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Posted by Sea Nymph (U1474682) on Tuesday, 25th October 2005
All frozen in a lump.Apart from shying them at the next person who says they do/do not like the messageboard [you decide] does anybody have an imaginative way of using them up? Bearing in mind they all have to be used at once cos I can't refreeze them.
There are two different sorts: pork and pumpkin or pork and sage and parsnip.Anyone else think that Tiny Tom Archer is missing a trick here?
< All frozen in a lump.>
SeaN, you make them sound so, mmmm, completely unappealing. MT
Look it wasn't my fault.I was distracted by the fact they'd just put a plate of sizzling sossies on the counter for people to taste and hadn't noticed that the butcher had wrapped them up all in the same bundle
3 pounds of sausages, frozen in a lump,
All of a sudden, one began to jump.
Well, it's obviously the start of a young person's counting rhyme, but I'm a bit rusty.
Could you make an entry for the Turner prize?
I had planned on eating them, Rosie, and anyway in terms of the Turner prize, I think bigger is better.An entire room of frozen sausages which you could walk round and, with special equipment, climb on would be sure to attract the eye.
Do a Morgan Spurlock and film yourself eating only frozen sausages for 24 hours? MT
Delia has an excellent recipe for a casserole, if I dare use the word, full of wine and herbs. You can refreeze the sausages once you've thoroughly cooked them. I do, anyway; the cassserole freezes well in batches. The sausages need to be above the liquid and get browned a bit when you reheat them (preferably in a REMOSKA!!!) or they stay rather soggy.
SeaN why not make a sausage casserole and then freeze portions (you can re-freeze the sausages once cooked)
or vist the MFC cookbook in TVH where Katy is focusing on sausages this week
or invite loads of us round for bangers & mash
J
and thats something, coming from a terrier!
Have you considered taking an axe to them to reduce the lump to more manageable proportions?
Or grate off the amount you need...
, in reply to message 1.
Posted by dean volecape (U1477030) on Tuesday, 25th October 2005
well - if you have a microwave just zap them on the defrost setting.
if not - let them thaw then put them on a baking tray and bake them in the oven until they're lovely and brown and crisp and full of healthsome and delicious acrylamides.
serve with proper colcannon made with potato, curly Kale and onion and you have a perfect seasonal halloween dish.
feeling hungry now.
... bake them in the oven until they're lovely and brown and crisp and full of healthsome and delicious acrylamides.
Ìý
Woss an acrylamide? Doesn't sound very nice.
Is that the first mention of the dreaded Ramoska since we moved over here?
< and thats something, coming from a terrier!>
Infamy! Infamy! She's always got it in for me MT
Put them in a carrier bag, and bash them onto a cocrete floor or path, this may separate a few if you do not want to thaw & cook them all at once.
, in reply to message 12.
Posted by dean volecape (U1477030) on Tuesday, 25th October 2005
acrylamide is the stuff that makes food taste nice.
THEY say it's bad for us
there may be some slight scientific inaccuracies in the above statement
Is that the first mention of the dreaded Ramoska since we moved over here?Ìý
No. There would have been one in the Cambridge not-so mini-meet threads. We gazed at two in L*kel*nd!
, in reply to message 7.
Posted by fairy hedgehog (U1485678) on Tuesday, 25th October 2005
Delia has an excellent recipe for a casserole, if I dare use the word, full of wine and herbs.Ìý
I second this. It is ages since I did the Delia sausage casserole, but it was lovely. It will take a big pot & quite a lot of wine to cook 3lbs of sausages in.
Will it help if we call it stew instead of casserole?
fh
or vist the MFC cookbook in TVH where Katy is focusing on sausages this weekÌý
I got bored with waiting for the mods' eyes to stop glazing over whilst dciding whether my dieting info is breaking the rules or not, so have reposted a sossidge recipe again, SeaN.
And some sossidge trivia too.
Katy
, in reply to message 1.
Posted by The Famous But Disillusioned with the ´óÏó´«Ã½ Eccles (U219998) on Tuesday, 25th October 2005
We have a casserole recipe for Cider Sausages (from an old M & S cookery book). Surprisingly, it contains sausages. And cider. Also celery, onions, carrots and stock. It is very morish!
