Wednesday, March 27, 2013

BANGERS AND.....

"You're going to cook sausages with apples and almonds?!!" exclaimed my Sicilian friends with that incredulity which they manifest whenever a mixture of sweet and savoury is proposed [unless the hapless foreigner's intention is to cook coniglio [rabbit] in agrodolce, which for some reason doesn't feature on the "prohibited dishes" list].  Anyway, I made the dish of sausage roasted with apples, almonds, sage and lemon juice and the result was very good.  For those of you in Italy, the recipe is in the March edition of the Conad supermarket chain's free magazine.


6 comments:

Lee said...

I imagine they were pork sausages?

James Higham said...

Are you absolutely certain those sausages are not horsemeat, Welshcakes?

Welshcakes Limoncello said...

Hi, Lee. Yes, with fennel seeds, rad wine, herbs and other lovely ingredients that the butchers use here. I did check, James!

Lee said...

A safe and happy Easter to you and Simi, Pat. :)

You're allowed to have Simi's share of the chocolate!! ;)

Winchester whisperer said...

Happy Easter WL

Welshcakes Limoncello said...

Happy Easter to you, Lee. I'll remember that! Happy Easter, WW.

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