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	<title>Sausage Making</title>
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	<link>http://sausagemaking.com.au</link>
	<description>Recipes, Information &#38; Products to help you make Sausages</description>
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		<title>Teewurst</title>
		<link>http://sausagemaking.com.au/recipe-items/teewurst/</link>
		<comments>http://sausagemaking.com.au/recipe-items/teewurst/#comments</comments>
		<pubDate>Mon, 18 Aug 2014 01:34:30 +0000</pubDate>
		<dc:creator><![CDATA[Daniel Walshaw]]></dc:creator>
		
		<guid isPermaLink="false">http://sausagemaking.com.au/?post_type=recipe&#038;p=2320</guid>
		<description><![CDATA[<p>Recipe Source: Meat and Sausages Image Source: Wikipedia Teewurst is a German spreadable sausage.</p>
<p>The post <a rel="nofollow" href="http://sausagemaking.com.au/recipe-items/teewurst/">Teewurst</a> appeared first on <a rel="nofollow" href="http://sausagemaking.com.au">Sausage Making</a>.</p>
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				<content:encoded><![CDATA[<div class="pf-content"><p>Recipe Source: <a href="http://www.meatsandsausages.com/sausage-recipes/teewurst">Meat and Sausages</a></p>
<p>Image Source: <a href="http://de.wikipedia.org/wiki/Teewurst#mediaviewer/Datei:Teewurst.jpg">Wikipedia</a></p>
<p><span style="color: #000000;">Teewurst is a German spreadable sausage.</span></p>
</div><p>The post <a rel="nofollow" href="http://sausagemaking.com.au/recipe-items/teewurst/">Teewurst</a> appeared first on <a rel="nofollow" href="http://sausagemaking.com.au">Sausage Making</a>.</p>
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		<title>Mettwurst &#8211; Braunschweiger</title>
		<link>http://sausagemaking.com.au/recipe-items/mettwurst-braunschweiger/</link>
		<comments>http://sausagemaking.com.au/recipe-items/mettwurst-braunschweiger/#comments</comments>
		<pubDate>Mon, 18 Aug 2014 01:25:03 +0000</pubDate>
		<dc:creator><![CDATA[Daniel Walshaw]]></dc:creator>
		
		<guid isPermaLink="false">http://sausagemaking.com.au/?post_type=recipe&#038;p=2318</guid>
		<description><![CDATA[<p>Recipe Source: Meat &#38; Sausages Image Source: Spreewald-Praesente German Spreadable Sausage</p>
<p>The post <a rel="nofollow" href="http://sausagemaking.com.au/recipe-items/mettwurst-braunschweiger/">Mettwurst &#8211; Braunschweiger</a> appeared first on <a rel="nofollow" href="http://sausagemaking.com.au">Sausage Making</a>.</p>
]]></description>
				<content:encoded><![CDATA[<div class="pf-content"><p>Recipe Source: <a href="http://www.meatsandsausages.com/sausage-recipes/metka" target="_blank">Meat &amp; Sausages</a></p>
<p>Image Source: <a href="https://www.spreewald-praesente.de/spreewald-shop/spreewald-wurst/frische-spreewald-wurstwaren/grobe-mettwurst-braunschweiger-art-200-g/a-1635/" target="_blank">Spreewald-Praesente</a></p>
<p>German Spreadable Sausage</p>
</div><p>The post <a rel="nofollow" href="http://sausagemaking.com.au/recipe-items/mettwurst-braunschweiger/">Mettwurst &#8211; Braunschweiger</a> appeared first on <a rel="nofollow" href="http://sausagemaking.com.au">Sausage Making</a>.</p>
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		<title>Metka</title>
		<link>http://sausagemaking.com.au/recipe-items/metka/</link>
		<comments>http://sausagemaking.com.au/recipe-items/metka/#comments</comments>
		<pubDate>Mon, 18 Aug 2014 01:12:23 +0000</pubDate>
		<dc:creator><![CDATA[Daniel Walshaw]]></dc:creator>
		
		<guid isPermaLink="false">http://sausagemaking.com.au/?post_type=recipe&#038;p=2316</guid>
		<description><![CDATA[<p>Recipe Source: Meat &#38; Sausages Image Source: Wiemcojem.pl Metka Sausage is a cold smoked uncooked sausage and is often classified as a fermented spreadable sausage. When properly made, metka sausage can be spread with a knife like butter. The sausage derives its name from German Mettwurst Sausage. Metka sausages were not cooked and they were [&#8230;]</p>
<p>The post <a rel="nofollow" href="http://sausagemaking.com.au/recipe-items/metka/">Metka</a> appeared first on <a rel="nofollow" href="http://sausagemaking.com.au">Sausage Making</a>.</p>
]]></description>
				<content:encoded><![CDATA[<div class="pf-content"><p>Recipe Source: <a href="http://www.meatsandsausages.com/sausage-recipes/metka" target="_blank">Meat &amp; Sausages</a></p>
<p>Image Source: <a href="http://poznan.wiemcojem.pl/produkt/metka-wdzona-1466" target="_blank">Wiemcojem.pl</a></p>
<p><span style="color: #000000;">Metka Sausage is a cold smoked uncooked sausage and is often classified as a fermented spreadable sausage. When properly made, metka sausage can be spread with a knife like butter. The sausage derives its name from German Mettwurst Sausage. Metka sausages were not cooked and they were less popular in summer months due to higher temperatures. With the advent of refrigeration the storing problem has been eliminated.</span></p>
</div><p>The post <a rel="nofollow" href="http://sausagemaking.com.au/recipe-items/metka/">Metka</a> appeared first on <a rel="nofollow" href="http://sausagemaking.com.au">Sausage Making</a>.</p>
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		<item>
		<title>Homemade N&#8217;duja Sausage</title>
		<link>http://sausagemaking.com.au/recipe-items/2314/</link>
		<comments>http://sausagemaking.com.au/recipe-items/2314/#comments</comments>
		<pubDate>Mon, 18 Aug 2014 00:44:35 +0000</pubDate>
		<dc:creator><![CDATA[Daniel Walshaw]]></dc:creator>
		
