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Old 12-08-2009, 07:17 PM  
Rag
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Join Date: Jun 2007
Location: Berks Cty, Pa.
Posts: 3,010
Italian Sauasge
I fired up the grinder today and cranked out 14#s of Italian sausage. I used a recipe from Kutas' book, which is very good, but I bumped up the seasoning by 50%. A sample cook said it was just the right amount. The weather was in the 30's, so I set up comp tables in the open garage which worked great.
Tomorrow will be 10#'s of my favorite, Boudin. A touch of heaven.

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