Lap Xuong

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Is there any kind of sausage that you haven't made?

You really set the bar high!

Al
When i was a kid it was my job to stir the blood for blood sausage, i dont like it or scrapple, head cheese and organ type sausage.

Thanks Al
 
This is a LP recipe.

Taste good but i should have just did 1 grind on it. Broke it down from 5lbs to 2.5lbs

 
  Cool, it looks good. Along what line is the flavor? What do you use meat wise/spice? I'm trying to imagine if I have come across  something similar. 
 
 
  Cool, it looks good. Along what line is the flavor? What do you use meat wise/spice? I'm trying to imagine if I have come across  something similar. 
Just ground pork butt. Cant post the reciipe as Len's Recipes are CW. 
 
Incredible! The sausage makers on this forum are like machines. I have been looking into this kind of sausage for a while. Never tasted it but it intrigues me
 
Looks great. Have you tried drying it out like Biltong? I've had some like that and it's tasty.
There is a cure 2 recipe. Done some cure 2 slim jims that come out great that my wife likes. I will find the pic.
 
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