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Italian sausages
Preparation info
- Difficulty
Easy
Appears in
By Keith Floyd
Published 1994
Method
The sausages sold over the bar at my modest emporium – ‘Floyd’s Inn (Sometimes)’ – are popular and they are very good and made by my butcher at Bridgetown in Totnes. They are chunky, traditional pork sausages, girt big ’uns. Long live the British Sausage. Long live Bridgetown.
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