Re: Homemade Sausage
Quote:
Originally Posted by jonumberone
I thought about adding some bacon, but this particular shoulder had a real thick fat cap on it, so I passed on it.
In the future, I'll likely add it.
Curious, when making this recipe, what kind of wine do you use?
Anything in particular, or whatever's open?
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I'll use any moderately priced ($6-$9) cab/merlot/zin/syrah. I will open a bottle to drink and cook with.
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