Discussion
Accompaniments.
Cut 2 onions in half then slice as thinly as possible
Fry (we still allowed to do that?) gently in a little oil and butter until soft but not brown
Add shake of soy, Lea&Perrins, pinch of brown sugar and half teaspoon of Marigold veg powder
Splash of wine or beer and simmer until absorbed
Black pepper/favourite mustard/redcurrant jelly etc only increase the joy.
Boil some non-supermarket/generic potatoes in salted water with;
Chopped onion, chopped carrot and handful of cabbage....erm..chopped
Drain when tender and mash with fromage frais/cream/milk in decending order of desirability
Add the green bit from spring onions (chopped?) and some butter.
While eating it, if you're very quiet, you can almost hear your arteries furring up
Cut 2 onions in half then slice as thinly as possible
Fry (we still allowed to do that?) gently in a little oil and butter until soft but not brown
Add shake of soy, Lea&Perrins, pinch of brown sugar and half teaspoon of Marigold veg powder
Splash of wine or beer and simmer until absorbed
Black pepper/favourite mustard/redcurrant jelly etc only increase the joy.
Boil some non-supermarket/generic potatoes in salted water with;
Chopped onion, chopped carrot and handful of cabbage....erm..chopped
Drain when tender and mash with fromage frais/cream/milk in decending order of desirability
Add the green bit from spring onions (chopped?) and some butter.
While eating it, if you're very quiet, you can almost hear your arteries furring up
satchbot said:
Stick to Waitrose sausages 
Right, quick thread resurrection here...I love sausages but recently whichever brand I buy they always seem to split and I hate that! I fry them in a little oil, very slowly over a low heat, turning them frequently in the early stages to ensure they don't curl but they always go and split! My wife shops in Waitrose & Sainsburys so anyone got any tips on which are the best and don't split?
p.s. I'm not talking about "speciality sausages for BBQs etc. but plain good old fashioned pork sausages for breakfast and I don't like them too coarse inside.
don4l said:
RichB said:
Ah ha, but I prefer to fry them. Thing is up until about a year ago I could guarentee to fry them without splitting them but not any more 
Have you tried spiking them with a fork before frying them?Don
--
I have never split a sausage when frying, and I cook mine the way you do, so I dont know what you are doing wrong
On a related aside, I made this: http://www.rickstein.com/Hot-Toulouse-sausages-wit... last night. Stunning. Basic, but stunning.
pixel chick said:
don4l said:
RichB said:
Ah ha, but I prefer to fry them. Thing is up until about a year ago I could guarentee to fry them without splitting them but not any more
Have you tried spiking them with a fork before frying them?Don
--
I have never split a sausage when frying, and I cook mine the way you do, so I dont know what you are doing wrong
t sausages (and they do have a purpose, properly dirty fry ups for example), then you must prick them as the fat content will make them burst. Quality saussies don't need the prick.
pixel chick said:
don4l said:
RichB said:
Ah ha, but I prefer to fry them. Thing is up until about a year ago I could guarentee to fry them without splitting them but not any more
Have you tried spiking them with a fork before frying them?Don
I have never split a sausage when frying, and I cook mine the way you do, so I dont know what you are doing wrong
God this is pistonheads and everyone is recommending buying bloody vauxhall astras of the sausage world
Go find a good butcher and get some real sausages
If you are in scotland i highly recommend you go the Millport on the isle of Cumbrae and seek out Lawrence the butcher as his sausages are bloody devine and his shop is like a time machine you are back in the 50's as far as mindset is concerned as most things are done to order so just hope you don't get behind a little old lady getting some mince as he will make it while you wait.
Go find a good butcher and get some real sausages
If you are in scotland i highly recommend you go the Millport on the isle of Cumbrae and seek out Lawrence the butcher as his sausages are bloody devine and his shop is like a time machine you are back in the 50's as far as mindset is concerned as most things are done to order so just hope you don't get behind a little old lady getting some mince as he will make it while you wait.
escargot said:
pixel chick said:
don4l said:
RichB said:
Ah ha, but I prefer to fry them. Thing is up until about a year ago I could guarentee to fry them without splitting them but not any more
Have you tried spiking them with a fork before frying them?Don
--
I have never split a sausage when frying, and I cook mine the way you do, so I dont know what you are doing wrong
t sausages (and they do have a purpose, properly dirty fry ups for example), then you must prick them as the fat content will make them burst. Quality saussies don't need the prick.
pad58 said:
Come on lads and lassies GO to a Butcher.
Iv'e seen what the supermarkets do with their sausage, ..........not nice
My supermarket sells superb sausages.Iv'e seen what the supermarkets do with their sausage, ..........not nice
Booths. It is a Northern chain that supplies top notch products but the sausages are the pick pf the bunch.
On a related note, I heard tell of people who boiled their humble banger before frying it up. Sounds repulsive but is quite well regarded.
dazco said:
pad58 said:
Come on lads and lassies GO to a Butcher.
Iv'e seen what the supermarkets do with their sausage, ..........not nice
My supermarket sells superb sausages.Iv'e seen what the supermarkets do with their sausage, ..........not nice
Booths. It is a Northern chain that supplies top notch products but the sausages are the pick pf the bunch.
On a related note, I heard tell of people who boiled their humble banger before frying it up. Sounds repulsive but is quite well regarded.
as well as my own of course.
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