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Guthorm

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  1. I actually just remembered I never add anything too complicated in my sausages. When we finish making sausages we like to hang them dry, the flavor just sink right in. I do remember adding powder in it though, I did a google translate and the name apparently is called Allspice? There are of course salt and pepper, I doubt garlic was involved though. Cured sausage is a new concept to me since I don't think it was ever popular in China. Where did you get the intestines from anyway? I actually wanted to make some sausages after a boring day but there are never any at the market. Do the supermarkets over there just sell them?

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