavor and texture
changes on the grill or in the pan.
Veron Andouille
(Gonzales, LA)
Smoke Level:
mid to low
Texture:
very meaty, mostly chunks
of pork shoulder
Browned:
nice and hammy
Kitchen Notes:
Made in Gonzales
by River Parishes Foods, Veron’s is
the closest of the supermarket brands
to mimic the large-link format of the
traditional Laplace meat markets.
Chunky and with a slight bit of
smoke, this andouille has the texture
of a good spiced ham and browns up
accordingly.
Rouses Andouille
(Thibodaux, LA)
Smoke Level:
high
Texture:
chunk-style
Browned:
bacony texture, crisp around the edges
Kitchen Notes:
Rouses andouille is the pride of the
Butcher Shop, with pronounced smokey flavors that
make it perfect for a seasoning meat in gumbos
or diced fine in jambalaya. Because of its meaty,
almost bacon-like flavor, it would be great cut into
thick coins and pan-fried as a breakfast meat.
Savoie’s
(Opelousas, LA)
Smoke Level:
low
Texture:
coarse
Browned:
softer texture when cooked
Kitchen Notes:
The spiciest of the options tested.
Savoie’s smokes their andouille over hickory
wood and adds plenty of paprika (for color) and
cayenne (for a pronounced afterburn). Though the
links are narrow, the final product packs a bold,
flavorful punch, so taste first. Calibrate your palate
accordingly.
Richard’s
(Church Point, LA)
Smoke Level:
mid
Texture:
smoother with flecks of green onion
(nice touch)
Browned:
consistently crisp crust with softer interior
Kitchen Notes:
Smooth in texture and flecked
with green onions, Richard’s andouille borders on
“smoked sausage” territory and would be great for
weeknight grilling sessions. The added onion would
also make a great red beans addition or interesting
side dish for a big weekend breakfast spread.
Manda’s
(Baton Rouge, LA)
Smoke Level:
low to mid
Texture:
chunky
Browned:
nice tooth
Kitchen Notes:
This andouille hits somewhere
between a standard kielbasa (Polish garlic sausage)
and chunkier traditional andouille. When browned,
the coins maintain a firm, meaty texture.
Country Pleasin’ Cajun Andouille
(Florence, MS)
Smoke Level:
mid
Texture:
smooth
Browned:
softer texture with consistent uniform
outer crust
Kitchen Notes:
This sausage, marketed as “Cajun
Andouille,” is the smoothest texture and most like a
standard smoked sausage. Could be a good hot dog
alternative for folks who want a little more spice
and smoke during a backyard cookout.
Assortment of sausages available at Rouses Markets
Rouses French Bread