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BOOK SUMMARY :

Making bulk sausage 1 start with very cold ingredients and equipment make sure your ingredients are laid out and the meat and fat are very cold fat can be completely frozen before you begin put meat and fat in freezer for 2 hoursput bowls and grinder in freezer or refrigerator for an hour before using themeditors note this is an excerpt from stacy lyn harriss new book stacy lyns harvest cookbook making sausage yourself truly has become a lost art most people are satisfied to pick up a pack of kielbasa from their local store and stick to those flavors as opposed to creating their very own flavor profileshow to make your own sausages paul peacock on amazoncom free shipping on qualifying offers beginning with the history the significance and the flavours of the great british banger this book goes on to explain how to make sausages at homethere are few foods that reward a bit of care and attention quite as well as the simple banger a poorly made supermarket sausage can be an awful thing recycling the worst waste meats and packed

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