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Post by minesamojito on Jun 2, 2013 21:46:26 GMT
 Simple pleasures Toulouse Sausages browned in a skillet while the oven is warming up for Pizza. Cheers Marcus |
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Post by rivergirl on Jun 3, 2013 11:27:13 GMT
Love Toulouse sausages!! We make a huge pan of them and fill a wok with garlic and onions cook down and chuck in some cider , let it bubble away ( perfect for the top of a chiminea) gets a BBQ party started well as people can stave off hunger pangs witha roll. Also great for BBQ picnics. Precook , put in roll , wrap in tinfoil and cool pack . At the picnic take out and throw straight into the coals to rewarm.........
Sorry to hijack your lovely photo but it just brings back some lovely memories!!
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Post by cannyfradock on Jun 3, 2013 16:50:10 GMT
Marcus
I was looking at the forum when you posted this yesterday evening.....it was a bit late but I had to do a fridge raid after seeing the photo.
I enjoy cooking and often make a Cassoulet....the Toulouse sausage is the only meat ingredient in this dish which I find hard to find. (According to Elisabeth David.....it must be Toulouse sausage)
Terry
p.s....Rivergirl...I'm not a jealous man but I'm quite envious of the location where you live.
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Post by rivergirl on Jun 3, 2013 18:13:37 GMT
Terry when are you going to come over??? We can stock you up with Toulouse !( I am sure that I saw them in morrisons) but although I hate to differ with with Elizabeth I reckon a really good fat meaty, dense Brit sausage is just as good !!
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Post by umhloti on Jun 6, 2013 7:19:01 GMT
Nice . Thats a clever idea marcus to utilizes your oven to its maximum potential . Is that a Victor skillet pan . I love them they have good kit. I say they must have been nice with that added smokey taste ?
. When is that Potjie AKA dutch oven of yours coming out for a photo shoot ??
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Post by cannyfradock on Jun 6, 2013 17:55:27 GMT
.....a little message to all you Grillers/Smokers/BBQers.....  Terry...xx |
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Post by rivergirl on Jun 6, 2013 18:42:35 GMT
well its nearly 9 here and its a glass of sparkly and a breast of lamb and roasted veg in the primo ........... bliss .. hurry up over terry !!!
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Post by minesamojito on Jun 6, 2013 18:46:46 GMT
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Post by minesamojito on Jun 7, 2013 5:07:54 GMT
And yes it is a Victor skillet, picked up a couple of them, very useful  Definitely got to do something with my potjie soon  Cheers Marcus |
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Post by h12rpo on Jun 7, 2013 10:27:58 GMT
Just for info terry.....the Newport indoor market has a butcher who has won awards for his sausages......he does dozens of flavours and one of them is a very fine toulouse :-)
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Post by cannyfradock on Jun 8, 2013 6:47:28 GMT
....thanks for the info. I wonder if that's "Turners" butchers?....They have always been helpful by supplying me with sausage casings when I've made my own sausages......here's the Merguez sausages I made...  They've also sold me their own curing salts when I've tried my hand at home cured bacon and supplied me with a pigs head when I made my Porchetta di Testa.... Terry |
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it's perfect weather to get out there and light up the BBQ/WFO/Smoker 
