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The Watercooler
Anyone make homemade sausage?
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<blockquote data-quote="DDD" data-source="post: 549560" data-attributes="member: 35"><p>I'm always really careful with seafood but I was wondering if the scrap ends would work as filler. Since my health issues we eat fresh saltwater seafood as much as possible and usually I "square off" the fillets. Just thinking that if one were really careful about freshness maybe those bits and pieces could be frozen for later use as filler for sausage. Come to think of it maybe even some canned salmon or sardines or tuna? Hmmm....wonder if quinoa flakes would work to stretch out the expensive ingredients. DDD</p></blockquote><p></p>
[QUOTE="DDD, post: 549560, member: 35"] I'm always really careful with seafood but I was wondering if the scrap ends would work as filler. Since my health issues we eat fresh saltwater seafood as much as possible and usually I "square off" the fillets. Just thinking that if one were really careful about freshness maybe those bits and pieces could be frozen for later use as filler for sausage. Come to think of it maybe even some canned salmon or sardines or tuna? Hmmm....wonder if quinoa flakes would work to stretch out the expensive ingredients. DDD [/QUOTE]
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Anyone make homemade sausage?
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