History
Andouille, a staple ingredient in South Louisiana cooking, is a well-seasoned, heavily smoked sausage that has been influenced by the many different people settling the La Cote des Allemands, or the German Coast. French, German, Acadian, Spanish, African, and Creole cultures were mixed in this area which is now St. Charles and St. John the Baptist Parishes. The strong German traditions of making sausage were carried to Louisiana in the 1700's. For five generations the Jacob family has been serving andouille and smoked meat made with their unique blend of flavor and choice lean pork. They are happy to provide any special order to your liking.
Specialties
Over 85 years and still smokin'! Located in the heart of Louisiana, in the Andouille Capital of the World, is our little barn shaped home right on US. Hwy 61 right between New Orleans and Baton Rouge. Owned and operated by five generations of the Jacob's family, we specialize in andouille, sausage, tasso and more. Don't be confused, we are the original!