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PICT3028
Good quality pork should be used for the sausages
Date: 16/05/06
Owner: Stephen Baines
Views: 622
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PICT3030
Hog casings come in many different sorts - the ones on the right are for salamis, the ones on the left for sausages.
Date: 16/05/06
Owner: Stephen Baines
Views: 683
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PICT3032
The finished article.
Date: 16/05/06
Owner: Stephen Baines
Views: 585
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PICT3034
The finished article.
Date: 16/05/06
Owner: Stephen Baines
Views: 546
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PICT3076
Fry gently in the pan - if the balance is right, they shouldn't "bang"
Date: 16/05/06
Owner: Stephen Baines
Views: 641
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IMG_2079
The fat for toad-in-the-hole should be very hot indeed - this is about 250C. Pour in the Yorkshire batter which has been left to stand for quite a long time.
Date: 26/07/06
Owner: Stephen Baines
Views: 530
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IMG_2082
Add sausages...
Date: 26/07/06
Owner: Stephen Baines
Views: 647
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IMG_2083
... till there is no more room
Date: 26/07/06
Owner: Stephen Baines
Views: 537
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IMG_2084
Return to the oven at 250C or thereabouts for 25 minutes (or thereabouts)
Date: 26/07/06
Owner: Stephen Baines
Views: 655
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PICT3079
After 10 minutes it'll start to really fluff up - but the crust is yet to firm up.
Date: 16/05/06
Owner: Stephen Baines
Views: 620
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IMG_2087
IMG_2087
Date: 26/07/06
Owner: Stephen Baines
Views: 788
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IMG_2089
Date: 27/07/06
Owner: Stephen Baines
Views: 682
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