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Category Archives: Pork
Sausage Science
Creating a sausage. We have developed countless varieties of sausage over the years. Everything from venison with pomegranate, duck and brandy, several different bratwursts, smoked sausages, salamis, etc.. The list goes on and on. This time we’re making a Bierkäsewurst, … Continue reading
Posted in Autumn Food, Cooking with Beer, New German Cooking, Pork
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