Bangers

Because those pix of me (below) are too huge, I'm going to post a little something on sausages.

I have eight sweet Italian sausages cooked (ah, fennel!). They will be my meals for the next three days. How, you ask? I'll tell you. (Sorta the whole purpose of a blog, what?)

Real sausages are easy. Put them in your cast iron pan on low heat. Turn them every 5 or 10 minutes. Let them get very crispy on low heat for about 30 minutes. They will cook through, and they will be lovely. Then you can slice them up for use in various pasta dishes or soup, or put them in a toasted bun with sauteed onions and peppers (that's another entry). Slice them lengthwise and put them between ciabatta slices with mustard. Eat them over the sink for breakfast.

Real bangers (from England) are sausages with grain in them. Sometimes oats, sometimes barley. Boudin is the closest thing the States have to them.

Think of this as a seed of several posts on sausages. (I mean, I can't go on about Blue Bell for another month, can I?)