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Twice-Cooked Pork Sausages on Bubble and Squeak with Sweet Chilli Sauce
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Par-boiling the sausages before frying them changes their texture, making them much firmer. Although the sauce is Asian in origin, it goes incredibly well with the sausages.
This all-action dish is rousingly matched by nose-ticklingly good ginger beer.
Typical values per serving:
This recipe was first published in December 2007.