Originally Posted by
struth
yes, hp... the sausage wasnt great.. simon howie but it just wasnt right. the roll i expected to be crap and was as it wasnt made with wheat, but if sausage had been better it would have just about passed. best lorne is ayrshire followed by a good butchers. ayrshire traditional lorne usually has lamb in it as well as beef. its dearer but very nice. the rusk should also be pinhead, and enough fat shoyld be in it to cook it
I sometimes take skin off some good cumberland sausages..mash some black pudding into it and finely chopped onion, form into squares and into a butty ..with chop sauce..(when I can find it for sale)
'ANDSOME IN THE SUMMER..'ORIBBLE IN THE WINTER. Barney Milne
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