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Thanks for your response! I gave it a shot and it turned out pretty good. My only complaint is that it came out a little dry, but I had a 20% fat content probably. I might also try emulsifying it so it's not quite as grainy next time.
Definitely a keeper in the rotation. Thank you again!
I've been looking all over for a Gyro Sausage/Brat and found your recipe. I compared it to Alton's Gyro Meat recipe so it seems about right. I have a few questions for you though:
1) Alton makes a point of eliminating liquid to the extent that he squeezes the water out of the onions, yet...
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