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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
Lake Charles, LA
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.
COCHON
New Orleans, LA
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
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.
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.