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extra pork fat, and ground it up and seasoned it. I know fat isn’t all that good for you but without the extra fat the sausage is too tight, a bit tough, and you can’t make that wonderful country elixir called gravy.
The best part is the way you store the sausage. Linda made some long straight bags of white cloth, big enough to hold a tennis ball. The sausage is stuffed in these sacks with no air pockets or voids. Next, hang the sacks in a cool or cold place where the critters can’t
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