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  RPAH Allergy Unit: +61 2 9515 3300

Camperdown NSW AUSTRALIA www.slhd.nsw.gov.au/rpa/allergy

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Meaty hints

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SAUSAGES Use fresh mince (no preservatives), rice flour and salt (shallots & garlic optional). For sausage mince use 1 kg very lean meat and 250 g of fat, ie. the equivalent proportions of a lamb chip with all the fat. … Continue reading

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