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| | Sausage |
 | | Weisswurst is a fresh, white-colored, mildly spiced sausage made of pork and veal. | | | Blood sausage is cooked pork mixed with beef blood, gelatin, and spices. | | | Liver sausage (also called braunschweiger or liverwurst) is a cooked sausage made of ground pork liver, seasoning, and spices. |
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http://www.kroger.com/hn/Food_Guide/Sausage.htm
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| | Cook's Thesaurus: Sausages |
| | Italian sausage Notes: This is a pork sausage that's often added to pasta sauces. | | | It's a mixture of oatmeal and sausage that's fried. | | | medisterpoelse sausage Notes: This is a Danish pork sausage. |
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http://www.foodsubs.com/MeatcureSausage.html
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| | Focus on: Sausages |
| | Semi-dry sausages are semi-soft sausages with good keeping qualities due to their lactic acid fermentation. | | | Fresh sausages are a coarse or finely comminuted meat food product prepared from one or more kinds of meat, or meat and meat byproducts. | | | Optional ingredients permitted in Italian Sausages are spices (including paprika) and flavorings, red or green peppers, onions, garlic and parsley, sugar, dextrose and corn syrup. |
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http://www.fsis.usda.gov/OA/pubs/sausages.htm
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| | Sausage recipes |
| | WIENERPOLSE or BAVARIAN SAUSAGE For this recipe, use 25 pounds of pork, 12 pounds of veal, 12 pounds of pork fat, 20 oz. | | | CERVELATPOLSE or DANISH BEEF AND PORK SAUSAGE For this recipe, use 25 lbs. | | | The meat is then placed into the sausage filler, and filled into beef casings AS The tighter the skin is filled, the better the sausage will be for cutting when dried. |
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http://www.geocities.com/Heartland/Village/9553/sausage.html
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| | :: Home :: Cooking :: Meat :: Sausage |
| | CooksRecipes.com: Sausage Recipe - A directory of recipes using sausage. | | | RecipeSource: Sausage Recipes - Sausage making and sausage using recipes. | | | Texas Country Sausage, Chorizo, Venison Sausage - Article and recipes on making country sausage, chorizo and venison sausage. |
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http://www.localadsearch.com/Home/Cooking/Meat/Sausage
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| | Sausage Making |
| | These are fermented sausages made from pork and beef. | | | These are cured sausages made from pork liver, pork hearts and pork. | | | The predominant flavor is derived from fennel and the meat is pork. |
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http://schmidling.netfirms.com/saus.htm
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| | Technorati Tag: sausage |
| | Sausage Cheese, chocolates, sausage and variety of food gifts that are a pleasure to give. | | | Choose from andouille, tasso, chaurice, smoked pork/beef sausage to pork, seafood and crawfish boudin. | | | Worcestershire sauce Salt and pepper 3 loaves cocktail rye slices Fry sausage... |
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http://www.technorati.com/tag/sausage
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| | Swaggerty Family Recipes |
| | Cook the sausage and brown the onion with it. | | | Mix sausage and zucchini, onions, 1 1/2 cup cheese (all but about 1/2 cup), crumbs, eggs, soup thyme, salt and pepper. | | | Sprinkle sausage evenly over the onions and pour the tomatoes undrained, over the sausage. |
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http://www.swaggertys.com/recipes.htm
(1479 words)
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| | Sausage Recipes |
| | Immediately remove the sausage from the smoker and shower the sausage with water until the internal temperature of the sausage reaches 110 degrees. | | | Italian sausage is usually flavored with garlic and fennel seed or anise seed. | | | Dry the sausage in a cook draughty place for 24 hours, then remove the sausage and flatten by rolling across a cutting board, so that any pockets of air in the sausage or between the sausage and the casing are removed. |
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http://www.3men.com/sausage.htm
(2920 words)
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| | The Art and Practice of Sausage Making |
| | Good sausage makers are as discriminating about what goes into sausage as winemakers are about selecting grapes. | | | Sausages are made from beef, veal, pork, lamb, poultry and wild game, or from any combination of these meats. | | | Early sausage makers found that a wide range of raw ingredients could be used. |
