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Red sauce/brown or both?


buggerit
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Butter, preferably about an inch thick so it melts into the bread. Not bothered about sauce but if I had to choose it would be brown.

 

drop the bread into the pan for a few seconds to mop up all the juice and got a bit crispy...

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depends on what mood i am in but mostly red sauce, if no sauce available then more bacon is added and sometime i like brown sauce on it.


sausage again is mixture of both but more brown than red and fishfingers has always got to be red sauce.

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fishfinger and egg sarnies

 

:shock: What a strange mix,

 


Scuse me...but that is a culinary delight I may tell you....don't knock what you haven't tried...lol

 

I just know I'm gonna try this :lol:

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