Smoked lotus root neck sausage
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Recipe by: piet-jan
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Main Ingredients:
2 oz. pheasant neck meat
1/4 tsp szechuan pepper
4 oz. lotus root, pared, blanched
Cooking Preparation of the Recipe:
Combine neck meat and pepper; stuff into lotus root. Hot smoke for 20 to 25 minutes. Let cool; refrigerate overnight. Slice into 8 portions.
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