Quote:
Originally Posted by allen newell
Just to add to what Dean has said above: For all those sausage lovers out there, I made and will bring approx 5 lbs of semi-sweet Italian sausages with fresh rolls and peppers and onions for topping. 5 lbs yielded about 13 large links. Anything left over cna be taken home so there will be no waste (my daughters have already laid claim to any left over). These are all pork sausage - no hidden venison ground in. They are good.
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Allen,
You going to the Southern, those sausages sound damn good......!
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