Day 11 - Cheddar to Crediton
Sausages and the Donkey Whisperer After a night in the cell, we were thankfully released just in time for a hearty breakfast. Among other areas of stimulating conversation such as "what will the weather be today?" and "what's for lunch", breakfast chit chat has more recently been directed around the quality of the sausages. As we have endured our journey, one thing has been certain - wherever you are, the overall quality of a B&B is directly proportional to the quality of sausage served at breakfast, some of the best of which were served up today (as opposed to Thursday morning's that were like eating rubber fingers). Upon further research it appears the minimum meat content for a pork sausage is 42% (down to 30% if you remove the word pork from the labelling). We discussed our findings with the owner and she rather proudly revealed hers were the 93% ones made from Prince Charles' pigs. Needless to say, they were gorgeous. :-P Anyway, packed and read
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