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http://www.ext.nodak.edu/extpubs/yf/foods/he176w.htm
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| | Authentic Hungarian Sausage |
| | The recipe that follows is for fresh sausage. | | | If you do not have a sausage stuffer you can still make this sausage by making patties and frying it in a pan. | | | He made sausage, wine, beer, smoked bacon, and all the Hungarian dishes that were brought to America by my maternal relations. |
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http://homepage.interaccess.com/~june4/hunsausage.html
(425 words)
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| | Article - Texas Country Sausage, Chorizo, Venison Sausage |
| | Pan sausage is sausage that has not been stuffed into a casing. | | | The hot guts were pork sausage with a high fat to lean content, seasoned with the usual garlic, salt, and black pepper, but boosted with a lot of fiery hot cayenne flecks throughout the mix. | | | My generation of Texans prefers country sausage, that is, sausage that has been made by an individual rather than by a commercial operation. |
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http://www.texascooking.com/features/nov2002countrysausagechorizo.htm
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| | Allrecipes Cook's Encyclopedia sausage |
| | Most sausages are made with pork or pork combined with other meat, but there are also those made almost entirely from beef, veal, lamb, chicken or game animals. | | | The most common shape for sausage is link, which varies in size and shape depending on the type of sausage. | | | Some sausages are hot and spicy and others so mild they border on bland. |
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http://allrecipes.com/advice/ref/ency/terms/8385.asp
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| | Cook's Thesaurus: Cold Cuts |
| | These are precooked sausages or meat loaves that are usually served cold in sandwiches or on party trays. | | | summer sausage = cervelat = cervelas Pronunciation: SUR-vuh-lat Notes: This is a family of spicy, somewhat dry pork and/or beef sausages that are great for sandwiches. | | | The name means "yellow sausage" in German, but that refers to the color of the casing rather than cream-colored sausage itself. |
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http://www.foodsubs.com/MeatcureCC.html
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| | Vegetarian Sausage Recipes! |
| | These plant-based sausages taste great, contain no added fat except the vegetable oil they're fried in, and are easy to make. | | | Place the 3 sausages in a steamer and steam for 15 minutes. | | | When ready to serve, deep-fry the sausages until golden brown, drain and slice into 1/4-inch (6 mm) rounds and serve on a bed of lettuce and mint leaves with Plum Sauce. |
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http://www.webvalue.net/recipes/sausage.htm
(857 words)
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| | All About Sausage |
| | These casings are very tender, and used for sausages such as breakfast sausage, frankfurters, and fresh pork sausage. | | | Strangely enough, this casing is made of muslin, and is used for sausages such as liverwurst, blood sausage, salami& and bologna’s. | | | When smoking dry sausage you can either smoke the sausage for flavor and then hang in a cool place to dry slowly, or you can dry your sausage at the same time as smoking it. |
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http://www.3men.com/allyou.htm
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| | Sausage Stuffer, Sausage Maker, Sausage Casings and Stainless Sausage Stuffers |
| | Sausage Stuffer, Sausage Maker, Sausage Casings and Stainless Sausage Stuffers | | | Choose from a variety of Sausage Stuffers including our stainless sausage stuffer, portable sausage stuffers, smokehouses, sausage stuffer equipment and more. | | | Uncle Abe's Italian Mild / Hot Sausage Kit |
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http://www.sausage-stuffer.com
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| | RecipeSource: Hearty Sausage Soup |
| | In a Dutch oven or large kettle, cook the sausage and onion until the meat is brown and onion is tender. | | | For marinade, add wine and garlic to sausage pieces. | | | Cut the sausage in 1-inch pieces; place in a large mixing bowl. |
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http://www.recipesource.com/soups/soups/20/rec2070.html
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| | AskMen.com - sausage |
