homemade dishes
VicentaLakin
I don't remember how I started to think about making sausages. I just remembered that I didn't want to stop doing it for the first time. It's been eight years now. The winter-to-winter period of each year is our weather, which is particularly good for cooking, with more than a week of sunday weather, low temperatures, low temperature weather forecasts, three or two degrees, lower actual temperature estimates, more than a dozen degrees of heat, and frost in the north, so that when the meat is hanging out, the rest can be given free time. Remember the first time I did it was to see someone else's recipe fill my sausage with a bottle of mineral water, maybe I'm too stupid, too hard to be sure of my life, but it's worth it, but the next year I'm going to have to get a sausage, just with an enema to buy an intestine suit, which is really a god to me. So I'm going to suggest a enema to buy an intestine suit. I've bought salt sausages, I think pigs' intestines are better than sheep's intestines, I've been filling them faster, I've had a much lower rate of damage than sheep's intestines, I've made three sausages this year, I've bought two intestines, and the contrast is clear. All I've bought in the past, except for the first year, were sheep's intestines, no comparison, and I'm going to use them later. Weenie's thinness is 2.8 more than mine, and this year it's a lot of other people's recipes, usually 3.7, and a lot of weenies for sale, studying the others' share, and then it's decided to use it. I wasn't that strict in the past, so I thought, this year, I had a one-off bowl to measure the meat, and I was personally quite satisfied。
