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Venison sausage.
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<blockquote data-quote="Montana&#039;eer" data-source="post: 2505069" data-attributes="member: 113417"><p>Con Yeager has been our go to for a dozen or more years. The PA Bologna has a little spice to it, we add some brown sugar and instead of using all cold water as called for when mixing, I use a 50/50 mix of ice cold water and ice cold Franks Red Hot to giver it a little more kick.</p><p></p><p><img src="https://i.imgur.com/JflR1Wf.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p><img src="https://i.imgur.com/hlMJtQ2.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p>Good texture if double ground. Makes great sammy's and snacks.</p></blockquote><p></p>
[QUOTE="Montana'eer, post: 2505069, member: 113417"] Con Yeager has been our go to for a dozen or more years. The PA Bologna has a little spice to it, we add some brown sugar and instead of using all cold water as called for when mixing, I use a 50/50 mix of ice cold water and ice cold Franks Red Hot to giver it a little more kick. [IMG]https://i.imgur.com/JflR1Wf.jpg[/IMG] [IMG]https://i.imgur.com/hlMJtQ2.jpg[/IMG] Good texture if double ground. Makes great sammy's and snacks. [/QUOTE]
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Venison sausage.
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