Sausage Rolls

Arianrhod asked me for a recipe for this sausages and just remove the meat from the casings.

This post has been edited by Catriona on 28-Jul-2004, 05:01 PM

If I start gaining LOTS of weight, I am going to have to make you partially responsible...

LOL!

Now would that be bangers type sausage? Because we have a wonderful open air market, and the sausage makers have very good bangers. Very comparible to the UK type I had ...
I was curious since most American sausage is fairly spicey.. But I guess it is really what one perfers.... I was wondering about the authentic version ....

Oh no you don't Jason..... any weight gain will be totally your responsibility!!

Yep bangers type sausages, if you can't get ordinary sausagemeat. Just slit the casings and mix with the onion and salt and pepper...

We get spicy sausages too - locally made by my butcher (he's great, by the way!) - however, most of our really spicy sausages are of Italian/German/Spanish origin and imported here.

Hi Cat!
Gas mark 8 and 6.....is what in farenheight degrees?

Dance whist you sing Jason !
burn it off !

I think I may have to try these TODAY Catriona !
Thank you for taking the time to type this out,
and for sharing your amazing recipies with us ..

I can cheat , Pettridge Farms makes a fozen puff pastrey ,,
that is amazingly good !
Just for the trail run

Thanks again Catriona..
In Service to the Dream,
Paula

I do, I do!!!!
But I can only do so many things at one time...Sing, play guitar, switch to drum and dance... That's a lot for this fella' But I manage....

Oh, come on now.....

You're like my food drug dealer....LOL!!!! " here just sample this...." Then I can't get enough of it
It's an endless cycle you know?

I guess I'll run a little more distance a day to counter act your temptations

You food temptress you...LOL!

3R

This is the conversion chart that I got from the web a long time ago.... I cannot give a URL, cos only cut and pasted - so.... apologies to whoever's info I'm pirating - it's not intentional, honestly!

I cook on gas, and therefore often have only the Gas Mark level - but you should be able to suss it out from this conversion chart!

Oven Temperature Chart: U.S. and British

Heat Level in Degrees Fahrenheit/Degrees Celsius /British (Regulo) Gas Mark

--------------------------------------------------------------------------------

Very cool 200/ 95/ 0
Very cool 225/110 /1/4 (quarter)
Very cool 250/120/1/2 (half)
Cool or slow 275/135/1
Cool or slow 300/150/2
Warm 325/165/3
Moderate 350/175/4
Moderately hot 375/190/5
Fairly hot 400/200/6
Hot 425/220/7
Very Hot 450/230/8
Very Hot 475/245/9

Paula
Enjoy - take any shortcut you can, that's my motto...!


Jason
Hmmmm that cookbook gets to sound more and more feasible all the time, doesn't it?

Aye that it does, Cat.

I have the Cock a leekie soup started ..
and did get the frozen puff..

BUT the house smells amazing !
It's so nice not to be having the same old thing for dinner !!!
Again Catriona, ty for sharing so graciously with all of us .

You food temptress you , cute Jason !


In Service to the Dream,
Paula

Moi?
AZZIF!!!! (as we would say!)

It's nice that such home-spun recipes as cock a leekie and sausage rolls should be considered 'different' in the US.... my family would just yawn and think 'Oh no, the same thing, AGAIN'!

Mine does that for pasta ..
Dinner was awesome
Again my thanks ..

In Service to the Dream,
Paula