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anastasia-food Dec 5, 2016

With no rusk to soak up the fat these sausages are frequently pricked to stop them exploding whilst being cooked but I hate to see good fat go down the drain and I think with careful control of heat, and a bit of luck, you can get away without doing this.

1 comments
anastasia-food Dec 5, 2016

With no rusk to soak up the fat these sausages are frequently pricked to stop them exploding whilst being cooked but I hate to see good fat go down the drain and I think with careful control of heat, and a bit of luck, you can get away without doing this.