Using a fork, mix together the sausagemeat, mustard powder, herbs and black pudding. Using your hands, mould the mixture into two long sausage shapes. Cut the pastry in half lengthways.
It’s official, Westmere Butchery has taken out the top prize in this year’s sausage awards with its pork and leek iteration. The historic Auckland business received the Supreme Award accolade ...
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