I have a bunch of homemade unsmoked venison and pork polish sausage that I'm bringing, we planned to cook it Thursday, so if you want to throw it in the pot I'm game. It's packed with lots of garlic, marjoram, black pepper, and red pepper flakes. That low country boil has me licking my fingers already.
Ron, hope that all goes well for you, if you aren't there you gotta know I'll miss ya, we had a good time cooking last year, hope we can do the same this year.
Sunday I'm makin the 2 gallons of fresh salsa for all you guys, so hope you like salsa.
VB