Thread: Adventures in sausage making

We have just broken our fast this morning over here, and first into the frypan (low) went some LR / PocketRocket sausages, lamb with mint and freshly picked Rosemary. Smell was ... 'dangerous' and the genuine casings gave a very pleasant addition to the texture, like real sausages were 50 years ago, from a suburban, corner-store butcher. (Remember those? - you're OLD if you do )

SWMBO was most approving of the 'meat-rosemary-salt' taste balance.... and correctly observed that these would complement fried eggs.

They did...

Originally Posted by superquag

We have just broken our fast this morning over here, and first into the frypan (low) went some LR / PocketRocket sausages, lamb with mint and freshly picked Rosemary. Smell was ... 'dangerous' and the genuine casings gave a very pleasant addition to the texture, like real sausages were 50 years ago, from a suburban, corner-store butcher. (Remember those? - you're OLD if you do )

SWMBO was most approving of the 'meat-rosemary-salt' taste balance.... and correctly observed that these would complement fried eggs.

They did...

I can also report that fresh lamb chops cooked to perfection on the weber complement the sausage and egg as well. 😆

Mmmm lunch me thinks.