Comments on: The tale of the Manchester sausage http://eyedropper.co.uk/2007/10/14/the-tale-of-the-manchester-sausage/ Who do you believe, me or your own eyes? - Groucho Marx Fri, 16 Jul 2010 21:19:45 +0000 hourly 1 http://wordpress.com/ By: Adam http://eyedropper.co.uk/2007/10/14/the-tale-of-the-manchester-sausage/#comment-5569 Adam Sun, 21 Mar 2010 20:39:23 +0000 http://eyedropper.wordpress.com/2007/10/14/the-tale-of-the-manchester-sausage/#comment-5569 I buy 'Our Dad's' sausage for my Sunday breakfast every week, all the Gabbott's Farm shops sell them now. No other sausage comes close, these have that taste I grew up with during the 60's. Yum. I buy ‘Our Dad’s’ sausage for my Sunday breakfast every week, all the Gabbott’s Farm shops sell them now.

No other sausage comes close, these have that taste I grew up with during the 60′s.

Yum.

]]> By: Here’s some I made earlier… « Eating Albion http://eyedropper.co.uk/2007/10/14/the-tale-of-the-manchester-sausage/#comment-4835 Here’s some I made earlier… « Eating Albion Sun, 06 Jan 2008 19:58:50 +0000 http://eyedropper.wordpress.com/2007/10/14/the-tale-of-the-manchester-sausage/#comment-4835 [...] in no particular order. Priory Free Range Foods An afternoon visiting Mrs Beeton The tale of the Manchester sausage Power to the Prostate! Sushi Masterclass at Billingsgate Fish Market Food Writers Guild talk on [...] [...] in no particular order. Priory Free Range Foods An afternoon visiting Mrs Beeton The tale of the Manchester sausage Power to the Prostate! Sushi Masterclass at Billingsgate Fish Market Food Writers Guild talk on [...]

]]> By: Edward Dalton http://eyedropper.co.uk/2007/10/14/the-tale-of-the-manchester-sausage/#comment-4559 Edward Dalton Tue, 18 Dec 2007 19:56:32 +0000 http://eyedropper.wordpress.com/2007/10/14/the-tale-of-the-manchester-sausage/#comment-4559 Hi, hope you enjoyed the sausage. Whats your review, we have placed a new range. Chevon, goat and leek plus the manchester range. Call again and see us. many thanks Edward Hi, hope you enjoyed the sausage. Whats your review, we have placed a new range. Chevon, goat and leek plus the manchester range. Call again and see us.

many thanks Edward

]]> By: FPB http://eyedropper.co.uk/2007/10/14/the-tale-of-the-manchester-sausage/#comment-3278 FPB Sun, 14 Oct 2007 17:59:48 +0000 http://eyedropper.wordpress.com/2007/10/14/the-tale-of-the-manchester-sausage/#comment-3278 really enjoyed reading this posting. will keep checking in for ideas etc to nick, sorry share. i'm doing an occasional blog on cooking for men who don't do cooking which is proving quite popular but it's only in its let's have a glass of wine stage as yet. anyway you may be interested from time to time fpb www.pastapaulie.wordpress.com really enjoyed reading this posting. will keep checking in for ideas etc to nick, sorry share. i’m doing an occasional blog on cooking for men who don’t do cooking which is proving quite popular but it’s only in its let’s have a glass of wine stage as yet. anyway you may be interested from time to time
fpb
http://www.pastapaulie.wordpress.com

]]> By: eyedropper http://eyedropper.co.uk/2007/10/14/the-tale-of-the-manchester-sausage/#comment-3276 eyedropper Sun, 14 Oct 2007 16:31:45 +0000 http://eyedropper.wordpress.com/2007/10/14/the-tale-of-the-manchester-sausage/#comment-3276 Thanks Amy/Jonathan. How about this proper sausage stew. In a casserole pot (Dutch oven's in the US) 6/8 sausages, fried off until brown. 1 onion sliced 2 cloves of garlic half a piece of black pudding (blood sausage), crumbled and fried down hand full of torn up chestnut mushrooms some soaked porcini mushrooms for oomph couple of glasses of red wine few spoons of water if it needs it I went mad and added two shards of black truffle parsley to garnish The black pudding combined with the wine makes this as dark as mud. It's quiet rich so I served it with a deliberately bland soft polenta. Eating this is like if you went into a forest in autumn and dug down under the leaf mulch and scooped up some earth and the odd grub! Mmmmm earthy. Thanks Amy/Jonathan.

How about this proper sausage stew.

In a casserole pot (Dutch oven’s in the US)
6/8 sausages, fried off until brown.
1 onion sliced
2 cloves of garlic
half a piece of black pudding (blood sausage), crumbled and fried down
hand full of torn up chestnut mushrooms
some soaked porcini mushrooms for oomph
couple of glasses of red wine
few spoons of water if it needs it
I went mad and added two shards of black truffle
parsley to garnish

The black pudding combined with the wine makes this as dark as mud. It’s quiet rich so I served it with a deliberately bland soft polenta.

Eating this is like if you went into a forest in autumn and dug down under the leaf mulch and scooped up some earth and the odd grub! Mmmmm earthy.

]]> By: Jonathan http://eyedropper.co.uk/2007/10/14/the-tale-of-the-manchester-sausage/#comment-3274 Jonathan Sun, 14 Oct 2007 15:49:36 +0000 http://eyedropper.wordpress.com/2007/10/14/the-tale-of-the-manchester-sausage/#comment-3274 You've inspired us to make a sausage dish in honor of British Sausage Week. Life really wouldn't be the same without them, they should be celebrated more often! Amy @ neverfull.wordpress.com You’ve inspired us to make a sausage dish in honor of British Sausage Week. Life really wouldn’t be the same without them, they should be celebrated more often! Amy @ neverfull.wordpress.com

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