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Home Brew Forums > Food and Beverage > Cooking & Pairing > Liver sausages
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Old 01-02-2013, 07:48 PM   #41
MyNameIsPaul
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Awesome stuff! Bummer that it wasn't as you wanted, but that's the fun part about cooking, you get to try again. I thought you were going for more of a liverwurst type texture, where an emulsion would for sure be better suited for that style. You could probably up all the spices, just be careful with the salt, nobody likes a salty sausage

Can you smoke these? I wonder how that would taste?

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