| | The banger is a mild pork sausage that is lost without a side of mash (as in potato). | | | A little sausage education for you: A typical sausage consists of ground meat and a combination of fat, spices and preservatives. | | | This spicy sausage is a staple ingredient in jambalaya and gumbo, but it is not at all like the original, tamer French variety of the same name. |
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http://www.askmen.com/fashion/wine_dine_100/105_wine_dine.html
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| | The Sausage Source - Sausage Making Supplies & Equipment |
| | The Sausage Source and associated sausage logo are registered trademarks of The Sausage Source, LLC. | | | Our sausage seasoning spice blends are the perfect secret recipe for your home sausage creations. | | | These include our famous premixed sausage seasonings, home and commercial meat grinders and sausage stuffers, award-winning barbecue sauces, spices and meat smokers. |
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http://www.sausagesource.com
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| | Hofmann Sausage, Syracuse, NY Browse Recipes By Product |
| | Layer with 3 pieces of lasagna, half of the sausage, eggs, sauce and Provolone cheese. | | | Chances are, you’ve never thought of using Hofmann sausage to make Beer Basted Sausage, or our Hofmann German Franks to make Frank and Potato Bake. | | | Hofmann Sausage, Syracuse, NY Browse Recipes By Product |
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http://www.hofmannsausage.com/Recipes/RecipeDetails.aspx?Display=Product&RecipeID=490
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| | Sausage Making in America, Hearth to Hearth Article, JOA&C February 2001 Issue |
| | The equipment was still basic: a recipe for Mirkas (Merguez Sausage) directed the cook to use "the instrument made for stuffing," and a "funnel" when making an "Extraordinary Sausage." Many early recipes also specified the use of stone mortars and pestles to reduce the meat mixtures to a desired fine and velvety texture. | | | His sausage recipe from "Lady M," also carried the implication that hers was a high-status dish. | | | Like those of other cultures, Middle-Eastern sausage flavorings reflected local cuisine and the ingredients common in their area. |
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http://www.journalofantiques.com/hearthfeb01.htm
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| | Gumbo: Chicken and Sausage |
| | Chicken and sausage gumbo is a Cajun favorite, and although available in restaurants year-round, it is particularly popular as a homemade dish during the wintertime. | | | Add boullion, seasonings, and meat (cut chicken, sliced sausage), and boil for 60 to 90 minutes. | | | As the saying goes, "First, you make a roux." Once this is done, in a large pot combine the cooled roux with chicken broth, then add water until the mixture reaches one inch from the top of the pot. |
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http://www.cajunculture.com/Other/GumboCS.htm
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| | George Jones Sausage has a great Country Taste |
| | Williams Sausage Co, Inc. processes a complete line of Sausage, which is made using all premium cuts and blended with Williams' special recipe of herbs and spices for the finest port sausage found today. | | | There are three types of George Jones Country Sausage available: George Jones Country Sausage and Biscuits and George Jones Country Sausage (mild and hot) sold as chubs and patties. | | | The Sausage and Biscuits box featrues short, often-told stories about Jones called "Fables and Truths" that tell haf truths about George's colorful life using sausage as a pivotal story point. |
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http://www.georgejonessausage.com
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| | Sausage Sandwiches Recipe - YumYum.com |
| | Crumble the Italian sausage into a 1-quart casserole. | | | Micro-cook, uncovered, on 100% power for 3 1/2 to 4 1/2 minutes or till sausage is done, stirring once. | | | Micro-cook, uncovered, on 100% power for 1 to 1 1/2 minutes or till sausage mixture is heated through. |
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http://search.yumyum.com/recipe.htm?ID=3279
(118 words)
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| | Sausage Manufacturing |
| | Sack sausage, bulk sausage, sausage patties, sausage links | | | Sausage -- any meat that is chopped, seasoned and formed into a symmetrical shape. | | | (1) To discuss the differences among the various styles of sausage. |
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http://savell-j.tamu.edu/sausage.html
(393 words)
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| | sausage |
