Originally Posted by KC5TPY
Well Boys. My friend Foam lives in La. and his recipe is now sold nation wide. If he recommends those 2 recipes I know what I would chose! No brainer! Keep Smokin!
I probably said that wrong Danny. Its not my andouille, its a local family's spice recipe which has now gone national. I get it from them.
The reason I can, because one of the newer/younger family member decided to go big, national. When he did the old supermarket recipes suffered due to ease of making means less cost, less cost equals more profit. But the family still maintains their old family butcher shops and some of the other family members had opened new butcher shops before it wen national. Part of the deal was a grand father clause for the families butchers to remain in and control their own butcher shops.
I am not family, I am not a butcher, I and my family are just friends of a local branch of the family. I get their Cajun smoked sausage and their andouille spices in bags for 100 lbs. at a time. I am sure I could make a reasonable fact simile, but if I can guarantee that same delicious sausage and andouille I have always had (Mom would ship me care packages of it and community coffee while over seas or away from home), I see it as a win/win situation.
I see that you have 3 good recipes, you should try 5 pounds batches of each and decide for yourself, That's a win/win/win situation! Its all about what you have available and what you like in yours. You'll already be making better sausage than most folks started with long ago.
The biggest thing about sausage and andouille to me, well it is all about having fun. Right now it seems I am getting more and more friends I never met that want to drop by and visit, when they see or smell smoke from the back yard....LOL