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A Rarity.
- Thread starter Keziah
- Start date
Mama Mangia
Super Moderator
Colas and other soft drinks are used extensively in cooking and baking.
I don't know what kind of sausage you get in Wales - it may be different from what we make here in the US. Also - beer is another popular way to cook brats (bratwurst suasage), hotdogs and other meats as well.
I don't know what kind of sausage you get in Wales - it may be different from what we make here in the US. Also - beer is another popular way to cook brats (bratwurst suasage), hotdogs and other meats as well.
Mama Mangia
Super Moderator
1 cup Coca Cola
1/2 cup A-1 Steak Sauce
1 cup ketchup
1/2 teaspoon onion powder
1/4 cup Worcestershire sauce
1/2 teaspoon garlic powder
1 teaspoon liquid smoke
1/2 teaspoon freshly ground black pepper
Combine all the ingredients in a heavy, non-reactive saucepan and gradually bring to a boil over medium heat. Reduce the heat slightly to obtain a gentle simmer. Simmer the sauce until reduced by a quarter, 6 to 8 minutes. Use right away or transfer to a large jar, cover, cool to room temperature, and refrigerate. Makes 2 cups.
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1 can (12 oz.) Classic Coke
1 ½ cups ketchup
1 cup finely chopped onion
1/4 cup cider vinegar
1/4 cup Worcestershire sauce
1 teaspoon chili powder
1 teaspoon salt
hot pepper sauce to taste
In a medium saucepan, combine all ingredients. Bring to a boil. Reduce heat to medium-low and simmer, covered for 30-45 minutes or until sauce is thickened, stirring occasionally. Strain if desired. Season with hot pepper sauce.
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1 can Pepsi Cola
1 1/2 C. catsup
1 C. onion, diced
1/4 C. apple cider vinegar
1/4 C. Heinz 57 sauce
1 tsp. chili powder
1 tsp. salt
Hot pepper sauce to taste
Combine all ingredients. Boil and simmer for 30 to 45 minutes or until thick.
1/2 cup A-1 Steak Sauce
1 cup ketchup
1/2 teaspoon onion powder
1/4 cup Worcestershire sauce
1/2 teaspoon garlic powder
1 teaspoon liquid smoke
1/2 teaspoon freshly ground black pepper
Combine all the ingredients in a heavy, non-reactive saucepan and gradually bring to a boil over medium heat. Reduce the heat slightly to obtain a gentle simmer. Simmer the sauce until reduced by a quarter, 6 to 8 minutes. Use right away or transfer to a large jar, cover, cool to room temperature, and refrigerate. Makes 2 cups.
~~~~~~~~~~~~~~
1 can (12 oz.) Classic Coke
1 ½ cups ketchup
1 cup finely chopped onion
1/4 cup cider vinegar
1/4 cup Worcestershire sauce
1 teaspoon chili powder
1 teaspoon salt
hot pepper sauce to taste
In a medium saucepan, combine all ingredients. Bring to a boil. Reduce heat to medium-low and simmer, covered for 30-45 minutes or until sauce is thickened, stirring occasionally. Strain if desired. Season with hot pepper sauce.
~~~~~~~~~~~~~~~~~
1 can Pepsi Cola
1 1/2 C. catsup
1 C. onion, diced
1/4 C. apple cider vinegar
1/4 C. Heinz 57 sauce
1 tsp. chili powder
1 tsp. salt
Hot pepper sauce to taste
Combine all ingredients. Boil and simmer for 30 to 45 minutes or until thick.
Mama Mangia
Super Moderator
any ingredients you don't have - give a holler - I probably have the recipe to make it
and by the way - I live in the snowbelt - so I make sure I have a couple indoor electric grills to cook on
and by the way - I live in the snowbelt - so I make sure I have a couple indoor electric grills to cook on
chubbyalaskagriz
New member
These recipes sound FUN, mama!
Mama Mangia
Super Moderator
Hey - I'd like to get the recipe for the sausages they sell in Wales!!
chubbyalaskagriz
New member
RE: "Hey - I'd like to get the recipe for the sausages they sell in Wales!! "
I bet they're YUMMY!
I bet they're YUMMY!
Those BBQ recipes sound really tasty, although I probably would have diffuculty purchasing some of the ingredients.
When we buy half a pig for the freezer we use the cheap cuts to make our own home made sausages. Of course now that we are only two of us at home half a pig lasts a long time. Not like when the kids were in university and would be eating us out of house and home. LOL
I'll dig out the recipes we use and post them.
By the way, what part of the United States is the snow-belt? In Wales we are quite high up because of the mountains so we get our fair share of snow in the winter, unlike London which is much further south and low lands.
When we buy half a pig for the freezer we use the cheap cuts to make our own home made sausages. Of course now that we are only two of us at home half a pig lasts a long time. Not like when the kids were in university and would be eating us out of house and home. LOL
I'll dig out the recipes we use and post them.
By the way, what part of the United States is the snow-belt? In Wales we are quite high up because of the mountains so we get our fair share of snow in the winter, unlike London which is much further south and low lands.
When I say cheap sausage I mean those pink paste/no texture Tesco value things that masquerade as sausages rather than the ones with real meat in them. They need something to give them flavour. Little kids seem to prefer them.
They are great for a BBQ when we have a people around who do not appreciate a 'proper sausage' rather than just a family affair when we use our home made types.
In Wales most sausage is just called sausage with the regions name put at the beginning. Such as Lincoln sausage or Cumberland Sausage, Irish Sausage, etc
This is one of my favourites. I make these myself.
