Okay, this is clearly neal evans the VERY best sausage horns I

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Okay, this is clearly neal evans the VERY best sausage horns I've made until now, and I have therefore neal evans tried some recipes off. Buttermilk is really helping to accentuate the butter in the recipe and cheese also provides a delicious and exciting "dispute". Now as I write this recipe has already been avprøvet 3 times more, so approved, it was it! There is a relatively neal evans large recipe, but it can easily be halved if it is. 20 sausage stuffer need: 50 g yeast 3 dl kærnemælk (or buttermilk) 1 teaspoon salt 1 teaspoon sugar 1 egg 600 g flour 100 g butter 1 dl grated Emmental cheese (or other white cheese) 10 frankfurters Bisected Start with having all ingredients minus the cheese and butter in a food processor and let it run at low speed for 5-10 minutes. Add cheese and butter (in tern) and let it run the same time again. Cover the bowl and let the dough heven at least 30 minutes, preferably a bit more. Share sausages in half and divide the dough in 20's pieces. It should be sticky. Roll, clap or do as you normally do when you pack sausages in - I may well li 'that looks a bit out in the end, that they did this time. Distributed on two baking neal evans sheets, and covered it again. Let them raise after 20-30 minutes, while allowing you heat the oven to 200 degrees. Bake at 200 degrees for 15-20 minutes, but stay tuned along the way, suddenly it goes fast!
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