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A large sausage made from a mixture of beef and pork and very popular in Britain during the 17th and 18th centuries - although seldom seen now.

The sausages were/are highly-seasoned before being hot smoked, so keep well - then cooked in boiling water when required. It's name is probably derived from Polonia (the old name for Poland) - but some think it's a corruption of Bologna, also famous for its sausages.

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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