Easter Sausage 11

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Ya know one of the inherent draw backs on writing a book about sausage making is that there is so much free information out there on the subject via the internet..Thanks Al. Now most of the free info is worth about whut you pay for it as there sure are some crappy recipes and outdated techniques floating around. Now there are of course exceptions. I would believe anything I was told on here for example...as long as it come from somebody who seems to know whuts whut on the topic. Like Witt for example:)
 
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