www.sausagemaking.org

The recipe is here on Frankhausers cheese website

http://biology.clc.uc.edu/fankhauser/Ch ... stica.html

I use a #10 dutch oven in the oven.

Then i doubled the recipe and bake it covered for 40 minutes instead of 30 as for the single recipe

Scotty, that looks wonderful.

Jen

jenny_haddow wrote:Scotty, that looks wonderful.

Jen

it really tastes as good as it looks. it reminds me of the breads made in roadside ovens in the Provence of Quebec Canada. that goes back quite a few years though

I'll try it this weekend. It will go well with a batch of wild boar sausages I did recently.

Jen