Oooo I love a Sausage

[Otta]

I hope you're wrong about their sausages being the nuts.

[Ted Max]

Let's nail the important issues. I'm not as keen on the Wm Rose sausage as many others seem to be.

Hope this helps.

[Senor Chevalier]

I would second the Gloucester Old Spot at WR. Last time I was in there, they had been renamed with their ingredients and were called chilli and lime sausages or something. Pretty sure it is the same Old Spot in there, but there was a moment of panic when I thought they were out...

[Annette Curtain]

A "cheffy" Sausage tip

If you want a moist but golden sausage here's a trade tip, which is good for a small or large amount of Sausages

In a pan make up some strong chicken stock from a cube or two (kallo organic is good)

Get the stock rolling and then place the sausages in the hot rolling stock, then reduce the heat once they're simmering

Poach for about 20 minutes ( you'll end up with a pale but lightly cooked sausage)

Now heat a litte butter and a little oil in a frying pan.

Brown the sausage gently until the desired colour is reached. Then stand off briefly with a lid on the pan.

This also works brilliantly for a BBQ as it renders the fat off prior to placing over the coals.

You'll end up with moist, juicy bangers every time.

NETTE:-S

[Huguenot]

Is it a good idea to take the fat out of sausages before you put them on BBQ? Is that what rendering means?

['bout now]

Yep, also works when BBQing Chicken. No pink meat, no day off work.

[Huguenot]

You simmer the chicken in stock before BBQing it?

[Salsaboy]

I DO like moist juicy bangers.

[katie1997]

Blimey I aint going to a que at Nette's place, not if I have to wait for hours till the sausages have been rolling in the stock first :))

What do people think of being able to choose which pig you can eat?

A German initiative to help people understand better where their food comes from by linking the pig with the sausage by putting pictures of them on packs of sausages for sale.

PS nowhere beats Church's butchers in Epping for sausages. FACT.

[Gingerbeer]

Since this is a pork-ish thread, and tips are being offered, does anyone have any good suggestions for a non-pork substitute for pork belly? I used to render some to start as a base for lentils, but havent made any in the years since Ive stopped eating pork. I guess something relatively fatty, but not particularly thick? Ugh, and without "rind"!

[Annette Curtain]

Try Duck GB

It's a classic with Puy Lentils

And although Duck is a naturally fatty bird, the saturated fats from a water fowl sticks less to our arteries than Pork or Beef.

Indeed, now onto Sausages.

*Morcilla (spanish black pudding with rice in) are particularly good at the moment at the junction between Winter & Spring

http://www.losgazquez.com/blog/wp-content/uploads/2007/12/annas-chorizo-and-morcilla.jpg

*Fried in slices, baked whole or Braised gently in a pot with beans & such likes

NETTE(tu)

[maxxi]

Lamb shank also good with lentils - and to develop the banger strain - Clonakilty black and white puddings - deeelicious! http://t2.gstatic.com/images?q=tbn:ANd9GcSHQmAqZQuBtnY9-BgCYZTTnOpFHaIblH6NK_qc0UunzDeYyFTqDw

['bout now]

Huguenot Wrote:

-------------------------------------------------------

> You simmer the chicken in stock before BBQing it?

Yes, light stock or even water, for 5 mins ish.

[Ted Max]

Simmer the chicken first, in water. Then you have your chicken stock to simmer the sausages in.

HTH. FFS.

[Annette Curtain]

For you Ted

A classic Wimpy cooked on a hot griddle (by a man in a paper hat)

http://www.wimpy.uk.com/images/products/Bender-in-a-Bun-Cheese.jpg

Keeping it real

NETTE::o

[Ted Max]

I was once mugged* for a Wimpy burger and fries. This was in the days before iPhones obviously ? teenagers had to be creative with their petty street crime in those days.

(*my assailant was white, with cross eyes and acne, just in case the racist sleuths of the EDF would like to update their speadsheets)

[Annette Curtain]

For the headline alone

http://i.telegraph.co.uk/multimedia/archive/01456/EricPickles_1456200c.jpg "Oh please, no"

[Gingerbeer]

http://oddmanout215.files.wordpress.com/2011/12/rove-ham1.jpg?w=640

What a marked similarity!

I looked up the Tamworth Two, very cute! However it looks like both have since been put to sleep. My days of piglet visiting are over. *sob*

[steveo]

Annette Curtain Wrote:

-------------------------------------------------------

> A "cheffy" Sausage tip

>

> If you want a moist but golden sausage here's a

> trade tip, which is good for a small or large

> amount of Sausages

>

> In a pan make up some strong chicken stock from a

> cube or two (kallo organic is good)

>

> Get the stock rolling and then place the sausages

> in the hot rolling stock, then reduce the heat

> once they're simmering

>

> Poach for about 20 minutes ( you'll end up with a

> pale but lightly cooked sausage)

>

> Now heat a litte butter and a little oil in a

> frying pan.

>

> Brown the sausage gently until the desired colour

> is reached. Then stand off briefly with a lid on

> the pan.

>

> This also works brilliantly for a BBQ as it

> renders the fat off prior to placing over the

> coals.

>

>

> You'll end up with moist, juicy bangers every

> time.

>

> NETTE:-S

I did the above with some Welsh Dragon (leek and chilli) sausages from the Plough butcher, and they were very lean and tasty.

Then I used the stock (less fat) to braise some veg, and that was good too

Cheers Nette

[Annette Curtain]

Gingerbeer Wrote:

-------------------------------------------------------

> http://oddmanout215.files.wordpress.com/2011/12/ro

> ve-ham1.jpg?w=640

> What a marked similarity!

Ah-ha

How brilliant and festive for the Easter holiday

I'd love to smash Eric Pickles head in with a spoon

In fact, i'd love to smash Eric Pickles in whatever

And well done steveo

Glad you enjoyed "Bangers Nette a la mode"

[quote name=I did the above with some Welsh Dragon (leek and chilli) sausages from the Plough butcher' date=' and they were very lean and tasty.

Then I used the stock (less fat) to braise some veg, and that was good too

Cheers Nette]

(tu)(tu)

[Annette Curtain]

Sabadiego

A sausage so revered it has its own army of sorts

Knights of the Order of the Sabadiego sausage

(there's even a Order of Sabadiego sausage journalism prize, I kid you not)

Anyway I cooked and ate this last-night/tonight. The dish originating from the San Sebasti?n area of Spain

Pork on the bone with Octopus and the Sabadiego sausage, slow braised with white beans, celery, carrot in a rich tomato, paprika and molasses stock

It isn't for the faint hearted but it is incredibly good. Dark, earthy, with the Octopus and the almost peaty taste of the blood sausage coming through, all backed up with a little Cayenne heat to make your lips and tongue tingle

If you see any, try some

A perfect "saturday sausage" for the unpredictable seasonal weather

Nette(tu)