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[b]Mart wrote:[/b]
[quote]Pork , leek and cheese sausages (I have a lot of that last ingredient funnily enough..), home made and a very messy job indeed.

(Clean as you prepare this one guys, you don`t need gooey sausage mix to clean up after you have filled ones belly.)

Accompanied by, buttered savoy cabbage with nutmeg and jacket potatoes, scooped out, re-mashed and refilled with creme fraiche and truffle oil.

Use a food processor for the sausage mix, don`t add garlic to the mix, drop some garlic over the sausages when you bake them in the oven, for about an hour , very slowly.
Breadcrumbs optional as a coating, but with the roasting method, very easy to do, deep frying ?, no way.

Buy discounted(short dated) pork chops and grind the meat yourself, at least you can see what`s in it then.

Someone once wrote, I think it was Hugh Johnson, that you have to buy a very decent wine sometimes to appreciate wine.

My view is you have to buy a very expensive disappointing meal to appreciate how good a cook you are and correct what your pallette was upset about.[/quote]

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Mart

Pork , leek and cheese sausages (I have a lot of that last ingredient funnily enough..), home made and a very messy job indeed.

(Clean as you prepare this one guys, you don`t need gooey sausage mix to clean up after you have filled ones belly.)

Accompanied by, buttered savoy cabbage with nutmeg and jacket potatoes, scooped out, re-mashed and refilled with creme fraiche and truffle oil.

Use a food processor for the sausage mix, don`t add garlic to the mix, drop some garlic over the sausages when you bake them in the oven, for about an hour , very slowly.
Breadcrumbs optional as a coating, but with the roasting method, very easy to do, deep frying ?, no way.

Buy discounted(short dated) pork chops and grind the meat yourself, at least you can see what`s in it then.

Someone once wrote, I think it was Hugh Johnson, that you have to buy a very decent wine sometimes to appreciate wine.

My view is you have to buy a very expensive disappointing meal to appreciate how good a cook you are and correct what your pallette was upset about.