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yes, hp... the sausage wasnt great.. simon howie but it just wasnt right. the roll i expected to be crap and was as it wasnt made with wheat, but if sausage had been better it would have just about passed. best lorne is ayrshire followed by a good butchers. ayrshire traditional lorne usually has lamb in it as well as beef. its dearer but very nice. the rusk should also be pinhead, and enough fat shoyld be in it to cook itQuote:
Originally Posted by mad-moon
https://www.campbellsmeat.com/images...ireLorneSq.jpg
https://d1ssu070pg2v9i.cloudfront.ne...st-Lorne-1.png
see difference. first one is ayrshire
I sometimes take skin off some good cumberland sausages..mash some black pudding into it and finely chopped onion, form into squares and into a butty ..with chop sauce..(when I can find it for sale)Quote:
Originally Posted by struth
pobably wont get good stuff in england. next time your in sotland go to a good butchers and you can get a couple of lengths. cut them and put loose leaves between and freeze.. last you for a good while. Ayrshire is best but any really good butche will have decent steak lorne. look for decen rusk and a bit of fat. the fat in first pic shows its left the sausage to cook and you get a rough finished slice.. bang on.
It's hard work getting good sausage where we are...had some superb sausage from a butcher in Alston...We had a caravan 2 mile this side of Alston near Nenthead....ate it everyday for 2 weeks...ha..
Stornoway black and white puddings are fab. Hard to find but great in a fry up, I mix them together after frying. Best black I've tastedQuote:
Originally Posted by mad-moon
Tortellini in sweet pepper sauce with caramelised veg.
https://uploads.tapatalk-cdn.com/202...d81a7051f1.jpghttps://uploads.tapatalk-cdn.com/202...1a58c28ece.jpg
was excellent. and plenty left
That does look very nice...umptiousQuote:
Originally Posted by struth
Some nice nosh posted recently, chaps - keep up the good work!:cool:
Tonight's dinner, chez-moii, as follows... To start:
Smoked Scottish rainbow trout with a homemade fresh lemon and dill mayonnaise, capers and pimento peppers:
https://imagizer.imageshack.com/v2/xq90/923/72q0V1.jpg
Followed by:
Pan-fried slices of pork fillet with a calvados and wholegrain mustard sauce, topped with caramelised apples, and served with hasselback potatoes, steamed fresh spinach, fine green beans and chantenay carrots:
https://imagizer.imageshack.com/v2/xq90/924/HyRBST.jpg
Marco.