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Posted: 2/5/2017 7:15:48 PM EDT
I have been eating this brand of sausage exclusively since the first time that I tried it. It is absolutely the best that I have found and that is saying something considering that I was born and raised in Louisiana.  There is some high grade sausage in the shops of Louisiana.  Does anyone here know what that signature taste of Conecuh Sausage is? It's familiar but elusive to me.
Link Posted: 2/5/2017 8:38:09 PM EDT
[#1]
Don't know, but I agree completely. Also born & raised in Louisiana.
Conecuh Cajun is the best.
Link Posted: 2/5/2017 9:24:36 PM EDT
[#2]
Agree , it's good stuff. Although I haven't had it in a while, Monroe brand is good too. Don't see it much in stores, though.
Link Posted: 2/5/2017 10:43:46 PM EDT
[#3]
That's some high quality pig. That's without a doubt my favorite sausage.
Link Posted: 2/6/2017 2:50:00 PM EDT
[#4]
Conecuh is the ultimate expression of sassidge.
Link Posted: 2/7/2017 12:28:38 AM EDT
[#5]
I really like that brand, too. Sizzling, right off the grill. Love fried and made up in cajuny dishes.

My favorite pan sausage was Dollar brand out of Springville, but my local source (William's Orchard) said the Dollar's were quitting the business.
Link Posted: 2/7/2017 7:26:30 AM EDT
[#6]
Everybody loves it but they don't know what that seasoning is. I've looked from one end of the internet to the other.
Link Posted: 2/7/2017 10:30:38 AM EDT
[#7]
Hell, I drive past the place all the time... guess I oughta stop in and ask!
Link Posted: 2/8/2017 1:49:20 PM EDT
[#8]
You want a "mind blown" moment?

Slice up some Conecuh in thin rounds and fry it up.  Add it to Rotel dip.


You're welcome.  


(I will not beheld responsible for clogged arteries, cardiac cath procedures, increased cholesterol or blood pressure, MIs, or any other conditions attributed to the post)    
Link Posted: 2/9/2017 1:32:05 AM EDT
[#9]
I can remember when this sausage was only sold around Conecuh county.  My grandmother was from a little town not too far from where it's made, and every time she made a trip home, she'd bring some back.  I was working in a grocery store meat market in the eighties when it started being sold around Mobile.  We would get cases of it and could hardly ever keep it in stock.  It is surely some good stuff.
Link Posted: 2/9/2017 9:45:01 AM EDT
[#10]
Discussion ForumsJump to Quoted PostQuote History
Quoted:
You want a "mind blown" moment?

Slice up some Conecuh in thin rounds and fry it up.  Add it to Rotel dip.


You're welcome.  


(I will not beheld responsible for clogged arteries, cardiac cath procedures, increased cholesterol or blood pressure, MIs, or any other conditions attributed to the post)    
View Quote


You're making me hungry all over myself!
Link Posted: 2/12/2017 6:27:43 PM EDT
[#11]
Gratuitous conecuh sausage porn:

Attachment Attached File


And what goes with delicious conecuh?  Red beans (and rice) of course.Attachment Attached File



Edit:  oops, Got the pics backwards but you get the point.
Link Posted: 2/12/2017 8:03:17 PM EDT
[#12]
Discussion ForumsJump to Quoted PostQuote History
Quoted:
Gratuitous conecuh sausage porn:

https://www.AR15.Com/media/mediaFiles/136311/IMG-8266-145437.JPG

And what goes with delicious conecuh?  Red beans (and rice) of course.https://www.AR15.Com/media/mediaFiles/136311/IMG-8265-145436.JPG


Edit:  oops, Got the pics backwards but you get the point.
View Quote


Nicely done!

I use some diced andouille in mine and leave the Conecuh about 4" long.

Soaking 2# of Camellia® Red Beans tonight and making a pot tomorrow with my own home made sausage.

Wish me luck.
Link Posted: 2/14/2017 12:31:24 PM EDT
[#13]
Link Posted: 2/14/2017 1:18:45 PM EDT
[#14]
I make a special trip a couple of times a year to Laplace for andouille.
Link Posted: 2/14/2017 8:20:52 PM EDT
[#15]
Discussion ForumsJump to Quoted PostQuote History
Quoted:
I make a special trip a couple of times a year to Laplace for andouille.
View Quote


Baileys or Jacobs?  I was raised on Baileys but now I use Bergerons from Port Allen.  

I'm going to start working on an Andouille recipe later this month. If I can make one close to baileys or Bergerons, I'll be happy.
Link Posted: 2/14/2017 10:26:54 PM EDT
[#16]
Discussion ForumsJump to Quoted PostQuote History
Quoted:


Baileys or Jacobs?  I was raised on Baileys but now I use Bergerons from Port Allen.  

I'm going to start working on an Andouille recipe later this month. If I can make one close to baileys or Bergerons, I'll be happy.
View Quote

Bailey's, usually but I've had Jacob's too.
Never had Bergeron's, but I've driven past it a couple of times, thinking I need to stop in.
Getting close to time to stock up, anyway.
Link Posted: 2/15/2017 11:38:13 AM EDT
[#17]
Discussion ForumsJump to Quoted PostQuote History
Quoted:

Bailey's, usually but I've had Jacob's too.
Never had Bergeron's, but I've driven past it a couple of times, thinking I need to stop in.
Getting close to time to stock up, anyway.
View Quote


The restaurant next door to the meat market gives a 10% discount for open carry.
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