Quote:
Originally Posted by Alf
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.
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Usersince2005 puts his in the freezer...
I've always preferred a beef sausage, sausage roll. Did you use pork ones?