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Old 01-28-2005, 04:37 PM   #11
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Location: USA,Michigan
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Darkstream; Though my sausage making skills are at the rudimentary level (I only know how to make simple sausages that require cooking, such as breadfast sausage), I do know how TVP reacts to moisture, and what it feels and tastes like. Simply stated, it's a great fat substitute.

I would love to see some of your sausage recipes as this part of my cullinary world is so lacking, and I'm so acutely interested in it. I will be glad to share any results I have, successful or not, with you in an effort to create great sausage.

I am especially interested in pepperoni, my all time favorite cured sausage.

Thanks for the thread and your posts.

Seeeeeeya; Goodweed of the North

“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
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Old 01-28-2005, 07:53 PM   #12
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You should go here my friend:



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