What's your favourite sausage?
Discussion
Stayed in a hotel in the Peak District over Christmas and the very comprehensive and delightful breakfast recipe included Hobday sausages... OMG they were to die for.. traditional family run butchers sausages
Apologies if this has been done I did search but really find anything recent about favourites....
What's yours
Sorry should read breakfast menu not recipe
Apologies if this has been done I did search but really find anything recent about favourites....
What's yours
Sorry should read breakfast menu not recipe
Edited by ChilliWhizz on Wednesday 22 February 15:40
I have a fondness for chipolatas at the moment, don't know why but do.
As for cooking sausages, frying pan, low low heat and cook for ages, turning them a few degrees every few minutes until evenly dark brown and or an outer crust / shell has formed. Never prick them!
[edit]
As for some of the gormet type sausages, I find them a bit too 'piggy' and much prefer cheap and cheerfuls, which if cooked correctly are still lush.
As for cooking sausages, frying pan, low low heat and cook for ages, turning them a few degrees every few minutes until evenly dark brown and or an outer crust / shell has formed. Never prick them!
[edit]
As for some of the gormet type sausages, I find them a bit too 'piggy' and much prefer cheap and cheerfuls, which if cooked correctly are still lush.
Edited by colin_p on Wednesday 22 February 17:09
Digger said:
How do you cook yours?
I haven't cooked any for a while but last time I followed a suggestion of frying them low and slow for about 30 minutes.
Last ones were iirc Tesco finest bramley apple, and their caramelised onion ones were ok as well.
Low and slow all the way. Keeps them from bursting and releasing their delicious juices. I haven't cooked any for a while but last time I followed a suggestion of frying them low and slow for about 30 minutes.
Last ones were iirc Tesco finest bramley apple, and their caramelised onion ones were ok as well.
We've got a brilliant butchers near us going by the well deserved name of T.H.E. Best Butchers (http://www.thebestbutchers.co.uk , Little Brickhill near Milton Keynes) who make simply fantastic sausages in lots of varieties. The simple 'Butchers Specials' are brilliant but my favourite is the Black Pudding and Caramelised Onion version which are sublime! Well worth a trip if you're in the area. They've got a special drying room where they mature their beef too and their steaks really are the best I've come across in the UK.
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