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Sausage stuffer for charcuterie, forcemeat preparations
Natural hog casings for fresh and cured sausages
Sweet anise flavor — Italian sausage, five spice, seed crust
Earthy sage — brown butter, sausage, Thanksgiving stuffing
French-engineered grinding mechanism — lifetime pepper mill
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Sausage stuffer for charcuterie, forcemeat preparations
Natural hog casings for fresh and cured sausages
Sweet anise flavor — Italian sausage, five spice, seed crust
Earthy sage — brown butter, sausage, Thanksgiving stuffing
French-engineered grinding mechanism — lifetime pepper mill
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Slice peppers in half lengthwise. Remove seeds and veins. Cook sausage in small skillet, breaking up very fine until done. Combine sausage, oregano, bread crumbs, cheeses and salt and pepper. Stuff mixture into peppers. Place on a baking sheet and bake at 400 for 15-20 minutes. Sprinkle with Pecorino Romano cheese. Serve with warm marinara sauce. Serves 4.