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No. 3 Fresh Sausages
Available only in print. Published 1987.

No. 3 Fresh Sausages

$10.00Price
    • Fresh Sausages for the Grill
       
    • Tahitian Vanilla
       
    • The Goodness of Salt
       
    • The Technique for Making Sausage
       
    • Recipes Tahitian vanilla ice, Garlic sausage, Cheese & parsley sausage, Lamb sausage, Duck sausage, Pork sausage with pistachios, Breakfast sausage   
       
    • Notes and Resources Petits Propos Culinaires   
       
    • Book Review The Art of Making Sausages, Pâtés, and Other Charcuterie
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