Extra bulk sausage

John, I was thinking of making a cajun "loaf" type sausage sort of like Bear's pepperoni loaf. I would make it with my normal Andouille recipe but instead of stuffing it, I'd either use a loaf pan or just hand form it into a loaf depending on the size. I'd smoke it just as normal until 165 IT and then cool it. 

Do that....and then send me some 

Make small meat balls and wrap them in bacon and then smoke. You can add a little brown sugar to the top. Try searching pork shots.