thaigerd Posted April 19, 2009 Share Posted April 19, 2009 I think I've found my final formula for Cumberlands . Butchering the whole morning with my wife to get this done: They are quite juicy and have a light sage flavouring, I did not use too much bread crumbs. Gerd Link to comment Share on other sites More sharing options...
sbk Posted April 19, 2009 Share Posted April 19, 2009 Time to spend Sundays at the Gerd family home Link to comment Share on other sites More sharing options...
zaphodbeeblebrox Posted April 19, 2009 Share Posted April 19, 2009 You are the sausage king of Phuket. Nice handi-work. Link to comment Share on other sites More sharing options...
tutsiwarrior Posted April 19, 2009 Share Posted April 19, 2009 gerd...care to share the recipie? I got a sausage attachment on my meat grinder and etc... Link to comment Share on other sites More sharing options...
thaigerd Posted April 19, 2009 Author Share Posted April 19, 2009 gerd...care to share the recipie? I got a sausage attachment on my meat grinder and etc... No problem at all, just pm to me and I will reply to get you my recipe. Gerd Link to comment Share on other sites More sharing options...
TheWalkingMan Posted April 19, 2009 Share Posted April 19, 2009 Sausages are an interesting food and each country seems to have its own idea of what constitutes a good one. Yours look tasty, but I have a craving for some Louisiana Hot Links... You should have a summer party... Call it the "Annual Gerd Sausage Festival, Come on and take a bite" TheWalkingMan Link to comment Share on other sites More sharing options...
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