Posted tagged ‘sausages’

British Bangers and Mash

March 27, 2010

There’s something about British sausages that makes them so damn good. For a start they are very smooth and the skin goes crispy (not chewy) when you cook them. I’ve always struggled to find a good sausage over here. The best I’ve found is a British Banger from Zenner’s, but it’s still edging on the bitty side (if you’re a British ex-pat, you’ll know what I mean). 

There’s not much skill required for this particular dish, which is lucky for me! Simply put your pork sausages on the grill and cook away, keeping the lid closed as much as possible and making sure to rotate the sausages every now and then. Also thinly slice up a sweet onion and put in a grill pan with a bit of olive oil. 

Bitty British Bangers

I was happily grilling away and admiring my work of art, when I heard a shout from below “What’s for dinner tonight?”. Seems that some cheeky cyclist was also appreciating the fine smell of grilled sausages and onions. Success! …Trust me to be wearing my grey marls (90’s fashion really should stay in the 90’s, along with shell suits). 

The mash is straight forward too. I’m told that the key is lots and lots of butter. @TheSkivvy makes the best mash in the world. Below is an estimate of what she used (whenever I manage to catch a sneak peak of what she’s up to). But I think she does some kind of secret ninja tatty move in between, which makes the flavour go through the roof.

Unfortunately, I’ve never been able to find out what it is exactly. So until I find out the secret, I’ll say that I think it’s more of an “add until it looks right” kind of deal. 

The mash-estimate: 

  • 4 yukon gold potatoes (skinned)
  • 1/4 cup milk
  • 2-3 tbs butter
  • Salt to taste

Then just pile it onto a plate, with some Bisto (lazy gravy) and ta-daaa… 

Bangers and Mash Goodness

Lessons Learned 

  • Remember, people can still see what you’re wearing on the balcony
  • Book a plane ticket to the UK for a proper sausage fest
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Pork and Thyme Sausages (aka Torpedoes)

March 13, 2010

I’m still on a high from the successful chicken satay outing the other day. I had the day off afterwards, and couldn’t wait to get back on the grill again. So much so I was dreaming about it! The next recipe on the list was homemade pork and thyme sausages.

For the pork and thyme sausages:

  • 1 lb ground pork
  • 1 garlic clove (finely chopped)
  • 1 onion (finely chopped)
  • 1 small red chilli pepper (de-seeded and finely chopped)
  • 2/3 cup almonds (toasted and ground)
  • 1 cup fresh breadcrumbs
  • 1 tbsp fresh thyme (finely chopped)
  • Salt and pepper
  • Flour for dusting

@TheSkivvy kindly pointed out that my sausages were shaped more like giant torpedoes. Grrr… the life of a tortured artiste.

Bar-B-Khoo Torpedoes

I was paranoid that the torpedoes… I mean, sausages were going to fall to bits; like what happened with the pork and sage kabobs. But they managed to keep their shape pretty good in the grill pan. The trick was to handle them really carefully and try not to turn them until each side was browned. I also kept the temperature on a direct heat, between 300-350. Beeeautiful!

U-Boats on the Grill

They tasted really good, but the almonds did give the old jaw quite a work out. I think next time I’ll miss out on the almonds and add an extra teaspoon of thyme to improve the herby kick. Overall, another success added to my belt, not to mention breakfast for tomorrow. Double bonus!

There's a Sausage Under There... Somewhere

Lessons Learned:

  • Use more thyme on this one
  • Miss out on the almonds