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5 lb Beef Chuck, fine ground
Combine all ingredients, mix well and stuff into lamb or hog casing.
It's not necessary to precook these sausages. But if you decide to,
bring to a boil and simmer for ten minutes. Rinse in cold water.
3 tb Coriander
1 1/2 ts Cayenne
1 1/2 tb Salt
1/2 c Onions, grated
1 c Nonfat dry milk
1 1/2 ts Mace
5 Garlic Cloves, pressed
1 c Water
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