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.

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.

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

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.

 

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  

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

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

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, but damn close.