One thing is pretty certain - there is unlikely ever to be a Manager to top Fergie's record - for a start in today's football he would have been sacked before he won his first trophy
Brown Sauce. Don't know when I last had some of that. Sausages do seem to split the ex-pats here. We had a shop in town selling all British products including Wiltshire sausages. Some of our friends always went there for them and paid a lot of €s to have them. Others, us included prefer the French ones, but have bought English ones for friends who must have them for their breakfast. There is twice as much meat in the French ones and almost no cereal to pad them out. The shop has now closed due to lack of demand and high business taxes.
When Fergie started at United they had 4 leans years with winning nothing and at times were struggling - do we believe that Moyes, or any other manager would get 4 years these days? Whoever takes over is not going to have an easy ride of it...
Sausages are probably my favourite food and I quite like French versions as well, but they just do not go very well in English style dishes - so they do not work in Toad in the Hole, or between 2 thick heavily buttered slices of a nice crusty bloomer, or in a good fry up with thick smoked bacon and black pudding....but in a dish like Cassoulet or sliced cold with pickles, the French versions are top notch....
I was with you up until the black pudding. Our pigs that went for slaughter produced some phenomenal sausages - with HP brown sauce naturally
Black pudding is fine as long as it's quality black pudding, not the fat-filled muck that's produced in some places!
Cannot agree w_y about French sausages in Toad in the Hole. They are very good indeed and don't have nearly so much fat in them, which helps with the weight problems. Fresh baguette is made to take a couple of chipolata sausages, some Dijon mustard, so just right for a winter snack. There is something called Boudin that we have which is similar to black sausage. It is made from some of the bits of pork that have little other use and is coloured in the same way. Probably rather more herbs than the UK version, but very good.
Not really - it's not a blood sausage. But it does have some fat in it, I suppose - suet is one of the ingredients..
I am rather spoilt as I live in a small village that has a very good butchers that actually butchers it's meat from carcasses and make their own sausages which are rather good. They contain very little fat, almost no fat comes out in cooking. My favourite are the bangers made from pork from Gloucester Old Spot piggies - they are excellent! They also sell a black pudding which is just superb.. OFH - whilst I do appreciate many French culinary delights, particularly the liquid varieties, we will agree to disagree on sausages!
Along with Heart, Lungs & whatever was left on the floor all wrapped up in a Stomach lining - but very tasty it is as well!
