I'm thinking about making sausage this summer. The formula is simple, five parts meat, four parts fat, three parts water. The rest of it is style and ingredients.
Hey... I thought sausage was one of those things you should never see being made. :)
April 07, 2006 at 09:20 PM
Coarse or fine? For grilling or boiling? Mystery stuffings?
PM Summer |
June 07, 2006 at 03:03 PM
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A former food writer and 45-year-old line cook.