SC - sausage recipe
Decker, Terry D.
TerryD at Health.State.OK.US
Tue Jul 28 17:32:25 PDT 1998
> Well, I don't think they will go bad. On the other hand, they don't
> really resemble meat that much. They look kinda petrified. They are firm,
> yet crumbly, actually kind of the way I like my shortbread. It was
> entertaining, though next time I guess I would only smoke them one day.
>
> Thoughts? Suggestions?
>
> Oh yeah, I couldn't find red sage, so I had to use normal sage.
>
> Cu drag,
> Bogdan
>
When you go to cook them, try pricking the casing then boiling the sausage
for a short time. Add a little sugar to the water if you want to sweeten
them slightly. Then fry, bake, broil or eat them. A lot of sausages lose
moisture in storage and the boiling water plumps them up.
Bear
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