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-   -   Best Deer Sausage.. (http://www.saltycajun.com/forum/showthread.php?t=35054)

sniper3726 08-14-2012 09:25 PM

Best Deer Sausage..
 
As I sit here and partake of this fine venison that died because of a well place Thunderhead , I am reminded of why I have been using Hollier's in Sulphur even when it was Boudin kitchen back when it was on hwy 90 . Over the years I have tried many different places, but in my opinion , and most of the guys I hunt with they are the best.
Who is your favorite?

weedeater 08-14-2012 09:29 PM

Peto makes some fine deer sausage, Gillis is good when its good but I ain't risking them ruining anymore of my meat.

saute86 08-14-2012 09:30 PM

Mine. I make garlic green onion jalapeno. Half Hickory and pecan smoked for cooking and the other half green to cook when bbqing.

Country Boy 08-14-2012 09:32 PM

The best that was made for me came from Best stop! !

saute86 08-14-2012 09:32 PM

Quote:

Originally Posted by weedeater (Post 477644)
Peto makes some fine deer sausage, Gillis is good when its good but I ain't risking them ruining anymore of my meat.

Thats because he makes huge batches and sometimes people give him bad meat. That happened to my brother.

weedeater 08-14-2012 09:36 PM

Quote:

Originally Posted by saute86 (Post 477651)
Thats because he makes huge batches and sometimes people give him bad meat. That happened to my brother.

He ruined close to two deer worth the meat that I had trimed out ....... not again.

ScubaLatt 08-14-2012 09:45 PM

Quote:

Originally Posted by weedeater (Post 477644)
peto makes some fine deer sausage, gillis is good when its good but i ain't risking them ruining anymore of my meat.


true dat! Best in my opinion

Top Dawg 08-14-2012 09:46 PM

Make our own and it's as good as you can get IMO.

saute86 08-14-2012 09:47 PM

Quote:

Originally Posted by weedeater (Post 477655)
He ruined close to two deer worth the meat that I had trimed out ....... not again.

He is not set up to handle the amount he does. I wonder how long your meat stays in the ice chest before he gets to it. I wonder if he is serve safe certified.

Will"E"Fish 08-14-2012 09:55 PM

Hollier' used to be my #1 but as of this past year I got to go with Layne Sonnier up on Mill St. ( north Lc).Looking my freezer Today I noticed that my Sonnier Pile is way lower than my Holliers.2 indentical weight's of deer meat processed. They both are bad azz in a boil with shrimp ,crab's and of course crawfish. Price is very compatiable @ both market's so take your pick.

honkypig 08-14-2012 10:14 PM

Quote:

Originally Posted by saute86 (Post 477646)
Mine. I make garlic green onion jalapeno. Half Hickory and pecan smoked for cooking and the other half green to cook when bbqing.



saute do you make suasage for other people or just for personal use

Specktacular 08-14-2012 10:23 PM

Lane sonnier has the best sausage around i have family that comes from Houston and Oklahoma that want leave without raiding my freezer.

saute86 08-14-2012 10:29 PM

Quote:

Originally Posted by troydugas (Post 477667)
saute do you make suasage for other people or just for personal use

Personal. I do it on rainy days off when I cant hunt or fish. I save al the trim and rib meat and make it after deer season. I hate to use good cuts meat for sausage I usually end up with 50 to 75 pounds a yr. Past few yrs I been making more jerky than sausage.

sniper3726 08-15-2012 04:12 PM

Quote:

Originally Posted by weedeater (Post 477644)
Peto makes some fine deer sausage, Gillis is good when its good but I ain't risking them ruining anymore of my meat.


X2 and you better love black pepper

sniper3726 08-15-2012 04:17 PM

I forget about Lane Sonnier, he is actually my cousins , cousin. He raves on his sausage . I am going to try him this year.

gckid 08-15-2012 06:22 PM

tee bays sausage kitchen in Basile. Best ive ever eaten lightly smoked so you can still taste the venison.

mcjaredsandwich 08-15-2012 06:33 PM

All this talk is making me hungry!

Sent from my SPH-M900 using Tapatalk 2

bgizzle 08-15-2012 07:04 PM

I got mine done on the thru way at "kirks you need a butcher" man that's the best sausage I've ever had and everyone that has ever eaten it said the same thing I will not go anywhere else as long as they are there... Fantastic

Kajundave 08-15-2012 07:12 PM

Lagneaux's in Lafayette, fresh green onions ,chicken instead of pork,seasoned perfect, with a splash of Steins syrup ! Or try the prime rib / bacon fresh sausage ....!

