Andouille - really good one not too far from Hinsdale?

I need a good andouille: Gene's and Elburn Market are both further than I want to go. I know Casey's, but not really familiar with their sausages. They used to have Elburn sausages now and then, but I think not so much lately. If you have a suggestion for a good housemade within twenty minutes or so of the Hinsdale area, I would be grateful for advice.
Thanks

Mike

The best I've been able to find so far is Leon's branded purchased from Restaurant Depot but I would imagine one might be able to find it in area stores as well.

Is Standard Market in Westmont close enough? It might be worth a call to the meat dept. To see what they carry.

Why would you settle for what you can find within 15 minutes of your house?

Good frozen andouille is far better than fresh mediocre andouille. Make the trip. Buy a lot and freeze into individual serving using seran wrap and freezer bags. Use what you can within 6 months, then throw it out and make another trip.

lougord99 wrote:Why would you settle for what you can find within 15 minutes of your house?

Good frozen andouille is far better than fresh mediocre andouille. Make the trip. Buy a lot and freeze into individual serving using seran wrap and freezer bags. Use what you can within 6 months, then throw it out and make another trip.

No offense, but unless you are willing to make a trip to Louisiana (or maybe parts of east Texas or other neighboring states), you're not going to find anything other than mediocre andouille around here (in the same way you would not find great morcilla or Polish sausage in Louisiana). Andouille ideally should be wide gauge (in beef middle casings), smoked over pecan, and have a spice profile that I've simply not seen replicated up here. I have yet to find a place hereabouts that gets more than one of these three right. I'm sure there are some places that do better than others (and there are probably some really good sausages in the general "style of andouille"), but like many regional specialties, if you want the real deal you either need to pack a cooler on a trip down south or you need to mail order (Wayne Jacobs is probably the best of the shops that do shipments).

That does not negate my point. Or, do you feel that finding the best of mediocre is not worth the effort.

Bailey's in LaPlace, LA is the place to mail order wonderful andouille without paying $25 premium on shipping.

I make a very good gumbo and Ream's is awfully good. I follow lougord99's advice and stock up when I am down that way, which isn't enough. I will also use Karl's Country Market in Men Falls, Wi. I haven't had the desire to have any shipped as these two joints kick out some very good stuff.

Tim wrote:Bailey's in LaPlace, LA is the place to mail order wonderful andouille without paying $25 premium on shipping.

Bailey's is terrific, but I slightly prefer Wayne Jacob's, and their shipping charges are very reasonable. I order from them at least once every year.

lougord99 wrote:That does not negate my point. Or, do you feel that finding the best of mediocre is not worth the effort.

That came across as a bit more snobby/snotty than I intended. I am sure there are some decent options locally; my point moreso was that if you we going to freeze it in any event, might as well just place a large order for delivery. Of course, I have the benefit of having parents in Louisiana who will bring me 10 or so pounds at a time when they come to visit their grandkids, so do not find myself in this predicament. While I will get Wayne Jacobs' as first choice if I'm down there, my parents get it from Bergeron's, in Port Allen, across the river from where they live (Baton Rouge) -- and while it's "just" solidly good, it is miles beyond anything I've found around here.

Papaddeux in Westmont will sell it at $5.99 lb. Better than Standard Market. You can call ahed as a carry-out, Could not be easier.

Address: 921 Pasquinelli Dr, Westmont, IL 60559
Phone:(630) 455-9846
Hours: Open today · 11:00 am – 10:00 pm

Matt wrote:

lougord99 wrote:That does not negate my point. Or, do you feel that finding the best of mediocre is not worth the effort.

That came across as a bit more snobby/snotty than I intended. I am sure there are some decent options locally; my point moreso was that if you we going to freeze it in any event, might as well just place a large order for delivery. Of course, I have the benefit of having parents in Louisiana who will bring me 10 or so pounds at a time when they come to visit their grandkids, so do not find myself in this predicament. While I will get Wayne Jacobs' as first choice if I'm down there, my parents get it from Bergeron's, in Port Allen, across the river from where they live (Baton Rouge) -- and while it's "just" solidly good, it is miles beyond anything I've found around here.

