Jan 27
Well what can I say, I’ve educated some people over the last couple of weeks about the benefits of a good sausage! Now then, I wasn’t keen on the bacon here, but, you know, it’s ok if you get some with some meat on it. My problem was with the sausages you get here. They were either 50% fat and full of salt and garlic, or they were stuffed with maple syrup. Either which way, not great for breakfasts. So I got my dad to grab a recipe for authentic Lincolnshire sausages from his landlady back in famous Lincolnshire. Backcountry Meats in town made up a batch, and they were fantastic! We had a taste test bangers and mash this evening and they went down a storm, so back to back country meats tomorrow to buy another two dozen – yaay!
And your local butcher has another string to his bow – or another sausage to the varieties on offer.
Maple syrup in a sausage?
Crazy Canadians….
What can you do? They’ll be putting it on bacon next!
Pam is very impressed that her recipe for Lincolnshire Sausages (ALWAYS with capitals!!!!) has met with such success in the Dominions.
Is anybody interested in stuffed chine out there do you think Jase?