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.
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Hey... I thought sausage was one of those things you should never see being made. :)
Posted by: ha3rvey | April 07, 2006 at 09:20 PM
Coarse or fine? For grilling or boiling? Mystery stuffings?
Posted by: PM Summer | June 07, 2006 at 03:03 PM