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ROUSES.COM
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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.