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Old 01-28-2005, 04:37 PM   #11
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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…"

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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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