Kayelle
Chef Extraordinaire
I have some chicken wings defrosting that I'll be marinating and grilling later. Sides are yet to be determined.
How bout you?
How bout you?
Just a sausage sandwich for me. (I don't cook on Saturdays unless I have guests.)
GF just went into town so we are going to have some shrimp rice paper rolls for an appetizer. Going to make up some peanut sauce now...Having Pho. Made the broth a few days ago. Rare beef and rice noodle...
Just curious. Tell us about your sausage sandwich. What kind of sausage? How is it prepared? What kind of bread? Condiments? Toppings? Anything on the side, like fruit or a salad?
Hi GG
Well I hate to disappoint you, but we are talking about a very basic repast here! It's a classic pork "banger" (albeit a good quality one), with literally just pork and some seasoning and herbs. Roasted in the oven and then plonked into a buttered baguette with a dollop of brown sauce! (HP Sauce).
Are you sorry you asked?
Of course not. The way you described it before, I wasn't expecting something fancy. But I have observed that people from different areas often vary in the details of how they do things and that's interesting to me. What is HP sauce?
That's what the HP stands for. House of Parliament Sauce. It is very common here in Canada also. Along the same lines as A1 steak sauce, but a bit tangy er.
HP Sauce is a brown sauce[1] originally produced by HP Foods in the UK, now produced by the H. J. Heinz Company in the Netherlands. It is the best-known brand of brown sauce in the United Kingdom in 2005 with 73.8% of the retail market in the UK.[2] HP Sauce has a malt vinegar base, blended with tomato, dates, tamarind extract, sweetener and spices.[3][4] It usually is used as a condiment with hot or cold savoury food, or as an ingredient in soups or stews.
You should take credit when credit is due....I stand corrected! Thanks Rocklobster. Anyway, it's jolly nice with a sausage! (Also, a fried breakfast isn't really "proper" without a dollop on the plate.)
You should take credit when credit is due....
Hi GG
Well I hate to disappoint you, but we are talking about a very basic repast here! It's a classic pork "banger" (albeit a good quality one), with literally just pork and some seasoning and herbs. Roasted in the oven and then plonked into a buttered baguette with a dollop of brown sauce! (HP Sauce).
Are you sorry you asked?