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additions to sausage

From: Linda
Date: Monday, December 08, 2008

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I generally make sausage in 40 lb batches, consisting of 1/2 venison or beef and 1/2 pork butt or trim. My question is, does anyone have any informaton on additional quantities of ingredients such as wild rice or cheeses? Any information would be helpful.


Last changed: Thursday September 03, 2009

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