Hey - I'd like to get the recipe for the sausages they sell in Wales!!
RE: "Hey - I'd like to get the recipe for the sausages they sell in Wales!! "
I bet they're YUMMY!
I bet they're YUMMY!
Those BBQ recipes sound really tasty, although I probably would have diffuculty purchasing some of the ingredients.
When we buy half a pig for the freezer we use the cheap cuts to make our own home made sausages. Of course now that we are only two of us at home half a pig lasts a long time. Not like when the kids were in university and would be eating us out of house and home. LOL
I'll dig out the recipes we use and post them.
By the way, what part of the United States is the snow-belt? In Wales we are quite high up because of the mountains so we get our fair share of snow in the winter, unlike London which is much further south and low lands.
When we buy half a pig for the freezer we use the cheap cuts to make our own home made sausages. Of course now that we are only two of us at home half a pig lasts a long time. Not like when the kids were in university and would be eating us out of house and home. LOL
I'll dig out the recipes we use and post them.
By the way, what part of the United States is the snow-belt? In Wales we are quite high up because of the mountains so we get our fair share of snow in the winter, unlike London which is much further south and low lands.
When I say cheap sausage I mean those pink paste/no texture Tesco value things that masquerade as sausages rather than the ones with real meat in them. They need something to give them flavour. Little kids seem to prefer them.
They are great for a BBQ when we have a people around who do not appreciate a 'proper sausage' rather than just a family affair when we use our home made types.
In Wales most sausage is just called sausage with the regions name put at the beginning. Such as Lincoln sausage or Cumberland Sausage, Irish Sausage, etc
This is one of my favourites. I make these myself.
1lb 4 oz Lean Pork
8 oz Belly pork or shoulder, belly has the best flavour
1 large bramley cooking apple
2 teaspoons fresh herbs (sage) or what ever herbs you like. I like herbs de provance for a change.
4 teaspoons runny honey (any cheap honey)
2 teaspoons course grain mustard
2 oz Dried Breadcrumbs
Salt to taste
Fresh ground black pepper. To taste I like them quite peppery.
Sausage casing natural or synthetic.
Process once through mincer
Mix all the ingredients
Put through sausage machine to fill casings.
I prefer a course sausage so I only put it through once.
I prefer natural casings as they do not break so easily when stuffing.
In the super markets we have bratwurst and hot dog sausages but do not regard them the the same light as what is termed traditional sausage. Many people still eat those pink meat paste sausages, and do not regard the traditonal sausage as a desireable food. That's the trouble with processed foods it becomes a food of the masses and lacks taste, texture and individuality. I'll get off my soap box now as I'm sure I'm preaching to the converted. lol
They are great for a BBQ when we have a people around who do not appreciate a 'proper sausage' rather than just a family affair when we use our home made types.
In Wales most sausage is just called sausage with the regions name put at the beginning. Such as Lincoln sausage or Cumberland Sausage, Irish Sausage, etc
This is one of my favourites. I make these myself.
1lb 4 oz Lean Pork
8 oz Belly pork or shoulder, belly has the best flavour
1 large bramley cooking apple
2 teaspoons fresh herbs (sage) or what ever herbs you like. I like herbs de provance for a change.
4 teaspoons runny honey (any cheap honey)
2 teaspoons course grain mustard
2 oz Dried Breadcrumbs
Salt to taste
Fresh ground black pepper. To taste I like them quite peppery.
Sausage casing natural or synthetic.
Process once through mincer
Mix all the ingredients
Put through sausage machine to fill casings.
I prefer a course sausage so I only put it through once.
I prefer natural casings as they do not break so easily when stuffing.
In the super markets we have bratwurst and hot dog sausages but do not regard them the the same light as what is termed traditional sausage. Many people still eat those pink meat paste sausages, and do not regard the traditonal sausage as a desireable food. That's the trouble with processed foods it becomes a food of the masses and lacks taste, texture and individuality. I'll get off my soap box now as I'm sure I'm preaching to the converted. lol
These are not what we would use for a BBQ but as the recipe is called sausage I thought I’d put it on here. This recipe is a great stand by when the household budget sometimes gets a few holes in it. Lol
Glamorgan Sausages
Sausages are usually made with meat, these are made mainly from grated cheese mixed with breadcrumbs, herbs and chopped leeks or onions.
The recipe varies so you can make it up as you go along. place to place, so they are sometimes quite spicy, and sometimes not.
Use egg yolk to bind the mixture and roll into small sausages.
The "skin" is made by rolling in flour, dipping in egg white and then rolling in breadcrumbs.
Glamorgan Sausages are usually served with potatoes.
Glamorgan Sausages
Sausages are usually made with meat, these are made mainly from grated cheese mixed with breadcrumbs, herbs and chopped leeks or onions.
The recipe varies so you can make it up as you go along. place to place, so they are sometimes quite spicy, and sometimes not.
Use egg yolk to bind the mixture and roll into small sausages.
The "skin" is made by rolling in flour, dipping in egg white and then rolling in breadcrumbs.
Glamorgan Sausages are usually served with potatoes.