Cheapo bake

[Kev]

In the spirit of austerity I made this for tea...

Cooked up 6 sausages and chopped them up
Fried up an onion
Added a couple of teaspoons of smoked paprika
Then big slashes of vinegar and Worcester sauce
Tablespoon of dark brown sugar
500g passata
Opened 3 tins of cheap baked beans, washed the sauce off them in a
colander and added them
Pinch of dried chilli

Mix it all together and put in a large baking dish

Cover with foil and put in oven at Mk7 for 30 mins

Then whisk up 5 eggs an about quarter pint of milk in a bowl and dip in
enough slices of stale bread to cover the top of the baking dish - pour
any excess egg mix on the top and bake for another 20-25 mins

It was yummy and enough for about 6 hungry people

[Mike.. . . .]

Following a post by Kev

Post by Kev
In the spirit of austerity I made this for tea...
Cooked up 6 sausages and chopped them up

even Gordon Ramsay uses deconstructed sausages with pasta.

[Kev]

Post by Mike.. . . .
Following a post by Kev

Post by Kev
In the spirit of austerity I made this for tea...
Cooked up 6 sausages and chopped them up

even Gordon Ramsay uses deconstructed sausages with pasta.

??

[Mike.. . . .]

Following a post by Kev

Post by Mike.. . . .
even Gordon Ramsay uses deconstructed sausages with pasta.

??

take out the meat and make a kind of spag bol, usually works very
well.

[Mike.. . . .]

Following a post by Mike.. . . .

Post by Mike.. . . .
take out the meat and make a kind of spag bol, usually works very
well.

looked it up GR ultimate cookery course
break up the sausages, fry some garlic with the meat, then cherry
tomatoes halved, serve with tagliatelle. Easy quick meal, nice if
sausages good quality.

[Ophelia]

Post by Mike.. . . .
Following a post by Kev

Post by Kev
In the spirit of austerity I made this for tea...
Cooked up 6 sausages and chopped them up

even Gordon Ramsay uses deconstructed sausages with pasta.

I don't even stuff sausages any more. I just use my own sausage meat.

[W.A. Sawford]

Post by Ophelia
I don't even stuff sausages any more. I just use my own sausage meat.

I fancy the idea of that. What do you ask the butcher for when you buy
meat for mincing O?

Wendy

[Ophelia]

Post by W.A. Sawford

Post by Ophelia
I don't even stuff sausages any more. I just use my own sausage meat.

I fancy the idea of that. What do you ask the butcher for when you buy
meat for mincing O?

Usually shoulder pork or whatever meat I fancy. You need plenty of fat
though and I usually use belly pork.

[W.A. Sawford]

Post by Ophelia

Post by Ophelia
I don't even stuff sausages any more. I just use my own sausage meat.

I fancy the idea of that. What do you ask the butcher for when you buy meat
for mincing O?

Usually shoulder pork or whatever meat I fancy. You need plenty of fat
though and I usually use belly pork.

Great, thank you.

[Ophelia]

Post by W.A. Sawford

Post by Ophelia

Post by W.A. Sawford

Post by Ophelia
I don't even stuff sausages any more. I just use my own sausage meat.

I fancy the idea of that. What do you ask the butcher for when you buy
meat for mincing O?

Usually shoulder pork or whatever meat I fancy. You need plenty of fat
though and I usually use belly pork.

Great, thank you.

What do you plan on making?

[W.A. Sawford]

Post by Ophelia
What do you plan on making?

Not sure yet, probably something simple. Can you reccomend anything for a
first-timer?

Wendy

[Ophelia]

Post by W.A. Sawford

Post by Ophelia
What do you plan on making?

Not sure yet, probably something simple. Can you reccomend anything for a
first-timer?

I suppose it all depends on what you like:)) We don't like spicy food so
don't add any spices. You might like them a lot ... iyswim:))

Just mince your meats, mix well, fry bit up and taste it. Do the same with
a bit more but this time add anything your heart fancies until you get used
to what you have :))

Test as you go along and you won't waste stuff you don't like:)) You will
soon find your favourites and then you can make them in bigger quantities.

Good luck:) Do let us know how you get on:)



--
http://www.helpforheroes.org.uk/shop/

[W.A. Sawford]

Post by Ophelia

Post by W.A. Sawford

Post by Ophelia
What do you plan on making?

Not sure yet, probably something simple. Can you reccomend anything for a
first-timer?

I suppose it all depends on what you like:)) We don't like spicy food so
don't add any spices. You might like them a lot ... iyswim:))
Just mince your meats, mix well, fry bit up and taste it. Do the same with
a bit more but this time add anything your heart fancies until you get used
to what you have :))
Test as you go along and you won't waste stuff you don't like:)) You will
soon find your favourites and then you can make them in bigger quantities.
Good luck:) Do let us know how you get on:)

Thanks very much! We do like spices a lot, but I was thinking of just
simple sausagey stuff to begin with, with salt and pepper and maybe a
touch of sage or something. Fennel even.

Wendy

[Ophelia]

Post by W.A. Sawford

Post by Ophelia

Post by W.A. Sawford

Post by Ophelia
What do you plan on making?

Not sure yet, probably something simple. Can you reccomend anything for
a first-timer?

I suppose it all depends on what you like:)) We don't like spicy food so
don't add any spices. You might like them a lot ... iyswim:))
Just mince your meats, mix well, fry bit up and taste it. Do the same
with a bit more but this time add anything your heart fancies until you
get used to what you have :))
Test as you go along and you won't waste stuff you don't like:)) You
will soon find your favourites and then you can make them in bigger
quantities.
Good luck:) Do let us know how you get on:)

Thanks very much! We do like spices a lot, but I was thinking of just
simple sausagey stuff to begin with, with salt and pepper and maybe a
touch of sage or something. Fennel even.

Go for it:))) Bit at a time till you are happy with it:)

[graham]

Post by Mike.. . . .
Following a post by Kev

Post by Kev
In the spirit of austerity I made this for tea...
Cooked up 6 sausages and chopped them up

even Gordon Ramsay uses deconstructed sausages with pasta.
--
Mike... . . . .

I think it started with Jacques Derrida{;-)
Graham