ROUSES_Fall2023_Magazine

Where There’s Smoked

ROUSES MARKETS, THIBODAUX, LA ARROW-CIRCLE-RIGHT Smoked sausage is a type of sausage that undergoes a smoking process to enhance its flavor and preserve it. It is typically made by combining ground meat (such as pork, beef, chicken or a combina tion) with various seasonings, herbs and spices. The mixture is then stuffed into casings and exposed to smoke from burning wood chips or other smoking agents. The smoking process imparts a distinct smoky flavor to the sausage while also helping to extend its shelf life. The duration and intensity of the smoking can vary, depending on the desired flavor profile and the regional traditions of the sausage. The smoke adds depth and richness to the sausage, giving it a unique and savory taste. We have our own smoked sausage at Rouses Markets, including Mild, Cajun and Green Onion varieties, and we proudly carry sausages from local producers in our region. (We also craft our own fresh sausages in-house.) Popular examples of smoked sausages from different regions include Polish kielbasa — pronounced keel-bah sah — German bratwurst and Spanish chorizo. Each of these sausages has its own distinct blend of seasonings and spices, giving them specific regional flavors and culinary uses. BEST STOP, SCOTT, LA ARROW-CIRCLE-RIGHT In April 2012, the Louisiana State Legislature officially declared Scott, Louisiana, the “Boudin Capital of the World,” a testament to the enduring popularity of the Best Stop. This iconic establishment, with its red signage and brick red exterior, was founded by cousins Robert Cormier and Lawrence Menard in 1986. It is a true destination for those seeking the authentic flavors of Louisiana — an astonishing 10,000 pounds of boudin are purchased there each week. Fortunately, you don’t have to go all the way to Scott; you can buy Best Stop’s boudin at Rouses Markets all over the Gulf Coast, along with the company’s smoked sausages, which are meticulously crafted with the Best Stop’s signature seasoning.

CONECUH, EVERGREEN, AL ARROW-CIRCLE-RIGHT In 1947, Henry Sessions created the original recipe for Conecuh Sausage, naming it after the county

in Alabama where he resided. This flavorful sausage is prepared using a blend of pork shoulders, bacon trimmings and a unique combination of spices, giving it a distinctive taste that sets it apart from traditional smoked sausages. Notably, Conecuh Sausage also contains a higher sugar content, which helps the sausage char and crisp. The sausage is encased in a natural sheep casing. Continuing the family legacy, Henry Sessions’ son and grandson now oversee the business. Their commitment to quality and tradition has enabled Conecuh Sausage to thrive, with an impressive produc tion rate of 30,000 to 40,000 pounds of sausage each day.

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Photo by Romney Caruso