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Home Cooking 8

seasoning homemade "sausage" (haggis)

biggreenmatt | Nov 29, 2011 05:50 AM

This is a question about haggis, but the principle really applies to any kind of sausage-esque dish where you need to spice and season the product without being able to taste it..

Last year I made a haggis for Robbie Burns night and though it turned out great, the seasoning was off and I want to get it right this year.

For the sausage/haggis/whatever makers among us, how do you test the seasonings of a dish where you're not able to taste it until after it's done and on the table?

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