| Bacon in Hot Cross Buns on 15:47 - Mar 30 by Deano69 |
Sausage and Marmalade - dee-lish |
A very correct answer, indeed.
Can be one of those fancy onion marmalades, or can just be a Robinson's Seville, either way it works very well. If pan frying the sausages you can add the marmalade 5 minutes from the end to add to the caramelisation and stickiness of the skins, or just have the marmalade cold.
Onion marmalade with a Pork and Leek or strongly herbed sausage like a Cumberland or Lincolnshire. Orange or lemon with a classic Pork. I don't do beef sausages, there's something not quite right about them.
I'm currently all about the Gorgonzola. I made a lovely Gorgonzola and Cauliflower soup last week- Covent Garden recipe, but I went 2/3 Gorgonzola Piccante to 1/3 Feta. Like a broccoli and Stilton but with a smoother flavour profile. A little spoonful of wholegrain mustard added at the end just lifted it, and I added a drizzle of chilli oil as a garnish. I'll adapt it further with some lemon- maybe lemon marmalade- to add some sour notes. Yum yum yum. |  |
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