A lighter alternative to pork sausages. These are spiced with mace and white pepper to let the meat speak for itself
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Put a non-stick pan over a medium heat then add the sausages. A little of the fat from the sausages will start to come out as they warm up, turn the sausages in the hot fat to coat them
Keep cooking for 15-20 mins, moving them around in the pan and turning them over regularly so they all cook evenly.
They’ll be ready when the outside of the sausages are a deep golden brown and the inside is pale but with no sign of pink or blood. Cut open to check.
Ingredients: chicken mince, water, salt, sodium sulphate, white pepper, mace, rusk
Allergen Advice: For allergens, including cereals containing gluten, see underlined ingredients
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