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1/2 Photos of Corn and Sausage Chowder
I got this from Bruce Aidells' marvelous book "Complete Sausage Book". Not only does it have the instructions for making just about every sort of wurst, it also has recipes telling you what to do with the wurst after you;ve made it. It is also a goldmine of information on the history and lore of the craft. It is also rife with personal anticdotes of and by the author. Naturally I've modified it a bit, I can't help myself.
Units: US | Metric
Serving Size: 1 (557 g)
Servings Per Recipe: 6
The following items or measurements are not included: