re: Sausage: Lips and A$$holes

Donald Link's "Real Cajun" cookbook has an awesome boudin recipe, though it was a bit wet the first few times I tried it. Great flavor, though. Could have eaten it all before putting it in casings. Again, Amazon is good for casings, and there are several other places that elude me at the moment that are just as good you can find with google. If you have a kitchen aid mixer and don't mind working in smaller batches, their grinder attachment works well, also