Thank you so much CF. That site just got added to my favorites under food. I can't believe I've never "surfed" across it in my many hunts for low sodium recipes.

JP. you can do this, make it fresh or smoked, little or no salt. Make up your own spice blend. Make it bulk or links. Freezes well also. CF.

Sliced Brisket:

Ground Brisket:

Fresh stuffed:

Smoked with Oak:

Wow, CF - that is some beautiful looking sausage. Even for someone like me who genuinely doesn't like sausage much, this looks almost too gorgeous to eat. Is the last picture the cooked result? Nice! Have at it, J.P.!

Ian McCourt

Ian, nice to see your smiling face. Its not the best I have ever made but is eatable. The last photo is the finished product. Smoked and ready. Got it in the freezer. Going to make some Boudin sausage next. Its pork and rice with liver. I may use chicken liver, pork liver is not to be found. Thanks for the nice comments. CF

Sorry CF but I'm afraid you pretty much lost me when you mentioned making anything with liver in it. My Dad just loves liver and onions and when he cooks it at home it always smells just wonderful but I've never been able to stomach liver! When Mum passed away at Christmastime I lost the only person who could ever get me to even taste it! My wife isn't much of a fan either so I imagine we won't have any Boudin sausage at our house. But I've
developed a taste for both mild and hot Italian sausage and now have it frequently at breakfast with Mum's recipe for eggs and dippies. Mmmmmmmm! Now that's good eating.
Sure glad to see this forum picking up some steam once again. Mum always enjoyed it and hopefully I can keep the family tradition going.