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	<title>Road To… &#187; blood</title>
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		<title>Step by Step Blood Sausage en Croute</title>
		<link>http://www.4505meats.com/bestbyfarr/2008/09/30/step-by-step-blood-sausage-en-croute/</link>
		<comments>http://www.4505meats.com/bestbyfarr/2008/09/30/step-by-step-blood-sausage-en-croute/#comments</comments>
		<pubDate>Tue, 30 Sep 2008 09:33:41 +0000</pubDate>
		<dc:creator>Ryan Farr</dc:creator>
				<category><![CDATA[Charcuterie]]></category>
		<category><![CDATA[Good Shit]]></category>
		<category><![CDATA[Technique]]></category>
		<category><![CDATA[blood]]></category>
		<category><![CDATA[bread]]></category>
		<category><![CDATA[cream]]></category>
		<category><![CDATA[CVap]]></category>
		<category><![CDATA[fat]]></category>
		<category><![CDATA[sausage]]></category>

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		<description><![CDATA[Soak bread in cream mix, when real soft blend with hand blender until smooth.  Blanch fat back in boiling water until soft all the way through (for about 25 min.), set aside.  Sweat the onions in butter until soft, but &#8230; <a href="http://www.4505meats.com/bestbyfarr/2008/09/30/step-by-step-blood-sausage-en-croute/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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