Robin Garr wrote:Does it have to be a long rope? Lotsa Pasta makes an excellent fennel-scented Italian pork sausage, hot or mild, that's very similar to that, but it comes twisted off into maybe 8-inch links.
Richard S. wrote: The closest I've found to the taste of that type of sausage around here is Johnsonville brats. To me, a lot of it has to do with a coarser grind of the meat.
Foodie
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Fri Jun 20, 2008 9:43 pm
Camp Taylor aka Louisville's food desert
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