Instructions: Mince all the ingredients together and bind with the egg white. Place into a piping bag and fill the sausage skins.

Tie to the required size and cook.

Sauce: Drain the peas and rinse with cold water. Melt the butter and add the chopped shallot. Add the crushed garlic and sweat off. Add the bacon.

Add the peas and thyme and stock. Bring to the boil, simmer. Liquidize until smooth.

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