4 thoughts on “Cs&Cs Extra Edition: pork and chard sausage

  1. I made this a few weeks ago (I’ve eaten the original in France so I kind of knew what I was making) and found it extremely dry. It seemed weird to me to cook the pork (completely) before you cook it again in the oven. My instinct tells me the pork only needs to be cooked once in the oven (but what do I know?). Not one of our favourites 😦

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  2. So, I left the pork raw until it went in the oven and it worked! We thought the dish was delicious. I wonder of that is how it is supposed to be written, because it cooked through in the same amount of time the recipe says to bake them? I wish I had baked my sausages on a rack because they gave off a lot of liquid.

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