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Smoked Turkey	Andouille Sausage~	Andouille	Swedish Christmas

Source: Enola Prudhomme	Andouille was a great favorite in nineteenth-century New Orleans. This	Andouille was a great favorite in nineteenth-century New Orleans. This
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Plainest Italian	Boudin Blanc	Loukanika	White Pork Sausage (

SCRAPE THE LOOSE salt OFF the sausage casing and set the casing in a bowl	Boudin is the French term fo the blood sausage, or `pudding`, made with the	Grind the pork, pork rind, and fatback through the fine blade of a meat	Bring milk, onions, carrots, celery, parsley, 3 shallots, garlic clove, bay
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Peppered Seafood	Hungarian Sausage	Kishka	Sicilian Style

*Note: If hog casing is unavailable, seven 5- by 10-inch pieces of kitchen	In a meat grinder, coarsely grind the pork, beef, and pork fat, in batches	Kishka salt and pepper Wash casings in cold water and cut into 12 inch
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Keywords:
salt ground mixture andouille thick minutes gradually	sausage sausages grinder refrigerator stock crushed turkey	pork water onion potatoes milk stuffing boudin	casing through butter inches fennel inch expansion	casings into beef end funnel smoker style	minced pepper machine garlic stuffer gumbo sicilian

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