		<guid isPermaLink="false">http://sausagemaking.com.au/?post_type=recipe&#038;p=2314</guid>
		<description><![CDATA[<p>Recipe &#38; Image by: Passione Per Cucina N&#8217;duja is a spicy spreadable sausage made with pork. It is typically made with parts of the pig such as the shoulder, belly and jowl, as well as a mixture of spices. It is a Calabrian variation of salami, loosely based on the French andouille</p>
<p>The post <a rel="nofollow" href="http://sausagemaking.com.au/recipe-items/2314/">Homemade N&#8217;duja Sausage</a> appeared first on <a rel="nofollow" href="http://sausagemaking.com.au">Sausage Making</a>.</p>
]]></description>
				<content:encoded><![CDATA[<div class="pf-content"><p>Recipe &amp; Image by: <a title="Passione Per Cucina on Cucumbertown" href="http://paspcucina.cucumbertown.com/" target="_blank">Passione Per Cucina</a></p>
<p><span style="color: #2b5166;">N&#8217;duja is a spicy spreadable sausage made with pork. It is typically made with parts of the pig such as the shoulder, belly and jowl, as well as a mixture of spices. It is a Calabrian variation of salami, loosely based on the French andouille</span></p>
</div><p>The post <a rel="nofollow" href="http://sausagemaking.com.au/recipe-items/2314/">Homemade N&#8217;duja Sausage</a> appeared first on <a rel="nofollow" href="http://sausagemaking.com.au">Sausage Making</a>.</p>
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		<title>Leberwurst (Liverwurst)</title>
		<link>http://sausagemaking.com.au/recipe-items/leberwurst-liverwurst/</link>
		<comments>http://sausagemaking.com.au/recipe-items/leberwurst-liverwurst/#comments</comments>
		<pubDate>Mon, 18 Aug 2014 00:27:50 +0000</pubDate>
		<dc:creator><![CDATA[Daniel Walshaw]]></dc:creator>
		
		<guid isPermaLink="false">http://sausagemaking.com.au/?post_type=recipe&#038;p=2312</guid>
		<description><![CDATA[<p>Recipe Source: Organicauthority.com Image: TheCulinaryGeek</p>
<p>The post <a rel="nofollow" href="http://sausagemaking.com.au/recipe-items/leberwurst-liverwurst/">Leberwurst (Liverwurst)</a> appeared first on <a rel="nofollow" href="http://sausagemaking.com.au">Sausage Making</a>.</p>
]]></description>
				<content:encoded><![CDATA[<div class="pf-content"><p>Recipe Source: <a title="Organic Authority - Leberwurst Recipe" href="http://www.organicauthority.com/foodie-buzz/leberwurst-germanys-beloved-pate-with-recipe.html" target="_blank">Organicauthority.com</a><br />
Image: <a title="TheCulinaryGeek" href="https://www.flickr.com/photos/preppybyday/4663433408/sizes/z/in/photostream/" target="_blank">TheCulinaryGeek</a></p>
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		<title></title>
		<link>http://sausagemaking.com.au/2253/</link>
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		<pubDate>Thu, 24 Apr 2014 06:34:32 +0000</pubDate>
		<dc:creator><![CDATA[Daniel Walshaw]]></dc:creator>
		
		<guid isPermaLink="false">http://sausagemaking.com.au/?p=2253</guid>
		<description><![CDATA[<p>/images/aussierecipes.jpg</p>
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		<title>Meat Mixers</title>
		<link>http://sausagemaking.com.au/meat-mixers/</link>
		<comments>http://sausagemaking.com.au/meat-mixers/#comments</comments>
		<pubDate>Thu, 24 Apr 2014 05:25:43 +0000</pubDate>
		<dc:creator><![CDATA[Daniel Walshaw]]></dc:creator>
		
		<guid isPermaLink="false">http://sausagemaking.com.au/?p=2232</guid>
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		<title>Smokehouses, Smokers &amp; Accessories</title>
		<link>http://sausagemaking.com.au/smokehouses-smokers-accessories/</link>
		<comments>http://sausagemaking.com.au/smokehouses-smokers-accessories/#comments</comments>
		<pubDate>Thu, 24 Apr 2014 05:25:43 +0000</pubDate>
		<dc:creator><![CDATA[Daniel Walshaw]]></dc:creator>
		
		<guid isPermaLink="false">http://sausagemaking.com.au/?p=2235</guid>
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		<title>Sausage Nozzles (Funnels)</title>
		<link>http://sausagemaking.com.au/sausage-nozzles-funnels/</link>
		<comments>http://sausagemaking.com.au/sausage-nozzles-funnels/#comments</comments>
		<pubDate>Thu, 24 Apr 2014 05:25:43 +0000</pubDate>
		<dc:creator><![CDATA[Daniel Walshaw]]></dc:creator>
		
		<guid isPermaLink="false">http://sausagemaking.com.au/?p=2233</guid>
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		<title>Preparation</title>
		<link>http://sausagemaking.com.au/preparation/</link>
		<comments>http://sausagemaking.com.au/preparation/#comments</comments>
		<pubDate>Thu, 24 Apr 2014 05:25:43 +0000</pubDate>
		<dc:creator><![CDATA[Daniel Walshaw]]></dc:creator>
		
		<guid isPermaLink="false">http://sausagemaking.com.au/?p=2237</guid>
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