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I am sorry, but if it is not a Superquinn sausage, it doesn't matter how you cook it, it will never be a good sausage.


The best sausages are my by the butchers at Superquinn in Ireland. They are perfect grilled and smothered with tomato sauce in a white bread and butter sandwich, bliss!

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SimonM Wrote:

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

> It really depends on whether you prefer the

> svelte, delicious chipolatas from Mr Sparkes' van

> or the *huge* specimens - about 4 ounces each -

> sold in Villagers Sausages in Beckenham...


Would you cook in a different way? I'd still coook slowly browning on each side till they reached the required state of stickiness. Chips or mash? Mash on a cold winter's evening with onion gravy and braised cabbage.

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A quick browning in a lightly oiled frying pan on a high heat, turn the gas right down and then a long slow cook for half an hour or so, turning occasionally.

Cut in half lengthways, place on white bread and douse with HP sauce, if HP is not available then Heinz tomato ketchup on one slice and Colman's English mustard on the other is acceptable.

Ketchup on its own is wack.



Edited because on reflection my original post of 'Shove them up your @rse?' came across as choleric.

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SeanMacGabhann Wrote:

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> to save energy and money, LadyMac and eye just

> throw the sausages to each other, back and forth,

> as fast as we can to warm them through

>

> (with "thanks" to Sean Lock)


With this in mind SM I hope you Lady M don safety goggles.

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dulwichmum Wrote:

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

> I am sorry, but if it is not a Superquinn sausage,

> it doesn't matter how you cook it, it will never

> be a good sausage.

>

> The best sausages are my by the butchers at

> Superquinn in Ireland. They are perfect grilled

> and smothered with tomato sauce in a white bread

> and butter sandwich, bliss!


Tomato Sauce? White bread? Butter? DM what's the matter with you?!!!! ::o

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