We love sausage, and we make it really well. The sight and aroma of a smokehouse filled with links of andouille or chunks of tasso nearly makes me dizzy. From elegant preparations involving andouille or just gnawing on a piece of hot boudin wrapped in a paper towel, here's how you can have your own Louisiana sausages and seasoning meats, which tend to be very difficult to find outside Louisiana.

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Chuck Taggart   (e-mail chuck)