#Pork and Sausage

[askwhatsforlunch]

Spek Braaibroodjie

After a few days of grey, sodden skies, the patches of blue and sunshine piercing through clouds today were enough to incite me to come out; and once I was out, I wouldn't leave the garden! I lit a barbie, and grilled myself an excellent Spek Braaibroodjie, the addition of bacon to the South African classic making it an even more-ish treat, which I ate, reading a good book, with the green budgies perching on the apple tree for company! I encourage you to partake in this simple pleasure, if the weather allows it! Happy Tuesday!

Ingredients (serves 2):

2 rashers smoked streaky bacon

2 large, thin slices Sourdough bread 

1/2 tablespoon butter, softened

2 heaped tablespoons Peach Chutney

half a small red onion

half a small, not too ripe tomato, rinsed

30 grams/1 ounce good quality Gouda Cheese

Prepare barbecue: half an hour before grilling, arrange a small layer of coals in the barbecue. Top with a few small branches of dry wood (applewood gives a good taste), and light.

In a small frying pan over medium-high heat, cook bacon rashers, about 1 minute on each side, until just browned and sizzling. Remove from the heat. Set aside.

Spread butter on one side of both Sourdough slices. Flip them over and spread all sides generously with Peach Chutney.

Thinly slice red onion and cut tomato into slices. Arrange red onion slices onto the Peach Chutney on one of the Sourdough slices. Top with tomato slices, in an even layer.

Cut Gouda into thick enough slices. Remove the wax, cut slices into bits, and arrange Gouda bits in a rather even layer onto the Peach Chutney on the other Sourdough slice. Top with reserved sizzled bacon rashers.

Sandwich laden Sourdough slices together carefully, and place sandwich onto a gridiron, preferably one with two grates, to secure and hold it.

Once the flames have died down, and the embers are red, place gridiron over the embers, and grill the sandwich. It won’t take more than 2 minutes on each side, possibly less! 

Carefully remove Spek Braaibroodjie from the gridiron and cut it in halves.

Enjoy Spek Braaibroodjie immediately, with dressed lettuce, and a glass of chilled South African Chenin Blanc or Chardonnay!

[fattributes]

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ITALIAN PORK SAUSAGE MEATBALLS

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Is this how you roll?

[minecraft]

mah breakfast ^^

[scoutingthetrooper]

[vegan-nom-noms]

Vegan Bacon Wrapped Sausages

[ofmermaidstories]

artistic representation of my saturday night (eating hotdogs and playing fallout shelter like the ipad baby i am)

[useless-catalanfacts]

Botifarra (Catalan pork sausage) with white beans is one of the most iconic dishes of Catalan cuisine. It has historically been a simple dish, affordable by the lower classes and eaten both by farmers in the countryside and the working class in cities. For this reason, eating it was so widespread that, added to the fact that it's delicious, it has come to be considered Catalonia's national dish. It's usually eaten with allioli sauce (typical Catalan sauce made mainly of garlic and olive oil).

Nowadays, it’s still as beloved as always and often eaten in botifarrades (large meetings of people, often as part of a festivity, to cook and eat botifarres together).

Variations: instead of white beans, in autumn the botifarra can be served with the mushroom called bloody milk cap (rovelló in Catalan). Nowadays, many restaurants will also offer to change the beans for potato fries, especially for children.

Photo from Restaurant Can Valls (Sant Martí Sapresa).

[askwhatsforlunch]

Onion and Herb Toad in the Hole

This hearty and fragrant Onion and Herb Toad in the Hole, makes a wonderfully comforting dinner on a rainy night. The goat's milk also adds a deeper flavour to this staple of pub grub!

Ingredients (serves 2):

1 cup plain flour

½ teaspoon salt

1/2 teaspoon freshly cracked black pepper

2 large eggs

a heaped teaspoon Dijon Mustard

1 ½ cups goat's milk*

2 tablespoons olive oil

2 (100-gram/3.5-ounce) good quality pork sausages (like Toulouse sausages)

a Green Onion

4 leaves fresh Garden Sage 

1/4 teaspoon dried thyme

1/4 teaspoon dried rosemary

*I used goat's milk to make it suitable for my Mum, who's allergic to cow's milk

Preheat oven to 200°C/395°F.

In a large bowl, combine flour, salt and black pepper. Dig a well in the middle and break in the eggs. Add Dijon Mustard, gently whisking while gradually adding the goat's milk, until the mixture is smooth and silky. Set aside.

Place a medium baking tin on the stove, over a medium flame. Add olive oil. Once hot, add the Toulouse sausages, and cook, browning on all sides, about 5 minutes.

Thinly slice white part of the Green Onion, saving green part for later, and stir into the tin. Fry, a couple of minutes.

Finely chop Sage, and stir into the tin, along with dried thyme and rosemary. Cook, a couple of minutes more.

Place the tin in the middle of the oven, and allow to heat, a couple of minutes..

Open the oven door, and quickly pour the Yorkshire pudding mixture. Close the oven door, and cook, for a further 30 to 35 minutes, at 200°C/395°F.

Finely chop reserved green part of the Green Onion. Set aside.

Serve Onion and Herb Toad in the Hole hot, sprinkled with chopped green part of the Green Onion.

[fattributes]

Skillet Italian Sausage and Peppers with Whole Wheat Penne

[daily-deliciousness]

Sausage and potatoes

[rapidreptile]

anyways, the pork sausage hash for today