Sossidges!

[desperance]

Courtesy of Mark, to whom all thanks be due:



(Tragically, I forgot to get him to make another image, of the sossidges in their cooked state*; and tragically, they didn't last very long after that. They were tried and found acceptable. There may even be a little nugget left for the boys.)

*This is particularly tragic because I was particularly clever, and fried them all as one, still linked together, before cutting them apart before serving. This preserved them in their pure forms, and no oozing had a chance to occur.

Comments

[movingfinger]

They are splendid.

A restaurant I like a lot serves a dish which is a single, long, thinnish, sausage coiled and coiled around to completely fill a small cast-iron skillet (this is a dish for one or two) which gets put in the super-hot oven or on the fire to sizzle away, and then served hot as hot, with a lot of bread to soak up the sausagey goodness that has leaked out in the pan.

Which is a roundabout way of saying I hope you had plenty of good bread handy to savor all the deliciousness you made.

[desperance]

Tragically my own bread was not ready; the sourdough starter has been left too long unfed, and it needs coaxing back to life. I have a loaf in the oven as we speak, but I'm thinking of it as a gesture, a stepping-stone - which it may indeed resemble - more than an achievement. We made do with the back end of a commercial sourdough, toasted.

The UK has a traditional single coiled sausage, the Cumberland: a fat and peppery fellow. I used to buy him by the metre; the butcher had two marks on his chopping-board to measure with. Some people cut him up for frying, but that always seems a shame. It's more fun to coil him up tight, skewer him if necessary and cook whole.