martes, 31 de marzo de 2009

Onion Gravy

Finally Aafke got to try a sausage and she she did it in no better company than the wonderful Marie, though any future communal sausage activities will have to be monitored by the ethics committee. They made hot-dogs, a particulary Dutch thing, not surprising considering that Aafke is a Dutchess, a refugee from sausage persecution in the Nederlands. They also made onion gravy, a noble venture which seemed to have fulfilled expectations. I include my own particular recipe for onion gravy. This version is the medieval one which requires you to individually grow the onions as well as employing scullery staff in the chopping of said Allium;

3 - 4 large onions, thinly sliced in rings, ideally including at least 1 or 2 red or sweet onions
400 ml chicken or beef stock
100 ml of red wine or beer - personally I'd use Murphy's Red as there is no way you can drink the stuff.
75 g butter
2 teaspoons French mustard (optional)
1 teaspoon Worcestershire sauce (optional)
Salt and black pepper

Melt the butter in a heavy pan and cook the onion on the hob for 20 minutes, stirring frequently until soft
Turn the heat down low, do not cover the pan and cook until the onions are brown, this should take around 1 hour or more, dont rush it, leave them cooking and read the paper, recommended newspapers are; The Irish Times weekend and literary supplement or any part of The Daily Telegraph. The long, slow cooking gives the depth of taste and colour to the gravy
Add the stock, wine/beer, Worcestershire sauce and mustard
Bring the gravy to the simmer, stir frequently, check the seasoning and serve.

Marie's fingers are optional and are available in a variety of nail colours.

martes, 3 de marzo de 2009

Fawlty Towers

Fawlty Towers is one of the best comedy series ever and that's a fact. Over thirty years old and still getting laughs, not like Russel bloody Grant. Anyway, the classic 'The Kipper and the Corpse' episode 10 has more than one sausage reference. Dr. Price (Geoffrey Palmer) wants sausages for breakfast, so does Mrs.Chase (Mavis Pugh) for her little Chitzu. Polly gives the dog bangers 'a la bang', there's a corpse upstairs, British Leyland are on strike and Dr. Price is left without his saussies (wouldn't happen in Triskel). His great line is ' I'm a doctor and I've got to have my sausages...'

Mash it up

One of the milestones in the history of 'The Proper Sausage' was passed last Sunday (1st Feb) when we were allowed experiment on humans. The occasion was the Carling Cup Final and the venue was Triskel Tavern in Madrid, Spain. Pilar, the regular chef and who supplies needy nourishment to the hungover on most Saturday and Sunday mornings, had the day off. So Wendy, ever mindeful of the epicurian requirements of the clientel on such momentus occasions i.e. footy on a Sunday, offered Bristol Dave and myself the chance to show what our Proper Sausages are made of, or made into rather. If you weren't there, tough, you'll have to wait 'til the next time.

From little piggies, big saussies grow

Hello, this is the first of, what I hope will be a journey 'round planet sausage. Some of the stories, history, myths, legends, links (pun intended), recipies and up-dates on the ever-developing 'Proper Sausage Company', operating from Madrid, Spain.

"Snorkers - good oh!" was uttered by First Lt. Bennet (played by Stanley Baker) on board the 'Compass Rose', in that great war classic 'The Cruel Sea' (1953) starring Jack Hawkins. Baker wasn't a particularly likeable chap but he did like his 'snorkers'. 'Snorker' was the name given by submariners, so I'm reliably informed, to 'Palethorpe's' pre-cooked tinned sausages during WWII

NOTE; for 'BRITISH' substitute 'IRISH', 'SCOTTISH', 'WELSH', 'TRADITIONAL' or whatever floats your boat.


Great sizzler o’ the banger race,

Wi ye a’ luv tae fill ma face.

Mix’d wi’ stilton, herbs or apple,

Ye still a’ welcome doon ma thrapple.

Unlike haggis filled wi’ oat an’ offal,

Why did’nae Burns aboot ye waffle?

Ye’re nae sleekit lak a chipolata,

Which weel hardly mak a breckie starter.

But as ye lie mid wad and rashers,

Saliva slobbers roond ma gnashers.

So al’ ye luvers o’ a bit o’ porker.

Gie a grand “Och Aye”….