1lb 4 oz Lean Pork
8 oz Belly pork or shoulder, belly has the best flavour
1 large bramley cooking apple
2 teaspoons fresh herbs (sage) or what ever herbs you like. I like herbs de provance for a change.
4 teaspoons runny honey (any cheap honey)
2 teaspoons course grain mustard
2 oz Dried Breadcrumbs
Salt to taste
Fresh ground black pepper. To taste I like them quite peppery.
Sausage casing natural or synthetic.
Process once through mincer
Mix all the ingredients
Put through sausage machine to fill casings.
I prefer a course sausage so I only put it through once.
I prefer natural casings as they do not break so easily when stuffing.
In the super markets we have bratwurst and hot dog sausages but do not regard them the the same light as what is termed traditional sausage. Many people still eat those pink meat paste sausages, and do not regard the traditonal sausage as a desireable food. That's the trouble with processed foods it becomes a food of the masses and lacks taste, texture and individuality. I'll get off my soap box now as I'm sure I'm preaching to the converted. lol
They are great for a BBQ when we have a people around who do not appreciate a 'proper sausage' rather than just a family affair when we use our home made types.
In Wales most sausage is just called sausage with the regions name put at the beginning. Such as Lincoln sausage or Cumberland Sausage, Irish Sausage, etc
This is one of my favourites. I make these myself.
1lb 4 oz Lean Pork
8 oz Belly pork or shoulder, belly has the best flavour
1 large bramley cooking apple
2 teaspoons fresh herbs (sage) or what ever herbs you like. I like herbs de provance for a change.
4 teaspoons runny honey (any cheap honey)
2 teaspoons course grain mustard
2 oz Dried Breadcrumbs
Salt to taste
Fresh ground black pepper. To taste I like them quite peppery.
Sausage casing natural or synthetic.
Process once through mincer
Mix all the ingredients
Put through sausage machine to fill casings.
I prefer a course sausage so I only put it through once.
I prefer natural casings as they do not break so easily when stuffing.
In the super markets we have bratwurst and hot dog sausages but do not regard them the the same light as what is termed traditional sausage. Many people still eat those pink meat paste sausages, and do not regard the traditonal sausage as a desireable food. That's the trouble with processed foods it becomes a food of the masses and lacks taste, texture and individuality. I'll get off my soap box now as I'm sure I'm preaching to the converted. lol
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These are not what we would use for a BBQ but as the recipe is called sausage I thought I’d put it on here. This recipe is a great stand by when the household budget sometimes gets a few holes in it. Lol
Glamorgan Sausages
Sausages are usually made with meat, these are made mainly from grated cheese mixed with breadcrumbs, herbs and chopped leeks or onions.
The recipe varies so you can make it up as you go along. place to place, so they are sometimes quite spicy, and sometimes not.
Use egg yolk to bind the mixture and roll into small sausages.
The "skin" is made by rolling in flour, dipping in egg white and then rolling in breadcrumbs.
Glamorgan Sausages are usually served with potatoes.
Glamorgan Sausages
Sausages are usually made with meat, these are made mainly from grated cheese mixed with breadcrumbs, herbs and chopped leeks or onions.
The recipe varies so you can make it up as you go along. place to place, so they are sometimes quite spicy, and sometimes not.
Use egg yolk to bind the mixture and roll into small sausages.
The "skin" is made by rolling in flour, dipping in egg white and then rolling in breadcrumbs.
Glamorgan Sausages are usually served with potatoes.
Mama Mangia
Super Moderator
thank you for sharing!!! I'm just below the Canadian border in New York - they call the area the snow belt because we get hammered!
by the way - I may have recipes for the ingredients you can't find there!
by the way - I may have recipes for the ingredients you can't find there!
Cook Chatty Cathy
New member
Oh Keziah these sound wonderful! In the ststes these sound like what we called "Fried Cheese Sticks" , we fry ours, and do not add egg to the cheese mixture, but I will give it a try your way.
I think in Wales cheese must be cheaper than here in the states! In the states the pork would be less exspensive than the cheese! And so our sausages would be made with pork for a less exspensive option!
I think in Wales cheese must be cheaper than here in the states! In the states the pork would be less exspensive than the cheese! And so our sausages would be made with pork for a less exspensive option!
chubbyalaskagriz
New member
Yeah, these sausages DO sound like they'd be delicious! YUMMY!
Pork is not really an expensive meat, but cheese, especially the processed block, value junk that is used for cooking. It is cheap and cheerful.
Lamb is probably the most costly. I haven't a clue why, we are surrounded by the little blighters. They are walk down the road, in the streets. When we go star gazing in the Brecon Beacon, National Park which is only a stones throw from where we live (to avoid light polution) the sheep are everywhere.
We have to drive really carefully as they leap out from the ditches at the side of the road. Suicidal sheep we call them.
Of course it is a different matter with 'live cheeses' they are not what I would term expensive but to expensive to just throw in the back of the fridge in the off chance that it might be used.
We tend to eat a lot of fish. Not tuna, I can't stand the stuff. Yuk.
Lamb is probably the most costly. I haven't a clue why, we are surrounded by the little blighters. They are walk down the road, in the streets. When we go star gazing in the Brecon Beacon, National Park which is only a stones throw from where we live (to avoid light polution) the sheep are everywhere.
We have to drive really carefully as they leap out from the ditches at the side of the road. Suicidal sheep we call them.
Of course it is a different matter with 'live cheeses' they are not what I would term expensive but to expensive to just throw in the back of the fridge in the off chance that it might be used.
We tend to eat a lot of fish. Not tuna, I can't stand the stuff. Yuk.
SpiceChannel
New member
I wonder what a Bass Ale-soaked snausage would taste like.