Quote:
Originally Posted by Chris
I love a cooked breakfast … the full Scottish version has a local delicacy called Lorne sausage, which is a square slice of beef sausage meat, unskinned. It is very difficult to cook well and doesn’t survive on a hotel breakfast buffet for any length of time because it’s prone to dry out, but when it is done well, and served fresh, it’s delicious. Needless to say my B&B always did it very well indeed. 
Around here you can also get haggis prepared in a chub like a black pudding, so it can be sliced and fried in the same way. If I had to choose haggis or black pudding slice I’d usually go for the haggis, though I would take both if I could.
Bacon has to be unsmoked. Bread has to be fried. Add beans, a grilled tom and maybe a hash brown or two and we’re good to go. Put mushrooms anywhere within a yard of my plate and it’s a hanging offence. |
I invested in a meat grinder/mincer and make my own sausages. I found a lot of the skins too tough so in favour used a burger press to make sausage burgers. So much easier to put on a bread roll too