Frank Here... Lots of questions mainly centering around sausage making. I hope that a little research will answer most of them so as to prevent me from asking questions that I am sure been asked dozens of times... I currently make my own breakfast and italian sausage... I will admit that my bfast sausage is rather heavy on the fennel.. I eat it.. its what I like.. Been wanting to expand my horizons some... maybe get into those lovely looking artisan sausages with peppers and cheese...
Just wanted to say hello...
Greetings from the land of Dixie
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Re: Greetings from the land of Dixie
Howdy, Frank, and Welcome to the Forum - - - - - lots of Members here make their own sausage so you should be right at home. Looking forward to your comments and questions.
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Re: Greetings from the land of Dixie
Welcome to the madness
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Re: Greetings from the land of Dixie
Welcome to the forum !!!
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Re: Greetings from the land of Dixie
Welcome and I'll gladly take the heavy Fennel sausages. Love Fennel !
Apple Andouille and Fennel is one of my favorites
Apple Andouille and Fennel is one of my favorites
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Re: Greetings from the land of Dixie
Welcome from Cypress Tx.
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Re: Greetings from the land of Dixie
Big Welcome
How bout some more beans Mr.Taggert? I'd say you've had enough!
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Re: Greetings from the land of Dixie
Welcome
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