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  1. R

    Chicken sausage basics? Just a few questions

    I’ve only recently gotten into sausage making, and have so far stuck to the classics, mainly pork sausages (andouille, hot Italian, bratwurst, kielbasa) and one batch of merguez (lamb). I’ve been wanting to branch out a little and gotten some requests from my family to make some chicken...
  2. R

    Smoked Kielbasa - Rendered fat under skin/casing? Sausage newbie (Updated thread title)

    Hey folks. got into sausage making only recently, but have really taken to it and am really enjoying myself, plus making some pretty great product (if I do say so myself). Recently made my 2nd batch of kielbasa. A lot of recipes I've found here and elsewhere reccomend to finish bringing the...
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