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Post by wowplantz on Jun 26, 2011 9:33:35 GMT 1
Recently bought some cheap, own-label saucisson intending to eat it cold but decided to slice it and fry it like fritters.
Turned out like sausages taste, only better. Drained in the pan, then on some kitchen roll, it wasn't rich in fat either.
The stuff I used was saucisson cuit, fume, a l'ail. Anybody use anything else?
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Post by wibble on Jun 26, 2011 10:53:33 GMT 1
smoked garlic sausage
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Post by mrs moustoir on Jun 26, 2011 12:19:11 GMT 1
If you like spicy and/or paprika flavours, try chorizo sausage which is available in mild, spicy and volcanic!
I do an all-in-one, bung in the oven dish with chicken and chorizo from Nigella's latest book.
Very tasty.
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Post by Madame Moorhen on Jun 26, 2011 12:21:53 GMT 1
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Post by wowplantz on Jun 26, 2011 12:55:16 GMT 1
You all seem to use better quality stuff than me! And Wibble, yes, it looks like you use the same kind of flavours, only better, cos the stuff I got was what we'd call sausage meat, with an outer skin you have to peel off.
Anyway, the stuff I got was very cheap, compared with butcher's sausages and went well diced in a pasta sauce with spag.
Thanks for your replies.
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Post by Deleted on Jun 26, 2011 13:25:38 GMT 1
The hot Chorizo from Lidl used in a Delia Jambalya recipe,tasty!
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Post by ianh on Jun 26, 2011 16:06:54 GMT 1
I always put diced chorizo in chilli con carne, as well as a tin of baked beans (in addition to the red ones).
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Post by wowplantz on Jun 26, 2011 16:34:14 GMT 1
Mrs Moustoir! A French 'take' on the chicken/chorizo combo is dinde and merguez sausage. Purists would argue that merguez is a Spanish delice but the French stole it from the Spanish long ago.
Dinde being more 'gutsy' than chicken it goes particularly well after a day harnessed to the plough, on Daisy's day off, and if you add a handful of flat-leaf parsley you'll be ready to take on anybody with one arm tied behind your back.
Best wishes
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Post by Elkay on Jun 26, 2011 19:38:12 GMT 1
Hi, wowplantz. We often use the cheap garlic sausage to add to pumpkin with a few onions, a little tomato and a tiny bit of cream or creme fraiche (depending on what we have) in the autumn and winter to make a delicious pumpin bake
LK
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Post by wibble on Jun 26, 2011 20:01:39 GMT 1
You sure have to add something / anything to pumpkin to make it taste of something ;D ;D loads of folks say how nice and tasty pumpkin is...................... and then proceed to give their favourite recipe which includes loads of other tasty additions ...... Does anyone have a tasty pumpkin recipe of just pumpkin ;D
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