Garry Tarpley we haven’t cooked any links yet, but we sampled the meat left in the stuffer and the single blowout. I would say the flavor is more like a breakfast sausage than what I would consider a brat.
Stuffer
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Re: Portugese Chourico and Linguicua
What stuffer did you use?
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meachdawg34
We found one online that is hand crank. We keep our sausage rustic, some small chunks and ground mixed together
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