Last time I had saussages I put them in a small dish on a bed of onions for an hour, keeping in mind that I was going to put them all in a mustardy baggette.
But when I went to take them out, they were actually floating in liquid and I realised that was actually liquid fat and I don't really want to put that inside me, but it looked so tastey that I had a few bits and then I could feel it inside me saying "WE'RE CLOGGING UP YOUR ATTERIES !!! NO THIS SHIRT DOESN'T MAKE YOU LOOK FAT - I DO". So I forced myself to be a bit sick instead.
( G/PP 💩💩💩💩💩&#128, Thu 18 Nov 2010, 16:47, 1 reply, 15 years ago)

You do need to drain the fat off them, for sure.

( Monty Boyce, My cheese game is strong, Thu 18 Nov 2010, 17:07, Reply)