Never had them before, but I was slumming and saw some at the local Aldi. Genuine Irish Bangers made in Nevada!
Boil them? Fry them? Im sure as hell not banging them. :lol:
Quote from: maximusotterNever had them before, but I was slumming and saw some at the local Aldi. Genuine Irish Bangers made in Nevada!
Boil them? Fry them? Im sure as hell not banging them. :lol:
grill or oven mate.
Gas mark 4 for - well till they are brown is the way i cook them. they retain more moisture and juicey goodness that way.
grilling or barbque is also a good way if your in a hurry :D
thats the gay way
max fry them with some smoked back bacon, some mushroons, an then a fried egg.
I just read up on "toad the hole", might be time to experiment with some Brit-Chow(tm). Hopefully I wont make it into Frog in a Bog (learning of this phrase was dangerously amusing).
I got some natural casing chicken andoulle sausage as well. :slobber:
Quote from: redthats the gay way
max fry them with some smoked back bacon, some mushroons, an then a fried egg.
:gag:
Quote from: maximusotterI just read up on "toad the hole", might be time to experiment with some Brit-Chow(tm). Hopefully I wont make it into Frog in a Bog (learning of this phrase was dangerously amusing).
I got some natural casing chicken andoulle sausage as well. :slobber:
toad in the hole is oven cooked :thumbup:
remember,
4 oz of flour, 4 oz of milk, 4 oz of water. black pepper.
beat, an leave to stand.
make sure you fry the sausages first.
if you want to spice things up, add a bit of tobasco to the sausages while frying :D
2c flour
1/4 tsp salt
2 eggs
1 1/2 tbsp hot fat
;)
Pretty much a big flat popover, and Im good at those.
its meant to rise. use a good yorkshire pudding recipie :)
i want toad in teh hole now. i havent had home cooking in ages an i have to eat all the food in my cupboards before i move out in about 2 weeks.
Forgot about the milk, add a cup or so to that recipe. Its just basic popover batter. :-P
:o you need the milk. adds depth :) otherwise its watery baked egg flour!Ã,£$Ã,£%Ã,£%
Frying for the win!
Nothing beats sausages with a bit of grease to them.
When I finish a good fry up I expect to see a glistening petrol stain effect of oils, fats and juices left on the plate.
Whats left in the pan gets soaked up in the fried bread ;)
Quote from: Clockd 0NeFrying for the win!
Nothing beats sausages with a bit of grease to them.
When I finish a good fry up I expect to see a glistening petrol stain effect of oils, fats and juices left on the plate.
Whats left in the pan gets soaked up in the fried bread ;)
yeah but its all that hydrogenated rubish now. Not good old lard like it used to be.
^^^ tut tut tut nige
your not suposed ot leave that on the plate
you lick it off ;)
Fried up three for lunch. Damn tasty! Not as good as George Jones sausage (http://www.georgejonessausage.com/), but damn close.
For true sausage goodness you want Cumberlands, fried.
Quote from: brummieyeah but its all that hydrogenated rubish now. Not good old lard like it used to be.
lard you can still buy, but i prefer dripping when frying. Eggs griddled and the bacon and sausages fried with the tomatoes and Black Pudding. Nothing better to clear your hangover.
Quote from: brummieyeah but its all that hydrogenated rubish now. Not good old lard like it used to be.
Use extra virgin olive oil and there is no hydrogenated rubbish.
Even I fry sausages (OK theyre veggie ones but it makes no difference...)
extra virgin is for idiots who dont know what they are doing
use teh crude olive oil for frying and extra virgin for salads as its just a waste otherwise
Ive only got extra virgin, I use Italian on salads and Spanish for cooking.
I can actually buy extra virgin cheaper than the normal stuff if I shop around :shock: