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Cured farmers sausage in Austria, Switzerland and Germany was historically prepared with a dark coating to preserve and distinguish it from other varieties. Slice on the diagonal to reveal the bright cerise-coloured centre filled with smoky flavour, pepper, ginger, coriander and cardamom.
Cured farmers sausage in Austria, Switzerland and Germany was historically prepared with a dark coating to preserve and distinguish it from other varieties. Slice on the diagonal to reveal the bright cerise-coloured centre filled with smoky flavour, pepper, ginger, coriander and cardamom.
