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This sausage recipe is from Chef Vitaly Paley's "The Paley's Place Cookbook" and is used in his Savory Bread Pudding.

The Martha Stewart Show, December Winter 2008, The Martha Stewart Show, Episode 4055

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Recipe Summary

Yield:
Makes about 1 1/4 pounds
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine all ingredients in a large bowl and mix thoroughly. Gather sausage mixture together in a ball, cover, and refrigerate overnight. Sausage may be frozen for up to one month.

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Reviews

1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0