Posts Tagged ‘sausages’

It’s a good thing I like sausages!

I got Bailey back yesterday: approximately 50kg of sausages (pork and apple, pork and leek and plain gluten-free), 10kg of minced pork and 4 leg joints!

I had originally intended to get just sausages and mince, as older boars, especially those who have been used as working boars, have a very strong flavour which can be unpleasant in a roast, but perfect for sausages and burgers. However, J, who lives at the farm where I keep the pigs, talked me into keeping a leg or two as he reckons you can slow roast them for the perfect flavour. I thought that was nicely volunteered, as did his partner, C. As it turns out, I have run out of freezer space, so the leg joints are now residing in their freezer anyway… Fate, I think!

I have, naturally, sampled the sausages and think they’re delicious. Very delicious. Too delicious. If I start oinking, it’s not because of swine flu!

Thanks, Bailey. You were a good old boy and I promise you won’t go to waste.

Bailey - 4 June 2009

Bailey - 4 June 2009

(Actually, this post reminds me that I never wrote a review of my first taste of Kune Kune meat, when I sent Harold and Scratchy off in March. Must do that!)

Happy Valentine’s Day

According to B’s work colleagues, our relationship is “lacking romance and spontaneity” because of what she got me for Valentine’s Day.

The new Grubs and Glug in the Eglu - 14 February 2009

The new Grubs and Glug in the Eglu - 14 February 2009

I don’t see what’s wrong with asking for two new Grubs and a Glug so that your Bantams and Silkies are no longer forced to eat out of a cat bowl and a margarine tub and drink out of a dog bowl! I like my present. I think it’s great.

And that means I am having a happy day, especially as we’re having a Special Meal tonight: sausages from our own pigs, eggs from our own chickens and, although I didn’t grow the potatoes myself, I will be scrubbing them and making the chips.

It’s a delicious meal: turn the oven on to about 200 degrees, and while it’s heating up, plop some some oil in a roasting tray so it covers the bottom and whack it in the oven to heat up as well. Cut up the potatoes into chippy shapes / wedges / whatever and when the oven’s ready, chuck them in the tray. Swirl the oil around so it covers the chips and then put back in the oven for just under an hour, but do check regularly and turn the chips over.

Cook up the sausages on the grill or, if you’ve got good quality ones with limited fat, put them in with the chips about half an hour after the chips go in. Baste them with the oil (add more if necessary) and make sure they stay moist so don’t stray too far from the oven!

Once the chips have been cooking for just under an hour, take the tray out and so long as the chips are cooked*, make a small nest in the chips for each egg you want to cook. Crack the egg into each nest then whack back in the oven for about 5 minutes.

It’s not pretty once served but my, it’s delicious!

(*If the chips and/or sausages aren’t cooked properly, put them back in as the eggs really don’t take more than about five minutes to cook but you don’t want to over-cook them!)

British Sausage Week 2008

Thanks to LittleFfarm Dairy for letting me know that it’s British Sausage Week. Hurrah for sausages!

My favourite sausage meal is bangers n mash though I’m usually happy with most sausage meals. Unfortunately, ever since we put Vicky and Albert in the freezer, I’ve gone off shop-bought sausages big time. This is because our sausages were 100% pork – we only wanted chops and roasting joints so instructed the abattoir and butcher to put everything else into the sausages with no added extras.

Albert and Victoria - 17 March 2008

Albert and Victoria - 17 March 2008

In fact, I think the only thing that could beat our sausages will be the day I pluck up the courage to make our own, adding leeks and herbs and spices to the meat…

Hurry up, Harold!

Harold - 20 September 2008

Harold - 20 September 2008