Archived Article By Tom Fitzmorris Originally published 11/6/05 Click here for the current edition Sausage Guys Return Sunday I heard from Paul Marciante, who with John Golden runs Marciante's Sausage Company, makers of some of the best fresh sausages in our area. I knew before he said a word that he had a problem: Marciante's normally spanking-clean plant is--was--in Chalmette. "We had eleven feet of water," he said. "Everything was destroyed." However, they're back in business, partnering with Schexnayder's Acadian Foods in Kenner to resume making their great Italian, alligator, and chorizo sausages for all the restaurants that use them. (And that's a lot of restaurants.) They also have their product on a few stores: Breaux Mart, Dorignac's, Langenstein's, and a few seafood markets. You can also buy direct (as I will be for Thanksgiving; it will feel funny not to make my annual trip to Chalmette to get my Italian sausage load for the stuffing). The number is 468-9489. The very same day, an e-mail came in from Gerard Hanford, who owns Crescent City Meat Company. They are the successor to Puglia's, the famous French Quarter grocery store whose "Pisa" Italian sausage set the standard locally. It's still being made by the old recipes, along with other fresh and smoked sausages, including tasso, andouille, and seafood sausages. They're back in their original Metairie plant after being shut down for awhile, too. , too. What would this city be without sausages, anyway? © 2005 Tom Fitzmorris. All rights reserved. news@nomenu.com