| | Remove sausage from smokehouse and immediately place it in cold water until the internal sausage temperature is 90 to 100 degrees Fahrenheit. | | | Hang the sausage in a 185 degrees Fahrenheit smokehouse until the internal temperature reaches 152 degrees Fahrenheit. | | | If you're making sausage with a group of friends, they'll put you here hand-mixing the meat with the spices. |
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http://www.swanville.com/sausage.html
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| | Venison Sausage etc... |
| | Sprinkle Morton's Sausage and Poultry Seasoning over meat and knead into the meat with fingers until seasoned at rate of 1 pkg. | | | Welcome to Cooking With SusieQ's Sausage Recipes which includes Pepperoni, Salami, etc... | | | Stuff into pork casings as links or as rope sausage. |
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http://www.bowhunting.net/susieq/sausage.htm
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| | Mr Fletts Cumberland Sausage. Hand made to a traditional recipe |
| | Sausage, Stuart decided to invest in a small sausage filler in order that he could keep his freezer stocked. | | | There are many and varied varieties of Cumberland Sausage on | | | Here is a bit of history for you regarding good old fashioned Cumberland Sausage. |
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http://www.cumberland-sausage.co.uk
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| | Homepage |
| | When your sausage arrives, it may be soft due to transit. | | | Koenemann sausages that require refrigeration should be wrapped in foil or stored in any Tupperware-type container. | | | For best results, sausage should be defrosted slowly, preferably overnight in the refrigerator. |
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http://www.koenemannsausage.com
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| | Homemade Sausage - Easy Recipes from SausageMania |
| | The sausages you make with the least expensive equipment will be every bit as "professional" and as tasty as the sausages you make with the most expensive equipment..... | | | This is 48 lbs of fragrant breafast sausage. | | | A close-up showing breakfast sausage streaming from the stuffing horn of the Fr. |
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http://www.sausagemania.com/tutorial.html
(674 words)
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| | sausagefans.com :: your complete guide to great british sausages |
| | Seven tons of Polish sausages have been smuggled to..... | | | CUMBERLAND sausages made in Cumbria could soon have legal protection after a..... | | | Welcome to sausagefans.com, here you'll find details of some of the finest sausage shops in the UK. |
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http://www.sausagefans.com
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| | Les Claypool - Sausage |
| | Like fine wine, the three members of Sausage have improved with time in the five years since their last jam session. | | | Sausage: sliced and diced fatly chunks of weird particles with meaty grizzle that doesn't really taste like meat. | | | It's just Sausage's way of penetrating your imagination. |
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http://www.lesclaypool.com/sausage/lofi.shtml
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| | [No title] |
| | Most of you have heard of the similarities in sausage making and law making. | | | From these experiences and the study I put into the two institutions (the packing plant where sausage is made and the House of Representatives where laws are made), I have reached a basic conclusion. | | | If the U. House of Representatives was making sausage instead of laws, therer would have been a partisan interchange of ideas on the house floor concerning the mix-up on the conveyor belt. |
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http://www.heavener.k12.ok.us/community/local_authors/charlie_wilson/sausage.htm
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| | Tips on Making Sausage - Gourmet Recipes from SausageMania! |
| | After entering the site, choose "Recipes — Sausages" in the popup menu, hit "Select Page" and you'll be taken to a page with literally hundreds of recipes from all over the world, with no less than 13 Andouille recipes, 16 for Bratwurst, and.... | | | all SausageMania Sausage Recipes call for pure pork..... | | | SausageMania is the Web's BEST sausage site, created to convince people that anyone can make excellent sausage (as well as kippered salmon and lox) without a big investment in equipment. |
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http://www.sausagemania.com
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| | Sausage | Recipezaar |
