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Karl’s Sausage Kitchen pt. 2

July 6, 2008

Here’s a wonderful selelction of encased meats that we feasted on the
weekend prior to our wedding. I picked up some brauenwursts (the
little fat ones) and some smoked polish sausages to compliment the
burgers for my last cookout as a bachelor.

The brauenwursts were a mixture of veal and pork, finely ground with
heavy spices. The smoked sausages were half cooked rough ground
sausages with plenty of smoky flavor. A fine way to dine if you’re not
worried about living tomorrow.

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