"Pete Romfh" > wrote:
> wrote:
> >[]
> > I haven't made these myself, but in 'Great Sausage
> > Recipes and Meat Curing', Rytek Kutas describes Smoked
> > Pork Breakfast Sausage (p. 210) and Smoked Ring Bologna
> > (p. 205), among many others.[]
>
> This is a good start. I'll post results when I try them.
You might want to see if your local public library has the book, too.
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