| | Baked Pork Sausages With Potatoes and Tomatoes by Maxwell Clerici | | | This blend of vegetables with Italian sausage will be sure to warm you up on a crisp winter night. | | | Mouth watering smoky flavor in a deep auburn glaze, this perks up your beef sausages like you wouldn't beleive. |
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http://www.recipezaar.com/r/376
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| | Gaspar's Sausage On-line store |
| | or over 75 years Gaspar’s Sausage Co., Inc. Has been recognized as the largest manufacturer of Portuguese smoked sausage in the United States. | | | Gaspar’s
"The Portuguese Sausage that the whole world can enjoy!" | | | Thousands of food lovers of all ethnic backgrounds have also learned to treasure these smoky, zesty flavored sausages and the numbers keep growing steadily. |
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http://www.linguica.com
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| | Sausage Fondue Ole' Recipe |
| | Serve sausage pieces with hot sauce and chips. | | | Sauté sausage pieces in oil over medium high heat until browned, about 5 minutes. | | | Transfer to fondue pot or chafing dish; keep warm. |
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http://www.insca.org/recipes/fondue.htm
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| | Making Sausages at Home |
| | Sensitive to MSG? Don’t eat pork? Sausage contains more fat than you prefer? Wouldn’t think of eating organ meats? Then making sausage at home might be the thing for you. | | | It is divided into a number of pages that share my experiences with making both fresh and dry-cured sausages. The recipes found here are ones that I personally have made and enjoyed. | | | I hope you will be encouraged to learn about sausage making from the many sources that are available, and then try to make sausages for your own enjoyment. I have listed some reference books from my library on the “Resources” link on the Menu bar (left). |
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http://home.pacbell.net/lpoli
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| | RECIPE FOR COOKING Sausage Sandwiches |
| | Serve with a chunky vegetable salad and oven fries or root-vegetable chips. | | | To assemble, coat bottom of roll with chopped relish and top with sausage, tomato and onion slices, lettuce leaf, and roll top. | | | Toss sliced tomatoes and onions with a little oil and vinegar and season with salt and pepper. |
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http://www.fabulousfoods.com/recipes/main/sandwiches/sausagesand.html
(215 words)
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| | Meyer's Elgin Sausage Elgin, Texas |
| | Meyers Elgin Sausage -The original smoked sausage of Texas,with 75 years of family tradition in each link. | | | Come to the restaurant in Elgin (near Austin) or order our jerkys and sausages country-wide and enjoy a true Texas original. | | | Meyer's Elgin Sausage - Real Texas, Real good! |
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http://www.meyerselginsausage.com
(46 words)
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| | Bavaria Sausage |
| | Old World family recipes have been turned into a wide variety of sausage, bratwurst, and specialty meat products for your cooking & grilling pleasure!. | | | When you are in the area be sure to stop at our store and see our German Deli featuring a wide selection of German coldcuts, bratwurst, and cheese (both imported and domestic) We offer fresh baked brotchen (German hard rolls) every day to compliment our meat. | | | Family owned & operated for over 50 years, Bavaria Sausage products are hand-crafted right here by our German Master Sausage Makers, in our U.S. Government Federally Inspected "Wurstküche", (sausage kitchen) located in Madison, Wisconsin. |
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http://www.bavariasausage.com
(293 words)
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| | Purnell's Old Folks - It's Gooo-od! |
| | Our delicious country sausage is available to consumers and institutions across the United States. | | | Using only the choices cuts, our whole hog pork sausage is the real deal... | | | Purnell's Old Folks: The country sausage that's going to town! |
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http://www.itsgooo-od.com
(55 words)
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| | Galloping Goose Sausage Shop |
| | Makers of low fat, high quality sausage with a World Wide palette of flavours. | | | We are working toward making our sausage available to the world at large but, alas, at this time it is only available in the Greater Victoria area. | | | You are the 112092ndperson to have visited the "Virtual Sausage Shop!" |
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http://www.islandnet.com/~sausage
(127 words)
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