re: Louisiana Smoked Sausage

I make all my cured and smoked meats here at home. Much better quality than you can buy and I know exactly what is in them. It took awhile to learn the process but I enjoy making the sausage, tasso, bacon and even the occasional ham. I am currently trying to perfect a good boudin recipe but keep ending up with wet and mushy product. I will get it eventually but until then I eat my mistakes.