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Its Dinner-time...again! (Read 735 times)
Feb 17th, 2012 at 7:40am

Fozzer   Offline
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Joyfulness!...>>>

...

Roast Sausages.
Roast Potatoes.
Boiled potatoes.
..all sorts of Vegetables!..

...and my amazing gravy!

Paul...Happy Tummy... Smiley...!

 
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Reply #1 - Feb 17th, 2012 at 8:04am

Flying Trucker   Offline
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As always...looks wonderful Paul... Smiley

The old girl and I just got the breakfast dishes done, we had back bacon and french toast... Wink
 
Cheers...Happy Landings...Doug
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Reply #2 - Feb 17th, 2012 at 8:44am

expat   Offline
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I hope that is Colman's on your sausages Paul and not one of these namby-pamby look a like mustards Grin

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Reply #3 - Feb 17th, 2012 at 10:12am

ozzy72   Offline
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Paul, why do you always smear your mustard along your bangers? I prefer the dip method myself... Just curious.
 
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Reply #4 - Feb 17th, 2012 at 10:45am

Fozzer   Offline
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ozzy72 wrote on Feb 17th, 2012 at 10:12am:
Paul, why do you always smear your mustard along your bangers? I prefer the dip method myself... Just curious.


"Dipity, doo-daa, dipity-ay...

....My-oh, my!..What a wonderful day!"

Why do I do it?....I suppose it reminds me of the method used in creating a sausage dog in a bun.. Wink..!

"...have you ever created a sausage dog in a bun, Madam?"

Paul... Grin... Grin... Grin...!

P.S...Mark...I can smear what I like on my "Banger", in the privacy of my own home!... Wink... Wink...!

P.P.S...I'm sorry Matt...It is Colmans "French Mustard"...the runny sort!... Roll Eyes...!
 
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Reply #5 - Feb 17th, 2012 at 12:41pm

machineman9   Offline
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Perhaps your definition of 'roasted sausage' and my definition are slightly different... They look incredibly, well, roasted  Tongue
 
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Reply #6 - Feb 17th, 2012 at 1:35pm

Fozzer   Offline
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machineman9 wrote on Feb 17th, 2012 at 12:41pm:
Perhaps your definition of 'roasted sausage' and my definition are slightly different... They look incredibly, well, roasted  Tongue


.... Grin...!

Its a very successful technique I use for cooking sausages...
...and avoiding the dangers in fat..!

Sausages cooked in a frying pan, fry in their own fat, and retain the fat...(which is bad for you and me!).
I place the sausages on a wire rack, placed over a pre-heated roasting tin, in my trusty Gas Oven.
(The same method that I use for cooking Roast Beef and Pork joints, Whole Chicken, etc).
This allows all the fat to drain away, and because the heat has access all round the sausages, they cook evenly all the way round without constantly turning them.
At Gas Mark 5 they are perfectly (and safely) cooked in 1/2 hour.
Excess fat, salt, and sugar is excluded from all my meals....(Instructions from my Practice Nurse... Kiss...!).

Paul... Smiley...!
 
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Reply #7 - Feb 17th, 2012 at 1:38pm

Wing Nut   Offline
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Paul, have you ever eaten a meal that wasn't smothered in gravy? Smiley
 
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Reply #8 - Feb 17th, 2012 at 1:39pm

expat   Offline
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Fozzer wrote on Feb 17th, 2012 at 10:45am:
ozzy72 wrote on Feb 17th, 2012 at 10:12am:
Paul, why do you always smear your mustard along your bangers? I prefer the dip method myself... Just curious.


P.S...Mark...I can smear what I like on my "Banger", in the privacy of my own home!... Wink... Wink...!




It kills me to respect the family orientation of this website from time to time.......... Lips Sealed Lips Sealed Grin Grin

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Reply #9 - Feb 17th, 2012 at 1:43pm

Fozzer   Offline
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Wing Nut wrote on Feb 17th, 2012 at 1:38pm:
Paul, have you ever eaten a meal that wasn't smothered in gravy? Smiley


..... Grin...!

Its a proper English style Roast Dinner...with the regulation gravy!
(Not a Beefburger in a Bun!)... Grin...!

Paul.... Grin...!

P.S. My Special Gravy Sauce is protected by Crown Copyright, World Wide.
(Probably).
« Last Edit: Feb 17th, 2012 at 3:30pm by Fozzer »  
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Reply #10 - Feb 17th, 2012 at 2:29pm

ozzy72   Offline
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Tell me Paul, when making your stock do you add real ale to it? I find it really gives it a lovely tang Wink
 
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Reply #11 - Feb 17th, 2012 at 3:06pm

Wing Nut   Offline
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Paul's gravy vat.  The small one is for wine...   Grin

...
 
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Reply #12 - Feb 17th, 2012 at 3:16pm

andy190   Offline
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Yum, can I have some Fozzer? Wink
 
...

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Reply #13 - Feb 17th, 2012 at 3:47pm

Bud Greene   Offline
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ozzy72 wrote on Feb 17th, 2012 at 2:29pm:
Tell me Paul, when making your stock do you add real ale to it? I find it really gives it a lovely tang Wink

Sounds like a racy meal...
http://www.youtube.com/watch?v=hXqksVCD_hM
Grin Grin Grin Grin
 
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Reply #14 - Feb 17th, 2012 at 3:49pm

Bud Greene   Offline
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Foz, it's been too long since I've seen a good meal from you.  If I didn't need this computer for work I would eat the monitor (I've managed to skip breakfast AND lunch today). Wink
Wink
 
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