Time for a rant - padded backsides!

[Big and Bashful]

Or a Cumberland sausage? 3 foot long and coiled? Too far? I'll get me coat!

I like to coat them in mustard.
Steve.

Fried in their own juices, served with a mound of proper mashed potato, maybe with peas, maybe white cabbage, gravy if you want. I have never liked mustard, the only time I ever buy is it when cooking a cottage pie.

[STEVIE]

HMMMM, FOOD........
Steve.

[Bodycon]

Or a Cumberland sausage? 3 foot long and coiled? Too far? I'll get me coat!

I like to coat them in mustard.
Steve.

Fried in their own juices, served with a mound of proper mashed potato, maybe with peas, maybe white cabbage, gravy if you want. I have never liked mustard, the only time I ever buy is it when cooking a cottage pie.

OK, if we are going properly off topic, I'm in...

There used to be fantastic butchers in Keswick (Lake District, UK), who amongst other flavours made fantastic Cumberland Sausage. Sadly no longer in business. I would take a notion and drive down just to get some.

For me, they are best served with Yorkshire pudding, mash, carrots, baked onion and gravy. A total pig-out (pardon the pun(kind of)) meal.

As an even further aside, I've found that a minute or so in the microwave before grilling a sausage (or three) gets rid of a lot of fat, which I'm not so keen on.