Pork (71%), tomatoes (10%), rusk (wheat flour, salt), sundried tomato paste (sun dried tomato, tomato paste, rapeseed oil, salt, white sugar, basil, garlic, oregano), red onion, tomato paste, herbs, sea salt, white sugar, emulsifier diphosphates, spirit vinegar, garlic, preservative sodium metabisulphite, black pepper., Filled into natural pork casings
If I were to use only sundried tomatoes (from a jar), would this make a decent enough sausage?
Cheers,
Jamie