Made up 15 lbs of morel mushroom and wild rice brats along with 30 lbs of andouille this past weekend. Brats were made with PS Seasonings blue ribbon brat seasoning, wild rice, and some stems and pieces morels I had found back in May. I sautéed them down with garlic, a little butter and olive oil and then freezed that mixture until now. The andouille is the NOLA recipe. I'll be packaging tonight and I'll probably make up a batch of red beans and rice.