BreakfastWIMB. As the glw is in India, I'm having.....

Left over boiled, baby spuds cut up with fried and chopped bacon and shrooms with Raclette cheese on the top put in the oven.

And an air-fryed posh saussie from my new chic butchers in Margate who do Merguez {which I had last night}, Borewors {we're now waiting for hunting season 'till they can make some more as they need some venison cos they say they need game and they were lush when I had some a month or two ago}, Toulouse saussies etc.

Right, should be cool enough to eat now.

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Originally Posted by Ganpati's Goonerz--AFC's Aboriginal Fertility Cult

Left over boiled, baby spuds cut up with fried and chopped bacon and shrooms with Raclette cheese on the top put in the oven.

And an air-fryed posh saussie from my new chic butchers in Margate who do Merguez {which I had last night}, Borewors {we're now waiting for hunting season 'till they can make some more as they need some venison cos they say they need game and they were lush when I had some a month or two ago}, Toulouse saussies etc.

Right, should be cool enough to eat now.

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Sounds absolutely delicious, gg. Absolutely starving now

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Originally Posted by Luis Anaconda

Sounds absolutely delicious, gg. Absolutely starving now

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I found a wonderful place for Merguez sausages but can't remember where

Quote:

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Originally Posted by Luis Anaconda

Sounds absolutely delicious, gg. Absolutely starving now

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It was lush. Have half the raclette mix and 2 saussies left. So will have the same again later using won saussie and will save the last won for a tortilla, where we just slice and dice the cooked saussie to add to the spuds, shrooms, eggs and cheese.

I'd always heard about German sausages and assumed they'd be great. But when I lived in Berlin in '95 - on East Side Gallery, the crusty traveller site between the last standing bit of the Berlin Wall and the canal that was in the middle between the walls - I was shocked at how shîte German saussies are.

France has Merguez, Andouillettes, Toulouse saussies, chipolatas etc. I though the Kraut sausages would be like those. But they're actually the wurst sausages I've found anywhere on the planet. {Not joking, btw, despite the pun.}

Quote:

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Originally Posted by Ganpati's Goonerz--AFC's Aboriginal Fertility Cult

It was lush. Have half the raclette mix and 2 saussies left. So will have the same again later using won saussie and will save the last won for a tortilla, where we just slice and dice the cooked saussie to add to the spuds, shrooms, eggs and cheese.

I'd always heard about German sausages and assumed they'd be great. But when I lived in Berlin in '95 - on East Side Gallery, the crusty traveller site between the last standing bit of the Berlin Wall and the canal that was in the middle between the walls - I was shocked at how shîte German saussies are.

France has Merguez, Andouillettes, Toulouse saussies, chipolatas etc. I though the Kraut sausages would be like those. But they're actually the wurst sausages I've found anywhere on the planet. {Not joking, btw, despite the pun.}

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I think US does terrible ones. But you are spot on about the French. Used to get wonderful Toulouse sausages from M&S - probably the best I have ever had

Quote:

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Originally Posted by Ganpati's Goonerz--AFC's Aboriginal Fertility Cult

It was lush. Have half the raclette mix and 2 saussies left. So will have the same again later using won saussie and will save the last won for a tortilla, where we just slice and dice the cooked saussie to add to the spuds, shrooms, eggs and cheese.

I'd always heard about German sausages and assumed they'd be great. But when I lived in Berlin in '95 - on East Side Gallery, the crusty traveller site between the last standing bit of the Berlin Wall and the canal that was in the middle between the walls - I was shocked at how shîte German saussies are.

France has Merguez, Andouillettes, Toulouse saussies, chipolatas etc. I though the Kraut sausages would be like those. But they're actually the wurst sausages I've found anywhere on the planet. {Not joking, btw, despite the pun.}

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Good lord GG, you eat andouillette!!!

:yikes:

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Originally Posted by Luis Anaconda

I think US does terrible ones. But you are spot on about the French. Used to get wonderful Toulouse sausages from M&S - probably the best I have ever had

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The wons from the butchers in France are on a completely different level. My new posh butchers {in a chavvy part of Margate} made me some Toulouse saussies the other day. The meat quality was perfect, as good as our butchers on Rue Rivoli in central Paris. But they didn't have enough red wine. I've asked them to make some with loads more wine, saying I'll gladly pay more.

The normal saussies - various herby ones, mustard and something, Toulouse, Borewors etc - are £12.50 per kg.
Merguez and black pudding are £18.50.

I told matey that I'd happily pay merguez prices for the Toulouse if they're so swimming in wine they become red coloured.

But when you get some pwoppa Toulouse sausages from a quality French butcher {or, Ganpati willing, mine now they say they'll listen to me about the red wine} you'll see that they make M&S wons {good as they are compared to other UK supermarkets} seem non-league compared to the hand-made CL quality saussies you get from a top butchers.