Peeled 20 lbs of onions. Cubed and ground 20 lbs of liver, 20 lbs of pork belly, and then ground the 20 lbs of onions. All in a basement chest freezer now, chilling down for a second grinding, then mixing with spices.
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GP Oooooo. Yummy.
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GP I only asked because there was this hole in the wall meat shop place in STL when I went to school there that had *the best* smoked liver sausages. I'm drooling right now thinking about it.
End of conversation
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