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| #3609255 in Books | Eakin Press | 2003-04 | Original language:English | PDF # 1 | .37 x5.06 x8.52l, | File type: PDF | 110 pages | ||1 of 1 people found the following review helpful.| Think he made up recipies to sell book without ever trying to make them.|By John D Riley|I tried several of Larry's recipies. The old fashion german was very good, but I really think most of the others he just sat at his desk and made up to sell the book without ever trying them because they taste like poo. So I wasted a lot of time, work, and meat trying his recipies. I got m|From Booklist|Burrier's Texas Link to Sausage Making covers home production of a wide variety of sausages: Italian, bratwurst, breakfast, Cajun boudin, kielbasa, liverwurst, and bockwurst, to name a few. Some of t
Mouth-watering, homemade sausage is simple to make, with help from Larry Burrier, who carries on a tradition begun in the early 1800s by the Burrier family of Texas. His step-by-step instructions show you how to make sausage the economical—and traditional—way, and his recipes combine Old World and modern methods to create a variety of tasty sausages, cold cuts, and lunch meats, as well as superb main dishes!
You easily download any file type for your gadget.The Texas Link to Sausage Making | Larry Burrier. Which are the reasons I like to read books. Great story by a great author.
