How do you like your sausage

[rooch 3]

Waitrose pork, lightly hot fried for 5 mins then put in to a deep baking tray with freshly made onion gravy (the more onions the better), then served with creamy mash containing a generous knob of anchor butter and half a tub of single cream..

What cut of pork mate sounds canny.

 

[J๏E..]

What cut of pork mate sounds canny.

Loin or shoulder mate, stick 'Evil Walks' (AC/DC) on through the headphones, grab a beer and get ****ing cooking..

 

[Brian Storm]

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

Every panacilty i've eaten and I've made has been made with potato, onion, corned beef, bacon and stock off choice. Your recipe is completely alien and obviously going to taste completely different. You just put sausage in everything you

You'd love a Darlington Savory ya sausage meat monster Google it, try it, you'll thank me.

 

[Brian Storm]

I'll post me mam's recipe tomorrow - it's a bit different!

Bacon and corned beef instead of sausage?

 

[rooch 3]

Loin or shoulder mate, stick 'Evil Walks' (AC/DC) on through the headphones, grab a beer and get ****ing cooking..

Bloody love pork shoulder.

 

[rooch 3]

Every panacilty i've eaten and I've made has been made with potato, onion, corned beef, bacon and stock off choice. Your recipe is completely alien and obviously going to taste completely different. You just put sausage in everything you

You'd love a Darlington Savory ya sausage meat monster Google it, try it, you'll thank me.

Cheers Bri I will try that when I stick corn beef in anything is that not a corn beef hash or are you Darlo boys a bit posher.

 

[Vincemac]

I was in Crete last July
Sitting having a few beers looking across the road watching this pig
Going round and round on a spit
Well you know what happened next.
The best pork chop and massive chunk of cracknel I’ve ever had
Mmmmmmmmmmm,mmmmmmmm

 

[rooch 3]

I was in Crete last July
Sitting having a few beers looking across the road watching this pig
Going round and round on a spit
Well you know what happened next.
The best pork chop and massive chunk of cracknel I’ve ever had
Mmmmmmmmmmm,mmmmmmmm

When I had the pig farm if we had a bbq I would pick out the biggest non breeding gilt 12 bore it hang it for three days and everybody would pile round for a feast miss them days.

 

[Vincemac]

When I had the pig farm if we had a bbq I would pick out the biggest non breeding gilt 12 bore it hang it for three days and everybody would pile round for a feast miss them days.

Also on that same holiday
We had to book a table one day in advance for the suckling pig.
Unfortunately on this occasion the pork was cold and poor
Win some loose some
( and this was supposed to be the best restaurant)

 

[Shameless]

I always thought panackilty was a way to use up Sunday leftovers and othe fresh and not freash veggies to use up. Solid working class Geordie food.

The notion of a 'recipe' is an anathema to me

 

[rooch 3]

Also on that same holiday
We had to book a table one day in advance for the suckling pig.
Unfortunately on this occasion the pork was cold and poor
Win some loose some
( and this was supposed to be the best restaurant)

I know what you mean mate I had a suckling pig from the farm and cooked it perfect but it was quite tasteless really and I was expecting big things I think if you want flavour the older the better.

 

[arthur]

Bacon and corned beef instead of sausage?

Streaky bacon, liver and sausage layered with sliced spuds (2layers) top up with thin gravy hour or so in the oven, then bliss!

 

[Burly Hurley]

I always thought panackilty was a way to use up Sunday leftovers and othe fresh and not freash veggies to use up. Solid working class Geordie food.

The notion of a 'recipe' is an anathema to me

That's bubble and squeak Shameless.

 

[rooch 3]

Streaky bacon, liver and sausage layered with sliced spuds (2layers) top up with thin gravy hour or so in the oven, then bliss!

Every thing sounds canny to me bloody starving but just called into the kings arms in Hawkshead for some scran

 

[Best uncapped Keeper]

In our house panacketty was taties layered with onion and bacon covered in ham stock

 

[Shameless]

That's bubble and squeak Shameless.

Nah, that fried tatties n' that,

Am talking am about a proper stew I was always told it was a way of stretching the budget with whatever is around, perhaps with a boney scrag-end from the butchers or sausages! -or the bits n' bones from the sunday family sit-down. It's interesting to read the varioius versions and there's nowt wrong in that, my contention is that there isn;t 'a recipe' or anyone can claim 'this is how you make it'.

 

[Burly Hurley]

Nah, that fried tatties n' that,

Am talking am about a proper stew I was always told it was a way of stretching the budget with whatever is around, perhaps with a boney scrag-end from the butchers or sausages! -or the bits n' bones from the sunday family sit-down. It's interesting to read the varioius versions and there's nowt wrong in that, my contention is that there isn;t 'a recipe' or anyone can claim 'this is how you make it'.

Sounds like every monday dinnertime when I was a kid

 

[cumbrianmackem]

In our house panacketty was taties layered with onion and bacon covered in ham stock

That's how my mam used to make it, bless her she's been dead 45 years and I haven't had it since she went, this has brought back some good memories for me.

 

[Burly Hurley]

That's how my mam used to make it, bless her she's been dead 45 years and I haven't had it since she went, this has brought back some good memories for me.

Ours was the same but with corned beef.

And by sheer coincidence, 45 years since my old mum died as well!

 

[Brian Storm]

Cheers Bri I will try that when I stick corn beef in anything is that not a corn beef hash or are you Darlo boys a bit posher.

Don't know if its right or wrong, but it's all layered up with bacon on the top. My mams condbeef hash is nothing like that, more of a mash consistancey.

We're not posh in Darlo mate, our town dish is a Sausage recipe. It's called a Darlington Savory, it's got sausage meat, caramelised onion, salt and a blend of white and black pepper in big bun. It's ****ing lush.