Milsurp After Hours

The thought of beef sausage for breakfast would bring tears to Jimmy Dean's eyes.

Vern.

An old army buddy of mine from the Commonwealth Division (he was Essex Regement) became a salesman (now long retired) for a well known British engineering firm. He mainly sold pumps of all sizes, and for many years stayed at a particular pub when on his travels. The pub changed hands and on his next visit he was served a 'Continental Breakfast'; this raised his ire and he called the manager and informed him that as an Englishman travelling in England and staying at an English pub he expected an English breakfast. Unperturbed the manager asked him to come into the kitchen, where he was served with a full English breakfast, exactly the same as the manager and kitchen staff were about to eat.

In 1986 when I was the buyer for a company that had it's head office in Wellingborough, Northants, I used to spend 2 days a week there to sort the purchasing out. (I was also the Northern Depot Manager in Leeds.)
I used to stay at a small hotel called The Poplars in a village called Moulton and the food was fantastic. A full English was just that - you were FULL. I couldn't manage it I am ashamed to say so I used to have poached eggs on toast and 2 rashers of bacon for the main course. It was always ordered by the owner in a loud voice to the kitchen......"Adam and Eve on a raft for Mr Andrews with 2 rashers'

The people who ran it became friends and are now retired. They come down to stay in our Gîte. Nice when that sort of thing happens.

Beef sausages are pretty recent over here, pork is common but the industrial bangers tend to be filled with yuck and muck rather than quality.
I have made my own snorks for about 10 years now and I use venison with a little pork belly in to help them cook. Mind you venison here is free and the deer are almost vermin!

I must say that I was shocked to note that the "Full English Breakfast" quoted was missing a vital element...

WHERE WAS THE BLACK PUDDING????

Tom

Tom-May wrote:I must say that I was shocked to note that the "Full English Breakfast" quoted was missing a vital element...

WHERE WAS THE BLACK PUDDING????

Tom

How right you are Tom but I for one don't like it.
Here you get Black and also White pudding. As for sausages, here in France I don't think I have ever seen or eaten a poor one and certainly nothing like the bread filled rubbish that was on offer in the UK . All our sausages here are FULL of meat

24626151, the hunters I know have some of their deer meat processed into sausage too. And, like you said, pork is added to the ground deer meat for flavor and for the fat content. I have no idea what kind of case the sausage goes in. I've been gifted some before and found it tasty.

The local regional favorite is this brand with their multiple choices as to how spiced. Notice they use sheep casing.

http://www.conecuhsausage.com/default.aspx

I just read the label Robert - Sodium Nitrate -

Well.... when you are eating something cased in a sheep's intestine what's a little sodium nitrate to matter?

"Sodium nitrate is used as an ingredient in fertilizers, pyrotechnics, as an ingredient in smoke bombs, as a food preservative, and as a solid rocket propellant, as well as in glass and pottery enamels. The compound has been mined extensively for those purposes."

Having read about some of the things you Euros and Dunders eat, I have a feeling that there really isn't any pudding in Black Pudding.

Dunders = Persons from Down Under.
Was going to make up a different word, "Sothems" = Southern Hemispherians or Hemispherites, but kept it simple and went with Dunders.



Vern.