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Sausage Sausage meat is an extremely important part of
English cuisine. But in my view, it is important to source your meat from a
quality butcher who specialises in regional variations. Not only is this much
tastier, it is much better quality. Sausages Pigs intestine filled with sausage meat. The English sausage is
usually, but not always made from pork mixed with breadcrumbs, herbs and
spices. Texture and flavour can vary significantly from butcher to butcher
never mind region to region. Lamb sausages are common in upland areas where
sheep are more plentiful than pigs. You can also get beef sausages. Sausages can be grilled, fried or barbequed. I
usually bake mine in the oven with a little water to draw the fat and salt
out. They can be eaten on their own, in a bun or sandwich, as part of a fried
breakfast, an accompaniment to roasted chicken or a pork.
Or they can be eaten as a dinner in their own right, the most famous version
being bangers and mash. Cumberland sausages often come in distinct ‘rings’.
Sausage with an apple and cider sauce Sausage casseroles are very tasty, with or
without a little cream.
Toad in the hole One of those strangely named dishes, but don’t
worry this is popular dish is just sausage cooked in a Yorkshire pudding
batter. Honest, no toads involved!
Sausage in a bun It’s a hot dog Jim, but not as we know it.
We’ve been putting sausages in a bread roll and adding fried or boiled onions
with sauce or mustard for generations!
Marrow stuffed with sausage meat This is one of my favourite dishes. The filling
can be either wholly sausage meat or half and half with minced beef. I peel
the skin off the marrow and scoop it out so that it remains whole and then
add the filling.
Lattice Pie This is a traditional way of serving sausage
meat, the filling often having apple in it as well.
Sausage roll Usually a small puff pastry with a sausage meat
filling, served as a canape. Larger versions can be eaten for lunch.
Sausage meat patties I guess these are a sort of rissole, or even
burger. They can be wholly sausage meat of a mix with minced beef. Usually
pan fried, baked or barbequed. They cab also be
baked as a sort of meatloaf.
Haslet This is a very traditional meatloaf originating
in Lincolnshire, where it is pronounced ‘hays-let’ as opposed to ‘has-let’.
It is made from stale white bread, ground pork, sage, salt and black pepper.
Usually eaten cold and thinly sliced, it makes great sandwiches and is almost
mandatory in a Lincolnshire cold meat salad. It should be noted that English
haslet is different to American haslet.
Scotch egg Another essential part of the cold meat salad,
this is very much an English dish despite its name. Sausage meat wrapped
around a hard boiled egg, coated in breadcrumbs and
deep fried. They are usually eaten cold, but can be served hot particularly
if you make them yourself. Most people don’t though as the commercial
versions are good. Go really well with salad cream, piccalilli or coleslaw.
Saveloy Chip shop sausage! Similar to a frankfurter and quite different to
the usual English sausage. They can be boiled and eaten like hot dogs,
sometimes with pease pudding. But, in England at
least, they are most commonly served in fish and chip shops with batter
around them.
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