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April 24, 2009

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Carol Thompson

where do you buy the funnels for making sausage?

ljsousa

I can't believe it's that simple. I am definitely going to try this and make up some of my own recipes.

mary ann

Carol, try Vitantonio 216-946-1661; they sell one for $5.15 and it is model #107

The SausageMaker in Buffalo, NY also sells sausage funnels

lawrence cheeley

Ciao marianna!! Ci siamo incontrati a Buffalo due volte..all'Albright Knox Galleria dell'Arte e alla festa italiana su Hertel Avenue--grazie per la ricetta!! Lorenzo di Buffalo!!

mary Ann Esposito

Ciao Lorenzo,

Grazie per le notizie. Certo, ti ricordo!

Marianna

Andrea

Mary Ann,
I live in the Buffalo New york area and we always have Italian Sausage with Romano Cheese and Parsley. In my travels in Italy and various other States in the US, the sausage makers claim that never heard of putting cheese in the sausage. Did you have this type of sausage when you once lived in Buffalo.

mary Ann Esposito

Hi Andrea,

I can honestly say we never put parsley or cheese in the sausage we made at home and I know it is not done in Italy either. The quality of the pork is so good in Italy that the philosophy is less is more; Let the pork flavor come through unadulterated. It was nice to hear from a fellow Buffalonian! Thanks for writing.

Mary Ann

Ray Caputo

does anyone know where to purchase a sausage funnel? I have tried Vitantonio (# listed is not in service), and Sausage Maker in Buffalo no longer sells them

Selena

Thanks for the read. I agree with the points you made. http://www.rapidmediafire.com also has peoples thoughts on the matter.

Rob Poulos

That's very creative! Not to mention it looks extremely tasty! Thank you for sharing the recipe! =)

JOHN

CIAO MARIANNA.
I LOVE ALL YOUR PROGRAMS AND ESPECIALLY LOVED YOUR SAUSAGE MAKING RECEIPE, BUT I REMEMBER IN YOUR RECEIPE ON THE PROGRAM YOU MENTIONED ANOTHER SPICE, I THINK IT WAS A POWDER VERSION OF FENNEL, FINOCHIO, OR FENNOCHIO. AM I SAYING THIS CORRECT. IF SO, HOW MUCH SHOULD BE USED. I LIVE IN PHOENIX AND THE ITALIAN DELI I GO TO I DON'T THINK THE EVEN USE THE FENNEL SEED. I AM ORIGINALLY FROM CT. AND I SURE DO MISS THE ITALIAN FOODS BACK THERE. I AM FULL ITALIAN DECENT, AND MY DAD WAS A CHEF WHO ONCE TAUGHT AT THE CIA WHEN IT WAS IN ITS INFANCY. TKS. JOHN

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