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Classic limousine service in the Greater Birmingham
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Recipe info
Category: I'm Feeling Crazy
Rating: 5.00
Contributor: dwg
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Spicy Sqirrell Sausage Spagetti
1 gal. ice cold Pabst Blue Ribbon beer
5 lbs. sqirrell with most of the fur removed and intestines removed and reserved for stuffing sausages.
1/2 cup Morton's curing salt with salt peter added.
1 Tbls. cracked black pepper.
2 tbls. cayenne pepper.
20 beer nuts
2 deer nuts
1 lb. angel hair pasta cooked al dente
2 qts. Ragu squirel and pepperoni flavored pasta sauce

1. Take beer and pour into the cook.
2. Grind sqirell coarsly don't worry bout small bones and cartilage. Add salt and pepper.
3.Using your thumb and fore finger, extrude any remaining undigested food and fecal matter and put down the garbage disposal or feed it to a dog, if you have one.
4.Stuff the intestines carefully with sausage mixture, trying not to rupture.
5. Simmer sausage in pasta sauce
6. Serve over hot noodles.
7. Eat and take a nap.
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