Let us all apppreciate sausages

[Mrs Magpie]

Well, confer amongst yourselves while I nip downstairs for a ciggie....back soon...of course, you could come up with a whole new poll with multiple choice and I can add two more options giving you a total of 14 choices and I can delete this poll...the choice is yours.....

 

[sojourner]

Gosh, what a contentious issue!

Sausages are considered political you know...course, it depends on the eater, the creator, and the source...so there's a whole range of perspectives you can bring to the debate

 

[Badger Kitten]

...b-b-but this is suburban. Not Politics and Socialist Worker Barney Forum

 

[sojourner]

...b-b-but this is suburban. Not Politics and Socialist Worker Barney Forum

Well indeed. See, we don't have flame fests in here, we have reasoned debates about vital topics such as the contents of a sausage. I only did cos I'm a mardy cow

 

[Mrs Magpie]

I'd eat a mardy cow sausage, no problem....

 

[Badger Kitten]

Can you suggest a political sausage serving suggestion?

 

[Mrs Magpie]

Pig's Trotski sausage?

 

[madzone]

I'll eat them but I don't really like them
Can I still post on suburban?

 

[pogofish]

Where is the option for blood sausage?

My tea last night was local pork sausages & slices of absolutely delicious Stornoway black pudding with onions, mushrooms & my own bread. Very yummy!

 

[Badger Kitten]

Not like snaggers?


We need recipes. I will do another one in the hope that people will follow suit...

Sausage and chickpea stew.

Worcester sauce ( dash)
Paprika ( sprinkle)
Sausages, fried and cut into bite size chunks ( polish kielbasa are nice, or chorizo)
Tin of chopped tomatoes
Tin of chickpeas
Red onion rough chopped
Red peppers rough chopped
Garlic smashed with flat of knife
Herbes de Provence
Splash olive oil
Ground pepper
Plain yoghurt


Easy peasy...fry sausage in 1 teapoon oil, , remove and chop up, put on plate out of the way, add chopped red peppers, fry onion & garlic in same pan on medium heat til translucent in oil ensuring onions don't blacken & go bitter, add tin of chickpeas & paprika, mix about in pan, add tomatoes & herbes de provence & ground pepper, chuck sausage pieces back in. Turn down heat, leave for 10 mins or longer, add splash Worcester sauce & big slug of gothic red wine, leave for 30 mins. If it looks dry, turn down heat and add more booze. Meanwhile...

make garlic bread, pasta, or rice.

Serve on hot plate, with large blob of natural yoghurt and *Gothic red wine.


*see explanatory post ~43

 

[Mrs Magpie]

Gothic red wine.

Is that a euphemism a la Bram Stoker for blood?

 

[Bob_the_lost]

Pork sausages. Keep it simple.

 

[Badger Kitten]

Is that a euphemism a la Bram Stoker for blood?

No it means Hungarian/Bulgarian/East European, aged, ancient-tasting,hangover-inducing, rich, heavy, that feels like it should be drunk out of a silver chalice. Accompanied by sausages.

 

[Mrs Magpie]

That's a relief.

 

[Badger Kitten]

You're telling me. Oddbin deliveries weren't at all sure at first.

 

[sojourner]

Where is the option for blood sausage?

My tea last night was local pork sausages & slices of absolutely delicious Stornoway black pudding with onions, mushrooms & my own bread. Very yummy!

Rarrr...sounds gorgeous! I used to love black pudding as a kid...then when I got older it got more and more fat and gristle in it, put me right off

 

[sojourner]

No it means Hungarian/Bulgarian/East European, aged, ancient-tasting,hangover-inducing, rich, heavy, that feels like it should be drunk out of a silver chalice. Accompanied by sausages.

That's an excellent description, and very forgiving of that type of wine! The last Bulgarian wine I had was like tht ^^ but had a horrible feeling of shoe polish about it

 

[Shippou-Sensei]

i have something of a masachistic appreation of sausages that are 90% rusk and salt

 

[Mrs Magpie]

Ooh boudin noir! Black and velvety with mash and apple sauce......

 

[sojourner]

Not like snaggers?


We need recipes. I will do another one in the hope that people will follow suit...

Sausage and chickpea stew.

Worcester sauce ( dash)
Paprika ( sprinkle)
Sausages, fried and cut into bite size chunks ( polish kielbasa are nice, or chorizo)
Tin of chopped tomatoes
Tin of chickpeas
Red onion rough chopped
Red peppers rough chopped
Garlic smashed with flat of knife
Herbes de Provence
Splash olive oil
Ground pepper
Plain yoghurt


Easy peasy...fry sausage in 1 teapoon oil, , remove and chop up, put on plate out of the way, add chopped red peppers, fry onion & garlic in same pan on medium heat til translucent in oil ensuring onions don't blacken & go bitter, add tin of chickpeas & paprika, mix about in pan, add tomatoes & herbes de provence & ground pepper, chuck sausage pieces back in. Turn down heat, leave for 20 mins or longer, add splash Worcester sauce, leave for 30 mins. Meanwhile...

make garlic bread, pasta, or rice.

Serve on hot plate, with large blob of natural yoghurt and Gothic red wine.

That's going in my new recipe folder!

 

[Badger Kitten]

I forgot to say, add big slug Gothic red.

Have added now, Sojourner...

 

[sojourner]

I forgot to say, add big slug Gothic red.

Have added now, Sojourner...

Have already c+p'd the recipe, but I'm sure I won't forget to add a big slug of any rough n ready red I will be drinking

 

[Nixon]

I make a really paella rice with shrimps,Kabanos sausage,fried onions and tomatoes and musrooms.loadsa stuff.Yum.

God I love bangers.evil frankfurter included

 

[beeboo]

mmm..good topic Badger K!

Pork and leek probably the ulitmate sausage of choice for me, but with an honourable mention for the mighty Merguez - the exotic sausage

I made a little sausages in red wine and tomatoes last night, served up with cheesy polenta. yummy yummy yum.

Basic recipe - brown sausages in pan, then put to side. Cut up an onion and fry until soft. Add tomatoes (fresh from neighbours garden) and cook for a while longer. Add herbs (thyme and sage from the window box) and return sausages to pan. Add big slug of red wine and simmer til sausages cooked and sauce reduced. Meanwhile cook polenta according to packet instructions. Stir in grated cheese. Stick more grated cheese on top, and brown off under grill. Eat with big glass or two of red wine.

 

[crustychick]

there's a pub in North London that does a great veggie sausage for the veggie option of their fantastic Sunday roasts. I think its leek tarragon and mushroom and its absolutely lush. this is my favourite.

oh, I'm going there today! hoorah!

 

[Badger Kitten]

Is that the Island Queen?

 

[Mallard]

Pork and leek for me with mash and onion gravy

 

[1927]

I agree with the earlier post about toulouse sausages with sweet potato mash. that is just yummy.

Can't belive tho that chorizo did not get an option of its own in poll and is just lumped in with continental.There must have been more threads on chorizo than anything else in suburban over the last few months!

By coincidence had http://www.deliaonline.com/recipes/venison-sausages-braised-in-red-wine,1247,RC.html for lunch yesterday, well worth the effort!

 

[KellyDJ]

I tried some scrummy pork and apricot sausages from the butchers recently. I must remember to get some more!

Failing that, pork and apple do it for me

 

[janeb]

Have voted for Pork and herbs, but specifically thinking of Cumberland (with buttery mash and oniony gravy). Having 2 cumberland (small ones) for b'fast with poached egg and fried mushrooms,