You hit the nail on the head - and that, my son, is why us Brits feel the urge to grill/fry our sausages until they have a rock-hard skin, preferably at least 5mm deep and composed of pure carbon!Abitrary said:Sausages cannot work with mash for a simple reason:
Sausages are basically meat mash in bag, and cannot be accompanied therefore by more mash, unbagged or not.
Your mistake was to watch Jamie Oliver on telly and not expect to feel wound up.Abitrary said:To be honest, I think it was a bit patronising of Jamie Oliver to expect cockneys to eat mash.
Aha. Gravy. The final culprit in the unholy trinity.domtyler said:One of my favourite meals I must say. Three succulent bangers lodged in a mound of mash potatoes with half a tonne of veggies and then drowned in a lovely rich gravy.![]()
This is much betterAbitrary said:Aha. Gravy. The final culprit in theunholy trinity.
Gravy just turns mash into potato soup, and thereforean even less stablea damn fine accompaniment to sausages.
I'd regret it if they came with mash.Cunobelin said:Sussex Brewery in Emsworth.....
Oder the sausages - any of the dozen options and you will NOT regret it!
How right you are. I agree with you completly. Especially with the bit about jus being a wanky name for gravy.Abitrary said:Mash doesn't only work with something like a lamb shank and a blackcurrantjusgravy.
Whoops, sorry. I meant *redcurrant* jus.longers said:How right you are. I agree with you completly. Especially with the bit about jus being a wanky name for gravy.
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