Here is the Altro Posto's dish of sausages cooked with onions and black olives. The taste is reminiscent of the "sausages in onion gravy" beloved of British gastropubs though of course Italian sausages have a much stronger flavour and are usually spicier.
Love the spice. I haven't had 'bangers and mash' for ages and ages!
ReplyDeleteWe just had sausage, beans and mash for tea. And very yummy it was too.
ReplyDeleteYours looks healthier though.
Looks tasty.
ReplyDeleteHi, Lee. I had to get accustomed to the stronger Italian sausage.
ReplyDeleteOh, Liz, I miss the beans! - Can get them, sometimes, in Ragusa.
Steve, I enjoyed it, but one of the few things I miss is a "British banger" for breakfast. - I hasten to add that I only ever had this when I was out and about of a Saturday morning, though!
There's a German butcher/market near us and they sell British bangers. I've bought them a few times, but now I wonder if I've cooked them the way they were meant to be cooked.
ReplyDeleteAll right, I've sorted it out. It seems you haveto physically sign into Blogger with your Google account again before you can comment.
ReplyDeleteNo warning of this though.
Now for the olives. I have a confession. I don't eat them. I will eat them if I must. My mother and my lady love were both devotees of the olive.
If only my veggie wife would eat sausages....
ReplyDeleteI meant to mention...I love Italian sausages...and German and Spanish...I grill slices of chorizo and add them to lima beans in an Italian sauce/provencale-type sauce. It's delicious and great served as an accompaniment with lunch. When I have friends over for lunch or dinner, I never plate the meals, preferring to lay the food down the centre of the table and letting people do their own 'thing'. It makes everything far more relaxing.
ReplyDeleteHow scrummy. Now for our dinner tonight, I have bought some rump steak on special offer from Sainsbury, only this comes from Prince Charles' farm so it will be organic. We shall have it with frittes and veg or salad.
ReplyDeleteI'm sure you are cooking them perfectly, Bonnie. The nearest you can get to a British banger here is to buy the chicken or chicken and turkey sausages in the supermarkets.
ReplyDeleteThanks for the tip, James. I do love olives but They're one of those foods people either love or hate!
Sounds yummy - I love olices and spicy foods. Pete makes a classic bangers in onion gravy, mash and green veg. These days, we get really nice sausages in the supermarkets - we don't have to eat those horrid pink 'plastic' ones.
ReplyDeletecityunsciker, aren't there versions of veggie sausaages??
ReplyDeleteLee, that's how I like to serve meals too - if you want them "plated", go to a restaurant, I say! Incidentally, I don't think I've ever had a "plated" meal, other than in a restaurant, here. Maybe that's partly why I love life here so.
Ellee, it sounds wonderful! Does it really taste different form that noble source? - Would be interested to know.
Shirl , you're making me hungry all over again!
My boys just love it when i cook them toad-in-the hole. A huge 7 inch yorkshire pud each with 4 sausage
ReplyDeleteThe meat was tender, even though it was overcooked because I prepared it for 7.30pm and the boys didn't get back from footie until 8.30pm. I feel that's a good way of knowing a good cut of meat, it still tastes nice even when it is overcooked. I'm sure the Italians would have thrown it in the bin.
ReplyDeleteHi, Sally. Proper Toad in the hole like you make it is so warming and comforting, isn't it? There's nothing like it.
ReplyDeleteEllee, you're right; that's knowing a good cut of meat. The Italians don't throw anything away! They'd have served it tepid or cold, though.