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Post by boyblue on Sept 14, 2006 17:28:34 GMT
Mrs Boy Blue has been working late this week, so I am cooking tea for the little blues, Mrs Blue and me.
This has consisted of a lot of sausages.
I prefer them baked in the oven and almost burned. Is that a national favourite?
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Post by peekay on Sept 14, 2006 18:13:22 GMT
Prefer 'em grilled meself. Or barbequed (weather permitting- which rules today out)
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Post by malxscfc on Sept 14, 2006 22:41:40 GMT
Definitely baked for me! {half-baked, probably.... } They do seem to retain their flavour more, and have the deliciously deep roasty-flavour which a clean oven imparts. Grilling is certainly healthier, but just seems to scare the soul out of the flavour. Frying's messy and uncertain, though best for adding to the whole ensemble - you know, onions, cream, garlic, ginger, red wine, mustard, yoghurt, spices, tomatoes, mushrooms, coriander. The usual stuff! If you're baking sausages, though, do not pierce the skins. Helps to preserve the flavour during the cooking. Mmmmmmmmmm....... Sausages.......... [Homer's-tongue-hanging-out-mouth-noise........ ]
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Post by bh on Sept 15, 2006 6:48:19 GMT
I'm and oven bake man myself. But I must say MalXs' combination sounds superb, luverly, actually, it's making me rather peckish! Hmmmmm, I'll have to put up with a bacon and sausage sarnie, Jo............................................................
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Post by stretfordendling© on Sept 15, 2006 7:56:21 GMT
Its not a proper sausage if its not grilled
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Post by bh on Sept 15, 2006 10:07:20 GMT
Depends really on what kind of banger we are talking about. frying chipolattas with onions is a great option. Frankfurters boiled in their own brine, or possibly grilled. All a matter of taste. Saveloy in batter, or not as the case maybe. Salami between two pieces of bread. British, pork, beef, pork & beef, or any combination baked! Black pudding, fried, The long fat curly one (forget the name) baked. As I say, it depends on which humble banger you want. My preference for the bake one with loads of fried onions and lashings of thick gravy!! Lubberly, mouth watering noises.
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Post by J Esaj PRA on Sept 15, 2006 12:48:18 GMT
The humble British sausage is meant to be grilled. The whole point of 'em being called 'bangers' is that they explode on the grill when the fat inside vaporises and bursts through the thin skin. Even if you fry them, you can't quite duplicate the grill effect. I've never heard of a baked sausage before, although I guess it is possible. I have heard of them being roasted though and when combined with bacon and turkey as part of a traditional Christmas lunch, it is a fine way to cook 'em! ;D Eh? A what? I've not touched my oven in over five years and it seems to be working still... ...onions, cream, garlic, ginger, red wine, mustard, yoghurt, spices, tomatoes, mushrooms, coriander. Why are people so obsessed with bastardising the perfectly good flavours of their food? The sausage is already a perfectly packaged product of meat related gubbins and seasoning, so why would any sane person want to mess with this delicate balance? I loathe pastes and sauces ruining great British food. They should be banned. Collectively, they're the Devil's spunk.
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Post by bh on Sept 15, 2006 12:51:33 GMT
Help a raw nerve has been touched, me thinks.
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Post by ambersalamander on Sept 16, 2006 17:34:16 GMT
I can see what you're saying Jase, but my personal preference is a delicate balance between the flavours in a dish. I still want to taste my meat (and I refuse to allow myself to be set up for a smutty comment) but it's nice when you can taste it and also just complement it with a sauce that brings out the flavour even more- that's the whole point of a good sauce. Perfectly reasonable argument though Jase, I guess it's just down to personal preference. Oh how I wish I'd had some sausages this morning to complete my nice cooked breakfast (and I bet a certain nice young man does as well )
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Post by ojiveojive on Sept 16, 2006 20:42:31 GMT
You can get some bostin' vege sausages these days
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Post by ambersalamander on Sept 16, 2006 21:03:38 GMT
Yeah, have you tried Linda McCartney's Lincolnshire sausages? They're lovely! YUM! Now i am bloody hungry
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Post by bh on Sept 17, 2006 8:05:57 GMT
You should have sent that young man out to get you some bangers mate. It's not a full English without them! By the by a veggie friend tells me she has never eaten veggie bangers because she doesn't miss meat products
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Post by ambersalamander on Sept 17, 2006 11:19:01 GMT
Ha yes, but it was already midday and I was getting picked up at 1 for the welling game, so that would have been a bad idea!
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Post by ojiveojive on Sept 17, 2006 22:58:21 GMT
Vege bangers come in all sorts of configurations and ingredients and I eat them cos I like them, not cos I miss meat. The ones made by Cauldron Foods are particularly good. If you want an artificial hot dog ina roll there's a particularly good quorn version and anyway most butchers will tell you that the only thing you get in most sausages these days are the offaly bits most people would refuse to eat mixed with cereal.
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Post by malxscfc on Sept 18, 2006 0:43:23 GMT
The humble British sausage is meant to be grilled. The whole point of 'em being called 'bangers' is that they explode on the grill when the fat inside vaporises and bursts through the thin skin. Eh? A what? I've not touched my oven in over five years and it seems to be working still... ...onions, cream, garlic, ginger, red wine, mustard, yoghurt, spices, tomatoes, mushrooms, coriander. Why are people so obsessed with bastardising the perfectly good flavours of their food? The sausage is already a perfectly packaged product of meat related gubbins and seasoning, so why would any sane person want to mess with this delicate balance? I'm amazed how much better the fresher, more delicate flavoured foods taste (especially pastry) when emerging from an oven which has been recently cleaned. There's less of the cloying, carbon-grease flavours which we were brought up with in School lunches.... Bangers. "The great British sausage". All this mock nostalgia about the British tradition of quality sausages - (one of the few bits of foodstuffs we claim to pride ourselves on ) - stems from the sad, desperate and starving days of the second World war. It was all Marketing propaganda making hungry people think they were eating something worthwhile, when frequently the tubes of animal-meat were also full of stale breadcrumbs, used cooking fat, minced straw and sawdust, among the less mentionable things. This was the kind of fare you'd love to eat at the so-called 'British Restaurant' at that time - another morale-boosting euphemism, if you think about it. If you want decent sausages you have to pay for them. You need to get a very high percentage of meat if you want to avoid the need for masking the flavour with sauce, onions or mustard, which is why I personally find it hard to buy hot-dogs... As for sauces, bastardising is exactly the right phrase, but it denigrates earlier cooking in Britain, which was chock-full of interesting dishes, mostly with sauces made using traditional native ingredients, until about the 18th century. At that point all things French became fashionable, and the traditions died out. There's nothing wrong with using sauces to disguise poor quality food though - it's always been done, all over the world. What else is curry or chili con carne for? For me, horseradish and wild garlic are greatly undervalued natural British ingredients which are well-worth re-discovering as bases for complimentary sauces to most meats. If you want to compare 2 cultures on the basis of food, they reckon that 2% of Brits are in some way connected with producing food [i.e. agriculture, catering, distribution and all associated support industries], whereas in France they claim it's over 40%. Lucky we Brits contibute so much to the CAP to help the French fulfill their food fetishes!
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