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Homemade Sausage Thread
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<blockquote data-quote="TAFKAP" data-source="post: 4894283" data-attributes="member: 7776"><p>Update. It took a couple days to get to the Toulouse sausage. It turned out well, but the recipe was a little lacking. The prevalent flavor was salt, and not nearly enough garlic. I don't know how it would've been stuffing fresh mix into casings, rather than waiting a couple days. I'll try it again before seeking a new recipe. My next project is likely to be a chorizo.</p><p></p><p><img src="https://scontent.fmem1-2.fna.fbcdn.net/v/t1.0-9/96774016_10100123572447185_1406591803641036800_n.jpg?_nc_cat=104&_nc_sid=110474&_nc_ohc=BJW9wl-NyDEAX9zeWB8&_nc_ht=scontent.fmem1-2.fna&oh=5eb20936cd1a1cbc8280419f085f091b&oe=5EE1C361" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p><img src="https://scontent.fmem1-2.fna.fbcdn.net/v/t1.0-9/97399790_10100123572462155_564001700717789184_n.jpg?_nc_cat=104&_nc_sid=110474&_nc_ohc=GMjcLHXVYjQAX_swfLO&_nc_ht=scontent.fmem1-2.fna&oh=6d5a2963e243ff15e62f325764e51e99&oe=5EE35B07" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p></blockquote><p></p>
[QUOTE="TAFKAP, post: 4894283, member: 7776"] Update. It took a couple days to get to the Toulouse sausage. It turned out well, but the recipe was a little lacking. The prevalent flavor was salt, and not nearly enough garlic. I don't know how it would've been stuffing fresh mix into casings, rather than waiting a couple days. I'll try it again before seeking a new recipe. My next project is likely to be a chorizo. [img]https://scontent.fmem1-2.fna.fbcdn.net/v/t1.0-9/96774016_10100123572447185_1406591803641036800_n.jpg?_nc_cat=104&_nc_sid=110474&_nc_ohc=BJW9wl-NyDEAX9zeWB8&_nc_ht=scontent.fmem1-2.fna&oh=5eb20936cd1a1cbc8280419f085f091b&oe=5EE1C361[/img] [img]https://scontent.fmem1-2.fna.fbcdn.net/v/t1.0-9/97399790_10100123572462155_564001700717789184_n.jpg?_nc_cat=104&_nc_sid=110474&_nc_ohc=GMjcLHXVYjQAX_swfLO&_nc_ht=scontent.fmem1-2.fna&oh=6d5a2963e243ff15e62f325764e51e99&oe=5EE35B07[/img] [/QUOTE]
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