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Salty's Sausage Parm grinder

Ok Just a quick post of tonight's dinner Heather is working so what the hell !! :0
 
Had some nice hot sausage from NY given to me by one of the vets i recently cooked some Q for. This stuff was spicy and had an incredible flavour.  Used fresh grated parm reg and some nice boars head mozz. 
Grilled up some nice garlic onion and green peppers. Used a batch of my jarred sauce recently so before i freeze the rest this seemed like a win win'
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sorry pics suck gotta get a real camera. Was Fab 
 
 
 
 
 
 
 
 
Hey Big THANK YOU to ShoreRider for that awesome rocoto loco and to tinnie for the gift !! :)  Brother this sauce ROCKS
 

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Well the taste was so good i asked Heather
 
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hogleg said:
I want to murder that..to death...twice  :drooling:  :drooling:  :drooling:  :drooling:  :drooling:
 
You've inspired me to order a pizza with hot italian sausage  :rofl:  :rofl:
 
On the bright side, I can bring a couple manzano's to the pizza dude and he'll put some on my pie :dance:
Hahahaha Nice brother No Manzano's but some of brother ShoreRiders SkullBurner was INSANE   :dance:
 
You're doing it wrong.
 
The casing is supposed to melt away. It holds the sausage in shape and dissolves when you cook. The fat creates a snap but that is not an intact casing. You are more than likely undercooking if you tug on casing.

or sous viding lol
 
The Hot Pepper said:
You're doing it wrong.
 
The casing is supposed to melt away. It holds the sausage in shape and dissolves when you cook. The fat creates a snap but that is not an intact casing. You are more than likely undercooking if you tug on casing.
or sous viding lol
Can someone insert that different strokes meme/avi/gif whatever you call it.
 
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