Best Deer Sausage..

[sniper3726]

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]

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

[saute86]

Originally Posted by weedeater

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]

Originally Posted by saute86

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.

[saute86]

Originally Posted by weedeater

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.

[papap]

Originally Posted by weedeater

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

[ScubaLatt]

Originally Posted by weedeater

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

[sniper3726]

Originally Posted by weedeater

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

[saute86]

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

[honkypig]

Originally Posted by saute86

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

[saute86]

Originally Posted by troydugas

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.

[Country Boy]

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

[Top Dawg]

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

[Will"E"Fish]

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.

[Specktacular]

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

[sniper3726]

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]

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

[mcjaredsandwich]

All this talk is making me hungry!

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[bgizzle]

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]

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 ....!