Sausage Photo-Journal

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Today's Batches: Rich Green's Sicilian and Spicy Hot Italian. Got Everything set up properly and ready to go.
April 19, 2003
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Six pounds of Boston Butt from Steve Baker, Inc.
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Ed likes to do most of the meat slicing.
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The Sicilian recipe has Romano and Sharp Provolone cheeses in it. Here I'm weighing out the right amount of the Provolone.
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Measuring out some black peppercorns to be ground.
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Most Italian Sausage has lots of Fennel seed.

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