The great Fortnum’s dish. Quality is everything. Sausage meat is relatively cheap, so buy free-range from the butcher. Happy pigs make for wonderful-tasting meat, and you really want to wallow in that flavor. Make sure the egg is a little undercooked too. The art is all in the ooze. Serve wth piccalilli and eat with your hands. — Tom Parker Bowles, author of Fortnum & Mason: The CookbookFor the Piccalilli recipe, click here.For the Mango Chutney recipe, click here.
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