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