I has been a pleasure reading the sausage associated antics and frolics on this thread. Being the one to have facilitated this, I feel a glow of inner contenment.
Love this mate....every time my sister comes to LA I get her to make for me. Any type of sausage I love....throw a few mushrooms onto them and some beetroot
The bairns are coming up tomorrow from Lincolnshire and I’m making Cumberland sausages mustard and onion mash with peas with thick onion gravy
Well I'm away on the lash for today. The Ebor at York tomorrow and back on the lash Sunday. But on Monday I will be stocking up on old spots from Waitrose prior to returning home.
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..