Thread: Labor Day Menus
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Old 09-02-2004, 04:03 PM   #49
somebody shut me the fark up.
Bill-Chicago's Avatar
Join Date: 08-11-03
Location: Chicago Western Burbs, but always south of Madison Ave.

your right solid. shove it in there, but some sausage are bun length and you need 2.

just freezer it and shove it in. searing wastes juices and fats. IMO

Do it the night before, the sausage will thaw. Not like frozen solid (Solid), just 4 hours or so.

The death of "willkat98"

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