May-June 2016_nobleed

Sausage

O ur naturally smoked sausage is made with premium pork butts and a Rouse family blend of garlic, onions, Cayenne pepper, salt and spices. It has a meaty, smoky taste, a snappy outside and a smooth texture inside. We’ve been making it since 1960 (our founder, Mr. Anthony, produced it himself in his backyard smokehouse). We have original, Cajun, hot and green onion varieties, as well as an authentic andouille. Our butchers also craft fresh pork sausages right in our stores. DOUBLE D Sun, LA In 1967, Tillman “Dutch” Stogner, Sr. moved his family from New Orleans to the tiny town of Sun just a few miles from Bogalusa to open a butcher shop custom processing for local farmers. Stogner’s smoked sausage started off as a by-product from butchering hogs but quickly became as popular as his old-fashioned sugar-cured hams and bacon. Business expanded and Double D moved to a new location on Highway 21 just south of Bogalusa. Nearly 50 years and two generations later, the company’s hickory smoked sausage made with pork, cured ham and fat trimmings is more popular than ever. It’s loaded with flavor and only 14 grams of fat. ​ RICHARD’S Church Point, LA Richard’s is the first choice of Cajun country and its Acadian roots certainly run deep. It all started at the grocery, as so many good things do. Lonnie Richard’s first job was helping at his grandmother’s small store in Church Point on Bayou Plaquemine Brulé. Grandma’s homemade smoked sausage, boudin and andouille were a big draw. With his grandmother’s blessing in 1981, at the age of 21, Lonnie bought a delivery truck to take his grandmother’s Cajun specialties to other stores in Acadia and neighboring parishes. Thirty-five years later, Richard’s offers a complete line of prepared Cajun Favorite entrées including gumbo and etouffee that are Certified Cajun, along with that original line of smoked meats. Richard’s carries two lines of smoked sausage — Richard’s Premium and Krazy Cajun. Premium is a denser sausage made

with premium cuts of meat and Cajun seasonings with no added fillers or soy.With only 10-13 grams of fat, it's a great choice if you’re looking for a lower fat option. Krazy Cajun is smaller smoked links made with pork and pork hearts. It has 12-15 grams of fat, so there’s plenty of juice. SAVOIE’S Opelousas, LA Savoie’s, pronounced Sav-wah’s, also has a grocery connection. In 1949 Ms. Eula Savoie and her husband Tom purchased a small country grocery store on Highway 742 in Opelousas, Louisiana. Three years later the young couple bought 187-acres of

land to go into the hog farming business to supplement income from the store. In 1955, the price of hogs dropped and the cost of raising hogs became too much of a financial hardship. Ms. Eula’s mother suggested slaughtering the unsold hogs to make sausage and other pork-based products they could sell in their store. Using her mother’s recipes and a No. 3 home meat grinder, Ms. Eula began making smoked sausage, boudin and hogshead cheese. Word of Ms. Eula’s Cajun specialties spread, and a Cajun empire was born. Today Savoie’s uses Ms. Eula’s original recipes to produce “Certified Cajun” smoked pork sausage, pork-alligator sausage, andouille and tasso. ​

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