Roy
, in reply to message 1.
Posted by andrewpearce007 (U2244552) on Tuesday, 25th October 2005
Get a chainsaw and do one of those ice sculptures, you could carve the lump back into a pig and call it Reconstructed Pig.
see? Turner Prize it is. [or donate to good cause]
, in reply to message 21.
Posted by Fourteenbore (U2227836) on Tuesday, 25th October 2005
Suspend in strong plastic bag and give sharp whack with lump hammer or smooth side of steak tenderiser. If you are lucky, the shock wave will separate the sossies, if not it may fracture them.
, in reply to message 1.
Posted by kit_powlett-jones (U2313613) on Tuesday, 25th October 2005
Reply to message 1
[frozen sausages]
Sean,
Cook them all, in shifts if necessary. Serve with a delicious corn chowder that you've prepared yourself. Invite friends over to help you eat it. Paper napkins should be sufficient. You never know, a friend could bring a friend, then you may find you want to ask the new friend OVER FOR A COFFEE. As we all know, hot sausages can really get a plot going.
No. No don't thank me for solving all your problems in one paragraph. I know your kind keep your feelings inside.
Kit x
> Reconstructed Pig <
Excellent idea! Remember you saw it here first. But maybe it needs that extra syllable to convey the patina with adequate aplomb..
So what about
Re-de-constructed pig
Thanks, Kit.I'm thrilled to see you've crossed the great divide.
I'm not sure that I'd like corn chowder very much, however coffee with the friend of a friend would be great.
, in reply to message 26.
Posted by Buttercup Beaglehole (U1094407) on Tuesday, 25th October 2005
SeaN, is there someone you dislike lots? From personal experience I know that a kilo, or thereabouts, of sausages hidden under the passenger seat of family saloon will create a 'pomposo stinkadore' (?Rudyard Kipling, Stalky & Co) that will trouble them for a long time.
SeaN, is there someone you dislike lots? From PERSONAL EXPERIENCE.......Ìý
Did you do it or was it done to you?
I think we could work a scale of revenge to rival the Spatometer.
Force 1 to get even with someone who stole the last parking space with a winning smile - two shrimps tucked into their coat pocket
All the way up to Force 12: former best friend cuts you out of their life and subsequently destroys your self confidence and ruins your current relationship and your next one - 6 tonne of rotten Icelandic shark left all the way up the stairs and on the landing while they are asleep in bed
, in reply to message 28.
Posted by Buttercup Beaglehole (U1094407) on Tuesday, 25th October 2005
Could have been worse, it was actually m-i-l who had the stinky car, after stowing sausages away out of the sun, then forgetting about them. I sort of caught the tail end of the effects, but it set me thinking....
[evil grin emoticon here]
Excuse me if I try to be serious for a moment!
If said sossidges are still fairly frozen, take a good strong knife (not too thin a blade) and prise or chop out as many as you can from the outer, slightly less frozen side of the lump - cook what you want to eat for the next day or two, and quickly shove the rest in the freezer.
A short while out of the freezer won't do that much harm, and you can use the rest when you feel like it.
, in reply to message 1.
Posted by Orsen Trapp Not An Ingredient (U2273997) on Tuesday, 25th October 2005
As your message appeared 10 hours ago (nearly typed 'years'), it's probably too late, but I think you'll find an oyster knife does a good job at separating them, without risk to fingers or knife-ends. You then put the separated sausages on a tray and open-freeze them. Once totally solid, they can be packed in a freezer bag (pick a suitable size from the handy pick-a-bag from L****d) and taken out in any quantity you desire. Or, of course, cook the lot and freeze them cooked, individually, for later use.
, in reply to message 1.
Posted by kit_powlett-jones (U2313613) on Wednesday, 26th October 2005
All frozen in a lump.Apart from shying them at the next person who says they do/do not like the messageboard [you decide] does anybody have an imaginative way of using them up? Bearing in mind they all have to be used at once cos I can't refreeze them.
There are two different sorts: pork and pumpkin or pork and sage and parsnip.Anyone else think that Tiny Tom Archer is missing a trick here?Ìý
So what DID you do with your meat? We must be told. Kit
Meat still rock hard and icy cold, Kit.I'm considering my options.
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