tag:blogger.com,1999:blog-23512900.post8450648890286642696..comments2024-01-25T19:53:51.181-06:00Comments on Saucisson MAC: Cambridge Sausage and Mashmachttp://www.blogger.com/profile/11444440937979817019noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-23512900.post-38154821557189654182011-11-04T01:06:43.290-05:002011-11-04T01:06:43.290-05:00This sounds awesome and good to see you flying the...This sounds awesome and good to see you flying the flag for British Sausage Week across the ocean. <br /><br />We use rusk or bread as a filler so when the meat contracts when it's cooking the filler helps the sausage keep it's shape. <br /><br />The UK is a nation of sausage lovers. We have nearly 500 different varieties and if you take into account the way butchers make those you can Sausage Kinghttp://www.sausagefans.co.uknoreply@blogger.com