Any takers?

All other recipes including your personal favourite and any seasonal tips to share

Any takers?

Postby Patricia Thornton » Wed Jan 28, 2009 6:46 pm

This article in today's N.Y Times might appeal to some of the braver sausaage makers amongst you.

http://www.nytimes.com/2009/01/28/dinin ... ?th&emc=th
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Postby wheels » Wed Jan 28, 2009 7:58 pm

Ah, "Galantine au barbeque" :lol:
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Postby lemonD » Wed Jan 28, 2009 8:59 pm

Count me in, where's me bread rolls and Flora Pro-Activ.
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Postby vinner » Wed Jan 28, 2009 9:10 pm

I've heard of pig in a blanket, but this looks like hog in a rug.
" To be the stewards of what we have been given, to reap what we sow, to enjoy the harmony of it all.

me
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Postby Rambling Sid Rumpo » Sun Oct 23, 2011 4:41 pm

I've made and smoked these at barbecues for a few years now and everyone loves them. Even the vegetarians are impressed by the way they look.
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Postby crustyo44 » Mon Oct 24, 2011 12:13 am

I like the look of them but not the fat content. At the moment I am on the lookout for some super duper lean smoked bacon and with a lean sausagemeat filling as well, it can even be eaten by people like me.
Personally I am not going to join the que at a drive through discount heart by-pass clinic.
Regards,
Jan.
Brisbane.
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Postby solaryellow » Mon Oct 24, 2011 1:31 am

In the smoking world we call those fatties. They are ok but I don't personally like them. They are too rich if that makes sense and the competing flavors often offset each other.
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