slow cooking

  On 3/25/2012 at 4:48 AM, jules said:

kaini what is similar to the traditional sausage I can get here in the us? are slim jims close?

 

no but really, I'm assuming not spicy? more fennel-y?

these are irish pork sausages (uncooked). they are fairly unspiced/herbed.

butcher's sausages are better than these.

i could see english trad sausages working too (cumberland, sage and apple, that sorta stuff)

gotcha, I can get stuff like that. I'm definitely trying it, sounds great. plus I want to say I used rashers.

fatty back bacon for authenticity. i believe you call it canadian bacon. american bacon comes from the belly not the back.

canadian bacon, sausage and potato? this is shaping up to be an epic breakfast.

we have it as comfort food, a dinner in the winter. the key is quality ingredients, having like 1/3 full in the cooker of what is initially water and forms into a delicious broth, and loads of pepper (fresh ground is better). i had this 1-2 days a week when i was a kid during the winter. a lot of people here reject it as 'peasant food' but man... i'd eat it every fucking day. i spose half the reason is the sausages and bacon don't really brown or get crispy, it's sorta like a stew but with only a small bit of broth.

in a while imma post my recipe for slow-cooked irish stew and blow your fuckin minds.