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Pork and Leek Sausages
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<blockquote data-quote="Durthic" data-source="post: 455265" data-attributes="member: 89445"><p>Not at all! I know exactly what goes into them, probably better than most, and actually used them in a post on here in another thread. I am honestly amazed that they are allowed to be put up for sale to be honest!</p><p></p><p>My aim with the recipes I post is to adapt existing recipes that are unfriendly to those who have diabetes (my father has it, thus the reason I spend so much time outside of butchering at work working on these things), to be able to continue to have foods that they used to have, but to do it in a way that uses only ingredients that naturally occur, and can easily be found in the shop, but most importantly to make them not taste like they have been specially adapted or developed for those who have diabetes. They should still have as much flavour as they should, if not be higher quality than what you can get from the shops.</p><p></p><p>The best thing about what I'm doing though, is being able to share it with everyone on here. By giving them the recipes I am developing for my family, I am also giving people here the chance to be able to enjoy food that they not only know what is in it, but can allow them to take control of their food and have it how they want it. Not how a company defines they should have it.</p></blockquote><p></p>
[QUOTE="Durthic, post: 455265, member: 89445"] Not at all! I know exactly what goes into them, probably better than most, and actually used them in a post on here in another thread. I am honestly amazed that they are allowed to be put up for sale to be honest! My aim with the recipes I post is to adapt existing recipes that are unfriendly to those who have diabetes (my father has it, thus the reason I spend so much time outside of butchering at work working on these things), to be able to continue to have foods that they used to have, but to do it in a way that uses only ingredients that naturally occur, and can easily be found in the shop, but most importantly to make them not taste like they have been specially adapted or developed for those who have diabetes. They should still have as much flavour as they should, if not be higher quality than what you can get from the shops. The best thing about what I'm doing though, is being able to share it with everyone on here. By giving them the recipes I am developing for my family, I am also giving people here the chance to be able to enjoy food that they not only know what is in it, but can allow them to take control of their food and have it how they want it. Not how a company defines they should have it. [/QUOTE]
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