Posted by: hearttohearthcookery | February 25, 2016

Sausage-The Dutch Way

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On my table are the makings for two sausage receipts (recipes): To make Pig’s Sausages and To make Beef-sausages.  Pepper and nutmeg for both with tin grater and brass mortar and pestle and sage for the beef-sausage to be cooked fresh and not hung in the smoke.

Visit my website at:   www.hearttohearthcookery.com


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