How do you like your sausage
- Thread starter Shameless
- Start date
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Is that Plumbgarths you are on about or are you keeping a good one secret from me.
Had that a few nights ago with HP heaven.Panecklty! Wow, that takes me back Arthur
45-50 years since I last had that Rooch.
Its only you guys mentioning it that brings it back to me.
Any reason for that mate, like have you lost your arms or summit.
Any reason for that mate, like have you lost your arms or summit.
I've chosen to forget a lot of things Rooch, even the good stuff
I wouldn't have a clue how to make it and I'm not the greatest in the kitchen. My wife and kids usually object to my cooking
Oh and on Wiki, it calls it a Sunderland dish!
Its pretty simple mate half a dozen spuds cut real fine about 4 decent carrots bang them in a tin with some nice quality sausages cover them with plenty of seasoning and then drop all of it in a oven dish and just cover it in enough chicken stock so the top layer of spuds are just sticking out and bang it in the oven for an hour at about 180 covered,take the cover off for about 15 to 20 min so the taties sticking out just turn a bit crispy and then ram it down your face.Even a **** one that's a bit burnt is bloody magicI've chosen to forget a lot of things Rooch, even the good stuff
I wouldn't have a clue how to make it and I'm not the greatest in the kitchen. My wife and kids usually object to my cooking
Oh and on Wiki, it calls it a Sunderland dish!
I like a good range of bangers, preferably
Cumberland or Lincolnshire - slow-fried
Mini-bratwursts -also slow-fried, great in a toasted sarni /bap
Finnish Kabanosi grilled on an open fire with mustard & a few cold beers
Then there’s your salami’s, chorizo etc.
A good pork pie and scotch egg
What’s not to like, eh
Cumberland or Lincolnshire - slow-fried
Mini-bratwursts -also slow-fried, great in a toasted sarni /bap
Finnish Kabanosi grilled on an open fire with mustard & a few cold beers
Then there’s your salami’s, chorizo etc.
A good pork pie and scotch egg
What’s not to like, eh
Its pretty simple mate half a dozen spuds cut real fine about 4 decent carrots bang them in a tin with some nice quality sausages cover them with plenty of seasoning and then drop all of it in a oven dish and just cover it in enough chicken stock so the top layer of spuds are just sticking out and bang it in the oven for an hour at about 180 covered,take the cover off for about 15 to 20 min so the taties sticking out just turn a bit crispy and then ram it down your face.Even a **** one that's a bit burnt is bloody magic
Just showed my wife, and wattsapp'd to her!
Happy days!!! Cheers Rooch!
Got it in one mate.Is that Plumbgarths you are on about or are you keeping a good one secret from me.
I'll post me mam's recipe tomorrow - it's a bit different!
