I come from Lincolnshire, where the sausages are fat and juicy, herby, peppery and bursting with flavour. At least they are when they’re from a good butcher.
We’re lucky in Suffolk, where I live now, in having some good butchers who make excellent sausages in various flavours and sizes.
But if you’ve got the time, nothing beats making your own bangers.
The other day we snatched victory from the jaws of defeat – but it could so easily have gone the other way.
Rummaging in the depths of our freezer for a piece of lamb, I pulled out our entire stock of pork – and then forgot to put it back.
Posted in Cook books and blogs, Mains, Pork, ham and bacon |
Tagged eliza acton, ham and bacon, Kentish sausage meat, mace, nutmeg, Pork, rare breed pork, salt, sausages, seasoning |
I’ll preface this by saying our kitchen builders were brilliant. So it wasn’t entirely their fault that the cookery book shelf fell off the wall. It was the sheer weight of the books.
Posted in Cook books and blogs |
Tagged Camellia Panjabi, Caroline Conran, Catalan Cuisine, Catherine O'Brien, Classic Italian Cooking, Colman Andrews, cook books, cookery books, curries, Dorothy Hartley, Elinor Fettiplace, eliza acton, Elizabeth David, Elizabethan cooking, Food in England, French Country Cooking, Fruit Book, Hilary Spurling, Honey from a Weed, Jane Grigson, Katie Stewart, Maite Manjon, Mediterranean Food, Oded Schwartz, Patience Gray, Poor Cook, preserving, Spanish cooking, Susan Campbell, Vegetable Book |
I love foraging in the fields and hedgerows. There’s something really satisfactory about free food – free except for the quantities of sugar and/or vinegar and/or gin you need to make something tasty, anyway.
Posted in Foraging, Fruit, Jams and jellies, pickles and preserves, Vegetarian |
Tagged Elderberries, eliza acton, free food, game, hedgerow fruit, pam corbin, pontack sauce, preserves |