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A short, thick salted pork sausage, lightly seasoned and coloured red with saltpetre. They are an inferior version of French Cerelas and German Cervelat sausages - one reason being that they contain large quantities of rusk.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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