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.
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.
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.