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This recipe is EXACTLY the kind of sausage you get buying from a butcher or small producer here in Ohio. Very classic old school flavor but yeah, sorta mild. I think most people that buy it are not frying it up for breakfast and use for various things like stuffing/cabbage rolls/meatloaf/meatballs/etc. As was said tho, great starting point to tweak into your own breakfast formula.
 
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