Rob XX sausages...

[frenchuk]

Rob I cooked them tonight, and man, you should be ashamed of yourself you sausage-pusher... Now I am addicted, I want more and what you supplied me isn't gonna last.. they're too good, I'm gonna become fat(ter), loose interest in my job, stop looking for any kind of sex life, waiting for my next delivery and just looking forward to my next sausage fix... man they're simply too good - none of that sawdust aftertaste, just plain heaven... cooked them slowly, added a chopped red onion, cooked new potatoes on the side, then did a little sauce with white wine, saffron, cr?me fra?che and dijon mustard, added the potatoes and the red onion in the sauce for finishing the cooking of it :lick: :lick: :lick: you got me man, I hope you're proud of yourself!!!

 

[R2B2]

Result!

Sausage pusher, lol!! People will get the wrong idea here!! They are a bit good, I have to agree.

But man, your recipe above must've done them proud!! Only a Frenchman could be so inventive with sausages. We Brits are so boring with our food. I'm writing that down for sure.

Which ones did you try mate..?

I wouldn't let 'em become a substitute for your sex life though... unless you can involve a woman of course (in that case, watch what you do with the hot ones, lol!).

Glad you like 'em. :lick:

 

[frenchuk]

I had the hottie ones, the garlic, the lamb apricot and rosemary, the tobaggo, the herby, and I'll remember your tip about what I do about the hottie ones, they are trully devilish :lick: - so yummy all of them are!!! As for my recipe, forgot to say I added a bit of sugar in the sauce to cut the acidity of the the mustard, little trick of the trade!g0551p

 

[ianrobbo1]

FAO Rob

Emergency m8, just read this thread, and asked Tina if she had made up her mind what Sausages to order from you for next week, and the daft bats lost the list, OH and now it's ME thats lost the bloody thing,
doncha just luve em,!!!!

will you be so kind as to post another list as I have erased the PM, and apparently,:bang: according to TINA,c7u8 ''lost'' the printed copy, as well.:dunno:

and sod the diet,!!!:blush: and you Lumpy

 

[R2B2]

Well thankyou for those kind words of recognition Sir Lim...

... and here's further confirmation for anybody with any doubt...

 

[frenchuk]

limpy, I find it simply baffling that a phillistine like yourself could have raised so well the great kids of yours... another case for

 

[Biker Babe]

Originally posted by frenchuk
Rob I cooked them tonight, and man, you should be ashamed of yourself you sausage-pusher... Now I am addicted, I want more and what you supplied me isn't gonna last.. they're too good, I'm gonna become fat(ter), loose interest in my job, stop looking for any kind of sex life, waiting for my next delivery and just looking forward to my next sausage fix... man they're simply too good - none of that sawdust aftertaste, just plain heaven... cooked them slowly, added a chopped red onion, cooked new potatoes on the side, then did a little sauce with white wine, saffron, cr?me fra?che and dijon mustard, added the potatoes and the red onion in the sauce for finishing the cooking of it :lick: :lick: :lick: you got me man, I hope you're proud of yourself!!!

Ere Pierre, if you ever get lonely and want female company over for dinner, just give me a call, i'll come and keep you company dear :beer:

Oh and don't worry about steve, he can get on with mapping out cyclops's next route.............. :} :}

 

[Codbasher]

Dont suppose you do Pork and Apple do you old chap, am a bit partial to em you know:blush:

 

[R2B2]

Pork and Apple...

Umm, let me see now. Oh yes, here you go...



BEEF & GUINESS
Pure genius

ORLEANS SMOKEY (Gold award)
A hot jazz medley of Pork, peppers,garlic and chillies together with an enticing smokey flavour.

ITALIAN CONNECTION (Gold award)
A coarse cut Italian style sausage seasoned with pepper and hot paprika to give a spicy taste.

LAMB, APRICOT & ROSEMARY (Welsh champion)
Time honoured welsh dish, quality lamb blended with fresh Rosemary. A sunday lunch alternative.

TOBAGO SAUSAGE (Gold award)
with the spice of the Caribbean.

CUMBERLAND
A 180 year old family butchers recipe makes this pork sausage one of the best sellers.

OLD FASHIONED STYLE PORK (Gold award)
A thick coarse cut pork sausage made using an age old recipe.

TRADITIONAL FARMHOUSE (Welsh champion)
A coarse cut pork sausage, spicy & tasty, a memory of times gone by.

GARLIC SAUSAGE (Award winner)
An exquisite blend of pork combined with fresh herbs & garlic. Ideal for a tantilising starter.

COUNTRY HERB (Welsh champion)
Coarse cut pork sausages with a delicious flavour, packed full of herbs.

TRADITIONAL PORK
A pork sausage made the traditional way. Award winning in the South Wales Region.

THIN PORK, (kiddies special)

LOW FAT PORK SAUSAGES
The quintessential pork sausage. A blend of prime quality lean pork, traditionally spiced.

PORK & LEEK (Award winner)
A combination of pork and leeks - the Welsh Connection. Try this one in 'Toad in the Hole'

PORK AND APPLE WITH MATURE CIDER (New)
Coarse cut pork sausage with a delicious flavour. A combination of apples and matured cider. A sure winner in the future.

SPICY PORK (Award winning)
A coarse cut pork sausage with a fine selection of fresh spices, making this one for the connoisseur.

THE WELSH DRAGON (Award winning)
This new hot & spicy pork sausage will have you breathing fire! Quite hot.

BEEF & HONEY MUSTARD.
No description

BEEF & RED WINE
No descrip

MONGOLIAN FIRE POT.
Hot! No descrip

CHICKEN & GARLIC BUTTER
Thin sausage. No descrip


...:yo: