OK, there's a time a place for High Street sausage roll, normally around 10 am on a hungover Sunday. But, if you want a real sausage roll, it's got to be made with real ingredients, wrapped in quality pastry. We trim our pork shoulder, add real veggies, pickle - gotta be Branston - and bind it in the right amount of pork lard to provide a delicious alternative to the high street. For you Aussies, pour the sauce on, but for you Brits it's great to eat 'em au naturale.
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