May-June 2016_nobleed

Sausage

MANDA Baton Rouge, LA

Manda makes a natural casing andouille, smoked sausage, and skinless smoked sausage (which means there’s no casing) that is particularly good for gumbo or spaghetti sausage. Fresh pork is ground and blended with Manda’s signature seasoning formula, then smoked for 24-hours. There are four flavors: mild, hot, garlic and green onion. Like Rouses, Manda is family owned. The business was originally founded as Manda Provision Company by brothers Vincent, John and Bennie Manda in 1947.The three combined their Sicilian background and Cajun influences to create their uniquely flavored smoked sausages. Today Manda Fine Meats is owned and operated by three of Vincent Manda’s grandsons: Tommy, Bobby and Steve Yarborough. Manda also makes Mr. T Sausage, boudin, bacon and packaged pork cracklins. VERON’S Prairieville, LA Veron’s is a higher end choice.The company uses finely ground boneless shoulder meat, seasonings and a traditional blend of garlic, red pepper and spices to fill their sausage, which is hickory smoked in an old smokehouse and packaged fresh.The recipe and smoking technique are faithful to the originals that founder J.P. Veron used in 1938 to make the smoked sausage he sold via a backyard meat market in Gramercy. Veron’s original recipe has 10 grams of fat, making it lower on the fat scale. The company also makes hot sausage, green onion sausage, boudin and andouille, which combines a courser grind of pork with garlic, curing salts and various peppers. Big Easy Foods of Louisiana is a relative newcomer on the sausage scene. The company introduced their first two products, smoked sausage and boudin, just over a decade ago.They also package a green onion sausage. BIG EASY Lake Charles, LA

COCHON New Orleans, LA

expanded to a new state-of-the-art meat processing plant to accommodate the demand. BRYANT’S MEATS Taylorsville, MS Bryant’s has been making natural hickory smoked sausage with pork, beef hearts and chicken since 1968. With 19 grams of fat, expect a lot of smoke when you grill it. CONECUH Evergreen, AL The late Henry Sessions created the original recipe for Conecuh Sausage, naming it after the Alabama county where he lived. Sessions was originally a salesman for a meat packing plant in Montgomery, but he had bigger ideas. In 1947 he opened a hog and cattle slaughter facility with a freezer locker space for local families (this was beforemost people had home freezers). He quickly hit upon the idea of making his own smoked sausage using pork shoulders and bacon trimmings. He also added more spice than traditional smoked sausage and a higher sugar content, which helps the sausage char and crisp. Breakfasts would never be the same! Today Henry’s son, John Crum Sessions, runs the business alongside his own son, John Henry Sessions. Conecuh Sausage has produces 30,000-40,000 pounds of sausage a day. It is stuffed in a natural sheep casing and has 16 grams of fat.

James Beard Award-winning chefs Donald Link and Stephen Stryjewski, co-owners of Cochon Butcher, worked with Alabama’s Fatback Pig Project at a slaughterhouse in Eva, Alabama, to make their andouille, bacon and smoked, Cajun-style sausage. The bacon and sausages are available at select Rouses Markets. MARCIANTE’S Kenner, LA Marciante’s makes fresh not smoked sausage, but one taste and you’ll know why we couldn’t leave them out. The company started in 1983 with an Italian sausage. Now they make multiple versions including a Spanish chorizo with paprika. COUNTRY PLEASIN’ Florence, MS In 1976, Henry Cooper bought a small meat packaging in Pelahatchie that supplied meat to about 30 neighborhood stores. In those lean early days, besides meat packaging, Cooper mainly just processed deer and custom slaughters. He also began making sausage. His Country Pleasin’mixes prime cuts of pork with spices and sugar. It has 18 grams of total fat per serving — so it’s going to be juicer — and the sausages are encased in hog casing. In 2005, Cooper’s Country Meat Packers

Rouses Green Onion Sausage Our butchers craft our famous fresh green onion sausage right in our stores. It’s a Rouse Family Recipe made with fresh ground pork, green onions, garlic and parsley. We also offer a smoked version.

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