Wanted: Conecuh Clone recipe

[Bama BBQ]

Over the years I’ve seen a request here and there for a recipe to clone about the best sausage I’ve ever had: Conecuh. Unfortunately, all I’ve seen in response is butcuss. I love this brand from sLower Alabama and would hope someone has a decent homage. Life has given me a few roadblocks in the last cpl yrs but we seem to be seein light at the end of he tunnel. ...just hope it’s not a train. Anyway, I’m committed to gettin the grinder and stuffer back out and love to make this holy grail in a sheep’s casing.

Anybody have a clone recipe?


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[nickelmore]

Interesting, if one would only know what "spices they add to the sugar and pork,.......

Would make this so much easier.

May I suggest going through the dumpster out back when no one is around, surely you may run into a packing list or containers and such.

Or stop by the local watering hole on Friday afternoon and find someone that works there.........

Or send a few of us some samples and we could all try to dissect it.

There is a local guy that makes some polish sausage that folks really like that I have not been able to really nail down.

Good luck.

[Richtee]

I nebber heered tell O that...

[crusty ol salt]

Funny thing is I google Conecuh Clone Recipe. All i found was other people looking for the same thing going all the way back to 2010.

It must be a closely guard secret.

[Bama BBQ]

Man, it’s good stuff. Just doctored some grillin beans with leftovers from lunch. Awesome.


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[nickelmore]

Bump for Bama. Curious if you had any luck finding something.

This has been on my radar for a while, I am gonna try a cajun hot link and see what happens.

[Mark R]

Which "flavor" are you looking to 'clone"? I see four - all natural, hickory smoked, Cajun and cracked black pepper.

Interesting, contains "celery juice powder", that is different. Could be both a flavor and "curing" agent. It is apparently not "fully cooked", so cold smoked?


Publix carries it, I'm game. I'll have to source some "celery juice powder", I think that is the secret.

[nickelmore]

Not sure which one he was looking at. I was looking at the cajun one which appears different than andouille from what I have read.

Never had it so its hard for me to say.

Interested in seeing if you have up sleave.

I have some venison that is going to get married with pork and beef fat.

[Mark R]

Not sure which one he was looking at. I was looking at the cajun one which appears different than andouille from what I have read.

Never had it so its hard for me to say.

Interested in seeing if you have up sleave.

I have some venison that is going to get married with pork and beef fat.

Yea, Cajun and Andouille are different. Andouille is more for use in Gumbo, stew or sauces. Flavoring other stuff.

[nickelmore]

Can't say I have ever had real cajun sausage. Im thinking texas hot link with a twist.

[Mark R]

Can't say I have ever had real cajun sausage. Im thinking texas hot link with a twist.

more GARLIC!

[nickelmore]

more GARLIC!

Oh I love me some garlic. I'll have to dig up TH's Hotlink and give it a good look over.

[Bama BBQ]

Wanted: Conecuh Clone recipe

I never found a recipe. So... I buy it. (It’s on the left)




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[nickelmore]

I have a driver over in Louisianna maybe I can convince him to make a stop over somewhere on the way back.

[Big Andy]

I have a driver over in Louisianna maybe I can convince him to make a stop over somewhere on the way back.

Tell him to bring back some boudin and cracklins. Scott,La. is on I-10. Several good places right at the exit.