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Old 11-08-2017, 02:51 PM   #4
dope hunter
Ten Point
 
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Join Date: Mar 2012
Location: Sherman, TX
Hunt In: Throckmorton
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When I cook the sausage it seems like all the fat liquefies and runs out when you cut the link leaving a dry sausage.
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Can you explain the process you are going through? Are you cooking the sausage prior to freezing?
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