I know this link has been posted in various threads over time, but unless you are searching for it specifically it tends to get lost. This site no longer exists except in the archives of the wayback machine, and even some of their links are currently down or unavailable. As a result, I am archiving all of the files I can grab (as of today...605 sausage recipes) and will package them up as a single zip for download. If you want them, PM me and I will send you a link. As a resource for sausage folk, it really shouldn't be lost. I mean, where else are you going to find a recipe for Woodchuck Sausage? (Cajun in the woodpile?)
Here is a Direct Link to the pages.
http://web.archive.org/web/20010214020112/http:/home.att.net/~g.m.fowler/frame/Sausage1.htm
There are a number of other interesting recipe links in the drop down at the top of the page, from Pastrami to smoked Porcupine Eggs. Next project is to archive the rest of these resources. Will also make them available to them as is interested.
Lache pas la potate
Edit 12-8-10
It has been pointed out that these recipes do not necessarily reflect current United States safe food practices. This post is offered as a recipe archive, not as a how to make safe food guideline.
The original post is from '99 and recipes from all over the world. Standards vary as may your mileage.
Disclaimer: These recipes are posted for historical purposes only. They have not been reviewed or edited to include current best meat preserving practices. Use at your own risk and discretion. If you die from using them as written, I am not responsible and will not send flowers.
Use your common sense or if in doubt, ask someone.
'Nuff said
Here is a Direct Link to the pages.
http://web.archive.org/web/20010214020112/http:/home.att.net/~g.m.fowler/frame/Sausage1.htm
There are a number of other interesting recipe links in the drop down at the top of the page, from Pastrami to smoked Porcupine Eggs. Next project is to archive the rest of these resources. Will also make them available to them as is interested.
Lache pas la potate
Edit 12-8-10
It has been pointed out that these recipes do not necessarily reflect current United States safe food practices. This post is offered as a recipe archive, not as a how to make safe food guideline.
The original post is from '99 and recipes from all over the world. Standards vary as may your mileage.
Disclaimer: These recipes are posted for historical purposes only. They have not been reviewed or edited to include current best meat preserving practices. Use at your own risk and discretion. If you die from using them as written, I am not responsible and will not send flowers.
Use your common sense or if in doubt, ask someone.
'Nuff said
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