I’m not much of a chef, so my instinct is that you’d end up with a soggy sausage, but what you’re saying is it’s quite firm at the end?
Comment on Daily Discussion Thread: Monday, 24 February 2025
Seagoon_@aussie.zone 8 hours agoI actually use smoked sausage called rookwurst. I put the whole sausage in ( shut up ) , it swells up, ( shut up ) then drag it out and slice it to have with the soup .
I also put a tiny bit of maggi seasoning in my bowl of soup.
iow, why not, there are many different recipes and they all taste good
Force_majeure123@aussie.zone 7 hours ago
🤣
Bottom_racer@aussie.zone 7 hours ago
I had to read that as if vicky pollard spoke it:
Shut up
dumblederp@aussie.zone 7 hours ago
“Don’t be givin me evils”