Frozen is not forever. I think that 6 months is about as far as you want to extend it.

I will never use 10 lbs of any particular sausage in 6 months.

The problem with mail order is that unless you are looking at huge quantities, the cost is not worth the benefit.

Unless you group purchase--I'd bet that there are plenty of folks here who'd go in on an order if anyone were to initiate it.

Again, Publican Quality Meats andouille is available at Treasure Island stores. It's awful damn good, as you might expect. Just sayin'.

sundevilpeg wrote:Again, Publican Quality Meats andouille is available at Treasure Island stores. It's awful damn good, as you might expect. Just sayin'.

It's quite tasty and completely fine -- I happen to love what PQM does -- but it's nothing like the stuff you get from Bailey's or Wayne Jacobs. Doesn't even seem like the same type of sausage, really.

=R=

Thanks, all!

Standard Market is an easy shot and Pappadeaux is right up the street from there. I'll check both. I have considerable experience with P-deaux, here and in Houston. The Pappas restaurant empire is impressive; nearly all are in Houston and Dallas. They operate about 100 stores with various themes.
P-deaux is Cajun/NO with wonderful Gulf coast style seafood, Pappamia is Italian, Pappacita is Mexican, Pappas Seafood is what you'ld expect, as is Pappas Steahkhouse. I've eaten in every variety while visiting in Houston: their quality control is fantastic. I've never had a meal that wasn't really great.
P-deaux makes the best onion rings I have ever eaten.

Whenever you're near Westmont, you owe it to yourself to give this place a try- especially the onion rings. Oh, and if you're fond of beer, get a Shiner Bock draft- it's the life blood of Texas.

One of their Houston stores has a photo of two young Greek guys in aprons and white caps standing behind the counter of what looks like your basic greasy spoon- it'is dated 1928. They've come a long way since then.

It's a different family than the owners of the excellent Pappas' Restaurant in Clearwater, FL. I have the impression that Pappas is more or less the Greek equivalent of Smith or Brown.

Matt wrote:

lougord99 wrote:Why would you settle for what you can find within 15 minutes of your house?

Good frozen andouille is far better than fresh mediocre andouille. Make the trip. Buy a lot and freeze into individual serving using seran wrap and freezer bags. Use what you can within 6 months, then throw it out and make another trip.

No offense, but unless you are willing to make a trip to Louisiana (or maybe parts of east Texas or other neighboring states), you're not going to find anything other than mediocre andouille around here (in the same way you would not find great morcilla or Polish sausage in Louisiana). Andouille ideally should be wide gauge (in beef middle casings), smoked over pecan, and have a spice profile that I've simply not seen replicated up here. I have yet to find a place hereabouts that gets more than one of these three right. I'm sure there are some places that do better than others (and there are probably some really good sausages in the general "style of andouille"), but like many regional specialties, if you want the real deal you either need to pack a cooler on a trip down south or you need to mail order (Wayne Jacobs is probably the best of the shops that do shipments).

Have to disagree Not sure if they still carry it but Treasure Island used to carry both Andouille and Tasso brought in from Louisiana. In the packaged fresh sausage case next to the meat counter. I believe the brand was Comeaux's.

boudreaulicious wrote:Unless you group purchase--I'd bet that there are plenty of folks here who'd go in on an order if anyone were to initiate it.

I would definitely be in for such a purchase!

Pappadeaux Andouille is made in Houston and air freighted to Chicago. It is a remarkably viable alternative and an easy shot for those of us who live in the west suburbs.

Call Jim's Meats (between 75th & Cass) in Darien. They have andouille, but I'm not sure which brand. I always enjoyed it before moving up to the NW burbs.

FYI, Just heard that the road construction on 75th is finally done.

Jim's Quality Meats
7515 S Cass Ave, Darien, IL 60561
(630) 969-3635