Reply to post: Re: Proper rashers please

The ultimate full English breakfast – have your SAY


Re: Proper rashers please

As a skint student I did a couple of shifts in a factory making cheap "value"supermarket snags (the kind that lose their shape if defrosted). I don't mind the less appetising parts of an animal and the sausages were mostly made up of colourless fat and gristle. It was the amount of chemicals added (to make them pink etc) and "filler" that swore me off the cheap ones.

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