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Jay Peek
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Please, Tony, share your incredible blood sausage recipe! Ever since watching two Swiss Chef Instructors make blood sausage while I was in culinary school, I have been fascinated by boudin noir! I have recently found a ready source for the ingredients and would love to try your recipe/technique. The cavatelli look AWESOME too.
Toggle Commented Sep 18, 2010 on Blood Sausage Cavatelli at IDEAS IN FOOD
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Sep 17, 2010