Learning With Lindsey Bareham
I’ve been meaning to put this up for some time, and only now I’ve had a bit of a think, have I found a handle to hang the post on.
It started by Lindsey’s recipe for bangers and mash.
Her method for frying sausages worked well.
Four Of The Black Farmer’s Finest
I just fried them in a little oil for thirty minutes. I think in the past, I’ve always tried to cook them too quickly.
I used four of the Black Farmer’s finest, as like all good sausages they are gluten free. I met the actual Black Farmer once and what a gentleman he is. Long may he continue to be successful!
Lindsey also taught me how to cook the onions.
Heat 2 tbsp oil in a second frying pan and add the sliced onion. Cook briskly, tossing constantly for 5 minutes. Reduce the heat to medium-low and cook for 20-30 minutes, stirring often, until slippery soft. Add 1 tbsp balsamic vinegar and 2 tbsp water. Let it bubble away. Turn off the heat.
They were delicious, but so was it all.
Bangers And Mash A La Lindsey
Perhaps, I did cook too much potato, but it was the first time I had cold apple sauce with hot sausages.
If the recipe had one problem, there was a lot of washing up.
Too Much Washing Up!
But I’ll forgive Lindsey that!
If Cows Could Fly!
Well their intestines did in the First World War according to this story in the Daily Mail and other newspapers. The title says it all.
How Germans were banned from eating sausages during WWI because intestines of 250,000 cows were needed to make each Zeppelin
It was effective wasn’t it!
A Friend’s Favourite Food
One of my friends loves sausages. In fact, rumour or should I say their sister says, they would eat nothing else as a child.
Yesterday, when I went to the Empress of India, I visited the butcher, called The Ginger Pig, opposite and bought some gluten-free sausages. I had them for supper tonight.
Sausages For Supper
They were excellent. I did save a couple to make a sausage sandwich to play along with Danny Baker on Saturday morning.
They are actually from Yorkshire. But as a Suffolk man, who loves his Newmarket sausage, I’ll forgive them that, as they were very good sausages.
Newmarket Sausage Gets European Protected Status
This has just been announced and about time too.
I actually prefer the Musks brand as does the Queen. It’s just a pity, I find it difficult to get their gluten-free ones in London. Hopefully, now they’ve got the protected status, we might see some promotion by the better food retailers.
I see on the Musks website, that they are offering a gluten-free hamper.
An Edinburgher Makes Peace with Glasgow
Gavin Mackay successfully makes sausages in South Korea. He had a bit of a problem with the seasoning and eventually found one in Glasgow. This he admitted is very unusual for a man from Edinburgh, as ne’er the twain shall agree!
Meeting the Black Farmer
I like the sausages produced by the Black Farmer. So I was glad to see that he was at Presents Galore in Newmarket over the weekend. I was also a pleasure to meet him personally at the show and buy some sausages and bacon.
The sausages were pork, onion and chive. I had a pack on Saturday night witha friend. They were delicious.
It’s a pity his products are not too easy to get in Suffolk. Sainsburys used to stock them in Haverhill, but don’t now. I’ve signed his petition.
Sausage and Red Wine Casserole
We cooked this last night.
It was quite simple, quick and we were able to go down the pub for some Aspall Cyder, whilst it cooked in the AGA.
The recipe came from Cook Simply. It was modified to make it gluten-free.
The casserole needed the following ingredients.
- 2 tbsp olive oil
- 6 Musks gluten-free pork sausages
- 150 g bacon rashers, chopped
- 250 g shallots, peeled
- 1 tbls (20 g) gluten-free plain flour (Doves Farm)
- 350 ml red wine
- 1 clove garlic, crushed
- 1 bay leaf
- 1 tbsp fresh thyme, chopped
- 400 g can tomatoes, chopped
- 150 g button mushrooms
- salt and freshly ground black pepper
Unfortunately, we didn’t have any mushrooms and we had to use onions instead of shallots. But it was still quick and easy.
The method is as follows.
- Heat the oil in a large casserole and brown the sausages all over.
- Remove from the pan and fry the bacon and onions.
- Sprinkle in the flour and stir in the wine gradually.
- Put the sausages back in the pan, add the garlic, bay leaf, thyme, tomatoes and season well.
- Cover the pan and allow to simmer gently for 30 minutes.
- Add the mushrooms and leave to cook for a further 10 minutes before serving.
We cooked the casserole in the bottom oven of the AGA and it took just over an hour.
There was also two sausages left over, so they were put into a small freezer tray and frozen. I’ll let you know what it is like when I get it out.
The Anonymous Widower 