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denchef

United States

Member since Sep 2010

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Reviewed Italian Sausage

Aug 4, 2011 in Food Network Community Toolbox on FoodNetwork.com

Nice simple recipe..the way Italian sausage should be, but grinding it fine? I would argue that it should be ground course....Twice !! And the meat should be kept as cold as possible thru the process. And collagen casings???? My grandfather would turn over! You can get probably get salted hog casings at your local supermarket or specialty store....

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