by tristar » Thu Jan 12, 2006 5:18 am
Hi Lance,
Thanks for that information, I still have two weeks in Deepest Darkest Africa, but on my return I will certainly be giving it a try, Glad it turned out ok. How finely did you process the crackers? I guess different levels of processing will effect the texture of the sausage, or will it?
Thanks to everybody for their input, this has been interesting for me.
Best Regards,
Richard