Pork sausages

[Grant]

Scoop out the sausage, fry with onions!!

the batter baked and all that - it just did not look too appetizing - the dogs are loving it tho

 

[Grant]

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oh the shame
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[riscbroker]

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oh the shame
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So your dogs have toad in the throat?

Edit: That's gotta be better than frog in the hole!

 

[MickeyD]

Tomorrow the dogs will be digging up your lawn and it will become toad in the hole...

 

[biometrics]

Maybe you can get ideas at the Bacon Fest. That bung hole could be delicious!

 

[Grant]

Tomorrow the dogs will be digging up your lawn and it will become toad in the hole...

that is of course if they manage to somehow survive the night

 

[Basil959]

Talking about pork sausages my mate recently supplied one of SA's biggest pork sausage manufactures 20+ tons of imported chicken skin for their pork sausages... (there is a reason they taste so dam good)

 

[bwana]

Maybe you can get ideas at the Bacon Fest. That bung hole could be delicious!

I wonder why they didn't call it sausage fest…

 

[Devill]

http://www.yummly.com/recipe/Italia...15-minute-meal-365210?columns=5&position=9/80

1 lb italian sausage
1/2 onion (diced)
15 ozs sauce (can tomato)
1 tsp garlic powder
1 tsp oregano
1/2 tsp basil
pepper
salt
sandwich buns
mozzarella cheese (or provolone slices)

Replace Italian sausage with pork sausage.

 

[ISP cash cow]

I wonder why they didn't call it sausage fest…

Every once in a while I make a sausage stew.

I usually boil the pork bangers (to get rid of the excess fat and also so they are cooked a little bit before they stew). cut them in chunks about 2-3 cm thick

In another pot put in tomato, carrots, onion, potato, peas (basically anything you want in the stew) cover with water, add in beef stock and bring to the boil.

add the sausages and put the heat down to low heat. (at this point I usually add some Tabasco sauce or some other pepper/chili sauce) and allow to simmer until ready to serve. I usually let my stew low simmer for about 1 1/2 hours to 2 hours and then usually serve it with fresh bread rolls.

 

[bwana]

http://www.yummly.com/recipe/Italia...15-minute-meal-365210?columns=5&position=9/80




Replace Italian sausage with pork sausage.

Italian sausage is what makes that recipe work.

Personally I never tire of sausage, mash, and onion gravy the only problem is the limited/non-existant variety of sausages here. Cumberland, Cumberland, and more Cumberland



Those are not cumberland.

 

[Grant]

I wonder why they didn't call it sausage fest…

show me the way

 

[akescpt]

so is woolies porkies the best?

 

[MickeyD]

Personally I never tire of sausage, mash, and onion gravy the only problem is the limited/non-existant variety of sausages here. Cumberland, Cumberland, and more Cumberland

Have you tried Two Fat Butchers (cnr Villers Rd and 6th Ave, Walmer), Continental Butcher (3rd Ave, Newton Park - just before the dip) or Charlo Butcher (Dijon Rd, Lorraine)?

 

[MrMag]

Delicious give it a try


Sausage Stovies
Yield: 4 servings
2 Kg Potatoes
½ Kg Onions
½ Kg Sausages
1 Tsp. Sage
1 Tsp Thyme
2 Beef Stock Cubes
Salt and Pepper
Peel and slice the potatoes and peel and chop the onions. Dice the sausages.
In a baking dish put a layer of potatoes, a layer of onions and a layer of sausage.
Season to taste and sprinkle over half the herbs.
Continue the layers until you have used up all the ingredients, ending with a layer of potatoes.
Sprinkle on the rest of the herbs.
Dissolve the stock cubes in 600 Ml’s of hot water and pour into the baking dish.
Bake in a medium oven, 350F, for 40 minutes.
Serve with crisp green cabbage.