dirtysanta
Original Casual
Bangers. I fucking loves 'em. You cant beat a decent snag with your brekkie or for lunch or in sommink special for dinner.
I want your best receipes. They must include bangers as your key ingredient. Non of that vegeterian bollocks either.
This is one of mine. Its the fucking michelin business and its a piece of piss.
Santa's Bramley Sausage Sensation.
You'll need. (for 4 people)
12 Decent Pork and Leek snags
One large leek
200g Smoked Lardons
300ml Pressed apple juice
1 large Bramley apple
2 tbls wholegrain mustard.
Fry your snags in olive oil on a medium heat for 15mins til browned. Take em out the pan and put them to one side. Cut the leak in 6cm chunks and slice thinly lengthways. Add that and the lardons to your frying pan and stirfry for 5 mins. Put your snags back in and add the pressed apple juice. Stick a lid on and simmer on low heat for 30mins or until the juice has reduced by a third.
peel and slice your bramley apple into rough 1 cm chunks add to pot, lid back on for another 15min or until the apple starts to break up. When ready take the Sausages out. Stir in the mustard. Get a big serving spoon and spoon it over the your snags.
Serve with mash and steamed brocolli.
top notch.
I want your best receipes. They must include bangers as your key ingredient. Non of that vegeterian bollocks either.
This is one of mine. Its the fucking michelin business and its a piece of piss.
Santa's Bramley Sausage Sensation.
You'll need. (for 4 people)
12 Decent Pork and Leek snags
One large leek
200g Smoked Lardons
300ml Pressed apple juice
1 large Bramley apple
2 tbls wholegrain mustard.
Fry your snags in olive oil on a medium heat for 15mins til browned. Take em out the pan and put them to one side. Cut the leak in 6cm chunks and slice thinly lengthways. Add that and the lardons to your frying pan and stirfry for 5 mins. Put your snags back in and add the pressed apple juice. Stick a lid on and simmer on low heat for 30mins or until the juice has reduced by a third.
peel and slice your bramley apple into rough 1 cm chunks add to pot, lid back on for another 15min or until the apple starts to break up. When ready take the Sausages out. Stir in the mustard. Get a big serving spoon and spoon it over the your snags.
Serve with mash and steamed brocolli.
top notch.
My local butchers do the best saussies ever in the world. Ever. 
