This could just be me having recently ground up a bit of leanish pork shoulder with some (also pork) belly scraps and made a fresh, mild, patty sausage out of it, but, well, a mild sausage would be lovely. For some reason I think weisswurst, something of that ilk. Or a DIY-wurst with a little celery seed and some black pepper and onion.
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Date: 2010-03-28 01:27 am (UTC)