Swlatiger 08-15-2012 07:39 PM

I've tried 3 local places and haven't found what I'm looking for yet. Hackett's is pretty good, Boiling point wasn't. Billy's in Eunice was the best I've tried so far. I grew up on Polish in South Texas and while its good its very different than anything local. The last two deer I killed I completely processed myself and didn't do any sausage so I'm out.

Thanks for all the recommendations.

SULPHITE 08-15-2012 07:42 PM

B&O

nimbus73 08-16-2012 07:09 AM

Quote:

Originally Posted by SULPHITE (Post 478076)
B&O

I've been using B&O for several years now. I think Jeff Benoit does a fine job. I have been setting myself up though to make my own, does anyone have a good seasoning recipe they want to share?

swamp snorkler 08-16-2012 07:29 AM

I buy pork sausage from rouses and use deer meat to make stews, sauce picaunts and roast. Not that I don't like deer sausage but why use half you deer meat mixed with pork? I would rather eat a deer roast than a beef roast so I don't get sausage made anymore. My $.02 which I'm sure a lot of you will think I'm crazy.

Swlatiger 08-16-2012 08:35 AM

Quote:

Originally Posted by swamp snorkler (Post 478245)
I buy pork sausage from rouses and use deer meat to make stews, sauce picaunts and roast. Not that I don't like deer sausage but why use half you deer meat mixed with pork? I would rather eat a deer roast than a beef roast so I don't get sausage made anymore. My $.02 which I'm sure a lot of you will think I'm crazy.

I agree with you but I also enjoy deer sausage. I use it instead of straight pork sausage.

lavocat 08-22-2012 10:54 AM

Give Kelly's Country Meat Block in Opelousas a try, damn good

meathauler 08-22-2012 11:42 AM

Nimbus you can tell B&O how much sausage you plan on making and they will sell you their seasoning

specktator 08-22-2012 12:17 PM

Leger in Port Barre makes the best I have tasted but he makes you debone your meat before you bring it to him.

Bass2222 08-22-2012 01:15 PM

We make our own now but use to get it all done at holliers. Their the best I found and they do each order separate so you know your getting your meat and not somebody else's.

Raymond 08-22-2012 02:16 PM

Quote:

Originally Posted by meathauler (Post 481508)
Nimbus you can tell B&O how much sausage you plan on making and they will sell you their seasoning

Targill's in Opelousas can provide that information and also sell you the seasoning, targil.com. I have used Billideaux's on Fruge st and have been very pleased with the amount of smoke and quality of the finished product. I believe I payed $2.99 # vaccum packed.

Feesherman 08-22-2012 03:05 PM

Quote:

Originally Posted by specktator (Post 481518)
Leger in Port Barre makes the best I have tasted but he makes you debone your meat before you bring it to him.


Most folks charge to debone. Since it takes less than 5 mins per quarter to debone I do it myself.

cduhon 08-22-2012 03:10 PM

Quote:

Originally Posted by nimbus73 (Post 478230)
I've been using B&O for several years now. I think Jeff Benoit does a fine job. I have been setting myself up though to make my own, does anyone have a good seasoning recipe they want to share?

Same as someone else said, B&O and Sausage Link both sell you their seasoning depending on how hot you want it. Just tell them how much sausage you making and they will weigh seasoning out for you. I mainly use Sausage Link seasoning and add to it

Sent from my MB886 using Tapatalk 2

papap 08-22-2012 03:35 PM

Mine
 
Quote:

Originally Posted by weedeater (Post 477655)
He ruined close to two deer worth the meat that I had trimed out ....... not again.

Thats is why we started making our own about 10 years ago. I would make sure mine was really clean and trim. Went to pick up sausage and the gave me sausage and some back stap. They told me it was in chest with the meat I dropped out. I know damn well it was not mine. LOL

papap 08-22-2012 03:45 PM

Here is mine

20 lbs pork
13 lbs deer
2 oz paprika
6 oz salt
1 oz red pepper
1/2 oz black pepper
1 1/4 oz curing salt
2 cups water. Mix curing slat in this
30 oz sliced jalapeño


Curing slat only need if you are smoking it. I use hickory to smoke mine.


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