You obtain then grill no less than 100 plump pork sausages. Place them all into a deep pot then let the top sausage juices slowly ‘trickle down’. Wait at least 20 minutes till a sea of pork fat pools at the bottom of the warm pot. Gently proceed to remove the top “spent” sausages and discard. Proceed to eat the 2 dozen ones soaking in the 10cm deep “flavour pool”. No bread or sauce sauce necessary (sauces are full of sugar and bread makes you fat).
You can thank me later.