UK National Sausage Week

[epicuric]

Not a good photo, but it was a tasty meal. The sausages were made by a local butcher using Gloucester Old Spot pork - to be avoided if you're worried about fat content!

 

[Morning Glory]

A good, oat-y white pudding

Is that the same as a boudin blanc? I had that in France once or twice.

 

[buckytom]

I had them in Ireland, in a friend's house in Dublin and in a B&B in Westport.

Big, fat, juicy white puddings.

 

[Morning Glory]

Found in Scotland too...

 

[buckytom]

That looks fantastic. 1, please.

The ones I've had weren't as fancy / a little more rustic, with some chunks of oats visible.

 

[Yorky]

I used to eat pork and beef sausages but they are not available here. I now stick with the pork thin sausages because I prefer them cooked well. @epicuric has already mentioned my favourite way of serving them but I add pork liver....

Or other times "Beryl the Peril" style with mushy peas...

Or just with egg and chips and a little Chop sauce..

 

[Yorky]

I believe that it's hard to beat a toasted sausage sarnie.......

 

[buckytom]

Needs mustard.

 

[Yorky]

This one subsequently had mustard...

 

[buckytom]

I'm more of a raw onion person with sausages (or cheese) and mustard.

 

[buckytom]

Please stop. I'm getting hungry and I only have 4 hours to rest before the damn clock change.

 

[Yorky]

This was one of my favourites from England which I try to emulate here...

Sausage, beans and egg on toast (sometimes with melted cheese).

 

[Yorky]

I'm more of a raw onion person with sausages (or cheese) and mustard.

I save raw onion for burgers.

https://www.cookingbites.com/threads/building-a-burger.13108/

 

[buckytom]

People don't appreciate sausages enough.

A good sausage maker will hand trim the meat and fat, add them go the grinder with herbs and spices in a symphonic blend, then adroitly coax the mix into the proper casings so tjey don't burst or shrink.

Damn ypu.

Now I want a sausage.

 

[Yorky]

I like a little mustard on my hot dogs....