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re: Sausage: Lips and A$$holes
Posted on 4/24/13 at 5:54 pm to Papercutninja
Posted on 4/24/13 at 5:54 pm to Papercutninja
You will have to learn the right proportions to lean and fat, and get the right seasonings into the mix. For an eyeball of good andouille look at the Verons' from the LaPlace side of the family. For boudin it is a little more diffucult due to the meat/lean with the presence of the rice and the other ingredients in it.
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