Just made a batch this afternoon of cajun sausage. 20 pds of spicy, 30pds. of regular, a dozen cajun breakfast patties, 2 pounce, and 15 pds of tasso which has been marinating since monday ! Five hours of smoke make a perfect cajun sausage , not to smokie,but enough to give a gravy or a jambalya some flavor ! Will try to post pics, but yesterday it would not allow me so we shall see.
