An edited version of the menu is painted on the building, and the quotations around “homemade” sausage are accurate. The Garners have worked with a local meat market to make sausage to their specifications, and the result is worth the effort. It’s got a punch of seasonings that go beyond salt and pepper. There’s some garlic and red pepper in there, and heavier grind for a great texture. The boudin is made by the same folks and is a regular special. There’s more liver in there than most boudins, but it’s a good one especially with the house made firecracker Saltines.