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Joined 1 year ago
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Cake day: June 12th, 2023

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  • Easiest way is local butchers plain high meat pork sausage, they come out of the skin way easier than store and they shrink less.

    Then burger papers and a press, to get them very thin usually about half to 1 sausage per patty. High sear like a steak to get good charring let them rest with the cheese bettwen them while doing the eggs.