I like Spice Sage also, reasonable prices, good products and quality. Amazon also has a good selection as does a few of my local ethnic markets. Always looking for more choices tho...

No sin at all if you like the product. I mix my own as I usually want a stronger spice flavor and I already have and use most of the spices I need for sausages and tasso. (seems marjoram and savory are not popular in my local markets) Care to share your maple season mix source? I like breakfast saus...

... A friend told us about a grocery item to bring back with us: Savoie's "Real Cajun" sliced pickled pork. ...anybody familiar with it? The label says it's pork cured with a solution of water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite. The company is located in Opelousas. ...

Mustards, pickles and jalapeno jelly works for me. I like a bit of acid to cut the fats.

I generally don't use recipes, so I can't give you one that I have tested. Here is one that looks right and is from a good site. http://www.nolacuisine.com/2006/02/20/chicken-andouille-sausage-gumbo-recipe/ The darker the roux the more flavor it will have, but a dark roux will thicken less than a li...

Very nice Greybeard, the sausage looks great to me.

I wanna go by your house!

Looks great, congrats!

Looks good and a nice setup

I would be happy to do a taste comparison for you Your sticks look great!

I just de-boned and ground up a butt and shoulder, no skin and not sure of the brand. I would say combined the mix is about 70/30+. I keep and use the hard outer fat, but I do remove the soft lacy fat that is between the muscles, not sure what to call that. I miss using commercial equipment and a re...

Yup, I like to cook in black iron. I usually only use them during the winter here, or if I get to go fishing up in the mountains. Not fun cooking outdoors here in the summer. I am not much on breakfast, but I do use them for sourdough in the indoor oven following the Tartine Bakery method. Not much ...

If any of you are into cooking in cast iron pots/ovens here is a good article on seasoning them with flax seed oil.

Flax seed oil and seasoning cast iron.

Butts are on the list for when the temps drop down, I am almost out of tasso. I have not made buck board bacon, I guess I should add that to the list.

Great looking chili, yum. New ones on me.

From Wiki According to the Swiss German Dictionary, the name Landjäger is not derived from the identical word for 'mounted police' or 'gamekeeper', but is instead a folk etymology from the dialect expression lang tige(n) 'smoked for a long time, air-cured for a long time'.[1][2] The Alsatian and Fre...