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Aussie rules at Randalls


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Fancy a change from pork sausages? If so head for Randalls in Wandsworth, South London. In conjuction with Banrock Station wines they are making kangaroo, emu and crocodile sausages which are being snapped up by customers in Wandsworth.

The "Banrock Banger" meats have all been marinated in different wines. The sausages are made on site at Randalls by Aussie Michael Nugee.

The chunky crocodile sausage is soaked in cabernet sauvignon, for zingy spices and peppery shiraz flavours try the kangaroo banger or for a more delicate taste, opt for the emu sausage with merlot and fennel.

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