Why when you go to a sausage shop do you have to opt for the oddest flavour sausages possible? You never go for the standard pork and apple or even wild boar, whose meaty flavour will perfectly complement the mash and gravy you had planned to accompany it. Oh no, instead you opt for something strange, something like a thai chicken sausage, which of course you will not treat like an Asian ingredient and instead try to serve it alongside peas and cabbage ultimately creating something akin to scraps from the bottom of the bin.
Mr P and I took a stroll down to our local sausage shop at the weekend and decided to pick up a selection of sausages. I was strangely tempted by the marmite so we asked for two of them, along with two nice traditional lamb and rosemary and then two spicy Argentinean, which looked slightly more like chorizo, but I felt convinced it was nothing a bit of Bisto couldn't handle... oh how wrong could i be.
I've learnt a valuable lesson and one which I will share with you all.. you shouldn't mess with your bangers and mash.
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