Читать книгу Fortnum & Mason: Christmas & Other Winter Feasts - Tom Bowles Parker - Страница 11

Venison sausages would be ideal, but don’t sweat too much if they’re difficult to find – any decent pork sausage will do fine. The key is to cook them slowly, over a low heat, turning them occasionally in a languorous manner. This could take up to 20 minutes, but the wait is well worth the bother.

& the perfect accompaniment – a glass of Crozes Hermitage