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    15 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    This colorful grilling sausage makes a nice change from pork sausages. For the best flavor and texture, we do not recommend freezing this sausage.

    Recipe #2702

    CREAM CHEESE BISCUITS The cheese makes these biscuits so light and flaky that they are almost like pastry.

    Recipe #676

    To stuff the casings, you will need a meat grinder with a sausage horn attachment. If you don't have such a device, use the mixture to make fried patties by shaping 1/4 cup of filling into a 1/2 inch thick patty and frying in hot oil until golden brown on both sides.

    Recipe #614

    Although they can be made with a fine grind, we prefer the slightly coarse texture obtained with the 3/8 in. (0.95 cm) plate.

    Recipe #73

    Far better than any English muffins you can buy in the store, and much less expensive, too.

    Recipe #604

    PAN DE CUBA DE AFUERA DURA

    Recipe #669

    Select a whole pig weighing 30 to 35 pounds and have the butcher clean it. Long, slow cooking yields a marvelously tender product.

    Recipe #2846


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