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2. Deer hunting: Use venison sausage to make some of the best ...

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   Deer hunting: How to make the best venison stew you've probably ever eaten Chicken and sausage gumbo Ingredients: 2 whole chickens, about 3 1/2-4 pounds each. 2 pounds smoked sausage, sliced. 64 ...

3. Sausage Stuffing Outshines Every Side on the ... - AOL

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   Yields: 12-16 servings. Prep Time: 15 mins. Total Time: 1 hour 50 mins. Ingredients. 1 (1 1/2-lb.) loaf white sandwich bread. 1 (12-oz.) loaf French bread

4. 12 stupendous stuffing and delicious dressing recipes for ...

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   To make this a stuffing vegetarian, leave out the turkey, bump up the quantity of mushrooms and use vegetable broth instead of chicken. Al Roker's Sausage and Chestnut Cornbread Stuffing by Al Roker

5. Sausage & Stuffing Criss-Cross Pastry Recipe - AOL

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6. Stuffing is a superior Thanksgiving side dish, these recipes ...

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   2 teaspoons smoked paprika. ... Check out the full recipe here. Pretzel and Sausage Stuffing. ... Add the garlic and poultry seasoning and continue cooking until fragrant, 2-3 minutes more. ...

7. Sausage making - Wikipedia

   en.wikipedia.org/wiki/Sausage_making

   In this style of sausage, after stuffing into 70 mm (2.8 in) to 76 mm (3.0 in) hog buns or fiberous casings, the sausage is submerged in 70 °C (158 °F) water for 2 to 2 + 1 ⁄ 2 hours until the internal temperature reaches 67 °C (153 °F). At this point the sausage should be chilled in ice water, then cold smoked at a temperature of 46 to ...

8. Summer sausage - Wikipedia

   en.wikipedia.org/wiki/Summer_sausage

   A larger summer sausage. Summer sausage is an American term for a sausage that can be kept without refrigeration until opened. Summer sausage is made of beef, pork, or sometimes venison. [1] Summer sausage is fermented, and can be dried or smoked, and while curing ingredients vary significantly, curing salt is almost always used.

9. Thuringian sausage - Wikipedia

   en.wikipedia.org/wiki/Thuringian_sausage

   In North America, the term Thuringer refers to Thuringer cervelat, a type of smoked semi-dry sausage similar to summer sausage. It is made from a medium grind of beef, blended with salt, cure ingredients, spices (usually including dry mustard), and a lactic acid starter culture. After stuffing into a fibrous casing, it is smoked and dried, then ...