The Mafia Guide To Beef Recipes

My husband is a real meat and potatoes fan. He might quite happily have meat and potatoes each evening of the week and never tire of it! He especially loves pork chops or sausages!

They've lovely sausage right here within the UK. They have nasty ones as properly (suppose low-cost and crammed with plenty of fillers, pasty textured, blecch). But I think that is similar anywhere. If you're open to paying a bit more there are loads of beautiful sausages you should buy for your family.

In my opinion an excellent sausage will comprise no less than 70% of fine high quality meat with the remainder being seasonings, fats (you need fats in a superb sausage) and rusks or bread crumbs. I've had really low fat sausages and have all the time discovered them to be arduous and dry. You need fats in a sausage or why bother to have one! Fat adds flavour and is part of what makes them succulent and scrumptious.

Here within the UK there are actually hundreds of various varieties/flavours of sausage. Most butchers may have their very own speciality sausages. The butcher who was down at the Parade the place I dwell had gorgeous ones. Just couldn't compete with the big grocery shops I feel, which was an actual shame. Sadly he closed down.

There may be nothing nicer than a effectively made Butchers sausage. It can be great in sandwiches I believe! Most areas within the UK also have their speciality sausages as properly, akin to Gloucester, Cumberland, Lincolnshire, Manchester, Oxford, Yorkshire, etc. They even have square sausage known as the Lorne Sausage, usually composed of pork and beef and served lower into slices. Well price every penny. It comes from Scotland. I have seen it at Costco, and been tempted to purchase, however haven't tried it as of but.

You will get apple and leek sausages, leek sausages, mustard and caramelised onion, Stilton and cranberry, and so forth. There is absolutely no end to the range out there!

My favourites are Cumberland. You can get them in links or coiled up (Catherine Wheels). I remember shopping for lovely ones for our supper after we have been staying up there one yr. The perfect are found proper in Cumbria itself. They were so delicious! My style buds nonetheless tingle after i consider them! They're nicely spiced and peppery.

Yes, I'm a foodie via and through and the meals we get to eat and take a look at when we're on holiday is (reality be instructed) has all the time been the most effective a part of any vacation for me!

This is a very autumnal recipe I am sharing right here with you right now. Hearty, rich and comforting.

Plump, completely browned sausages, braised in a beautifully flavoured gravy . . . wealthy and lush . . .

Crammed with the flavours of earthy and oniony leeks . . . tart cooking apple, sweet apple juice and sharp grainy mustard . . . together with the smokiness of bacon and that richness from the sausage . . .

Altogether this is a fabulously tasty dish. I believe you're about to fall in love . You cannot go fallacious. . . Hearty and beautifully flavoured.

Yield: 4
Author: Marie Rayner
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Braised Sausages with an Apple Gravy

Proper delicious bangers braised with leeks, apple and apple juice for a hearty autumn supper. Perfect served with fluffy mash and a vegetable on the side.
elements:

- 2 tsp light olive oil
- eight fats good high quality pork sausages (I like Cumberland)
- 1 medium leek, trimmed and washed
- 6 rashers smoked streaky bacon, chopped
- 300ml cloudy apple juice (1 1/four cup candy apple cider)
- 1 massive cooking apple (I used Bramley)
- 2 TBS grainy mustard

Find out how to cook Braised Sausages with an Apple Gravy

1. Heat the olive oil in a big non-stick skillet which has a tight fitting lid. 4. Stir in the grainy mustard and heat by. Slit down one side and rinse nicely, making sure any grit or dirt is gone. Remove and set aside. Should you think the pan juices are too thick add some more apple juice. 2. Trim the leek, eradicating and discarding any dark green elements. 3. Peel and core the apple. Add to the pan, scattering it around the sausages. Return the sausages to the pan and pour on the apple juice. Return the skillet to the heat and add the leeks and bacon items. Serve immediately with a number of fluffy mashed potatoes and your favourite vegetables on the facet. Dice into 1/4 inch dice. Cover tightly and braise over low heat for half-hour over low heat. Stir fry for 5 to 6 minutes, until the leeks have softened and the bacon is cooked. Cut into 3 inch lengths after which slice the lengths into 1/four inch strips. Cover and cook for an additional quarter-hour on low, or until the apple has softened and begins to break down, and the pan juices have thickened. Add the sausages and cook, turning incessantly, for 10 to 15 minutes, till golden brown all over.

Tag @marierayner5530 on instagram and hashtag it #EnglishKitchen

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Do not be tempted to use a candy consuming apple on this. You really need a tart cooking apple to offset the sweetness of the apple juice. This is simply good . . . absolutely. We loved it with fluffy hot mashed potatoes and steamed inexperienced beans.

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