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Old 21-06-2023, 09:06 PM #7
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Join Date: Jun 2009
Location: Wapping
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Quote:
Originally Posted by parmnion View Post
I prefer the sausage to be intact.
It is.

If you wanted to be professional. You can roll your sausage meat in to shape in some cling film and let it rest in the fridge to set. I don't have time for that; I'm a busy man.

Last edited by Alf; 21-06-2023 at 09:08 PM.
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