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400 g (about a pound) Brussels sprouts, trimmed, tough outer leaves discarded if necessary, and halved
150 g (about 1/3 pound) chestnut mushrooms, washed and quartered
2 big fat cloves of garlic, sliced
50 g (about two ounces) Fields of Roast sausage
Juice of ½ lemon
½ tsp sugar
A generous amount (75-100 ml, or 3-4 tablespoons) olive oil
Salt and pepper
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 laerkin
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