A Full English

You can have too much meat in a sausage though. Anything over about 75% and it's too solid imho.

a proper banger without any dodgy herbs or other ingredients in is a thing of beauty.

 

Junction cafe does a good one but does include chips IIRC. £5.50 I think the last time I was there and included a cup of tea.

Beans and hash browns are always in my homemade fry ups. Eggs sunny side up, bacon, sausages, beans and toast.

Also, Centre Parcs breakfast pancake is usually partaken in at least once during a break there.

I also recently had the pleasure of getting balsamic mushrooms on a breakfast. Never really been a fan of mushrooms in any part of cooking but these, these my buddies, were exquisite.

 

If you have no herbs then surely it's just a sau

 

:dismay:

 

Unless it also imparts wisdom.

 

When my missus was working in Jockland, I was always asked by ex-pat Sweaties to bring them back a breakfast pack and a can of haggis back for them. All the packs (whether from butchers or supermarkets) contained: links (sausages), bacon, Lorne (square sausage - which is delicious in a sandwich) and black pudding (made with ox/cows blood); the better packs also contained fruit pudding (which I can only describe as being like a really moist xmas pudding) and white pudding (basically black pudding without the blood). When served with a slice of haggis, a piece of fried soda/potato bread and an egg it's truly a world class meal - even Scotchlanderish Wetherspoons serve a very, very good all-day breakfast and it's far better than 'ours'.

 

I always have haggis and white pudding when doing a cooked breakfast at home. The white pudding must be Irish though.

 

B'wood's Tesco frequently has lots of pork mince and joints in its reduced cabinet (and I "get" a lot of pigeon, pheasant and rabbit. As I'm really mean and enjoy food and cooking I looked into what can be done with them. I ordered some mixes from these people, http://www.weschenfelder.co.uk, and started making my own sausage meat which I use to make Lorne (I still haven't mastered the art of using my Kenwood's sausage stuffer to fill casings). These are really, really good. The major revelation has been using one of these http://www.lakeland.co.uk/19653/FoodSaver-Vacuum-Sealer with some of Weshenfelder's curing salts (and a fridge) to make my own bacon (joints and sliced). You cannot believe how good what I produce is compared to the shop bought muck.

 

Is the haggis a Grant's tinned one?

 

And they get free prescriptions.

 

Then I AM the Devil!

 

I use Macsween and it's not tinned.

Edit: http://www.macsween.co.uk/products/delicious-every-day-haggis/

Every day Haggis? Not sure I could eat it every day....

 

I've always wondered what the result would be if one was to put bacon, sausage, egg and mushroom (all raw) between two slices of bread and chuck the whole thing into a deep fat frier.

 

Basically this...

 

and a diet coke please mate.

 

I've always wondered what this might be made of. Going on the colour, it can only be a heady mix of bone, fat, eyeballs and jizz.

 

Agree with the Silver Grill café (I think it's called) next to Pinner Sainsbury's.

Delicious.

The best full English I have is in Marylebone, but it is almost double the price of the Pinner one. Two bacon, two egg, two sausages, baked beans and chips/ toast on the side to mop up after.

Black pudding and mushrooms are just unnecessary, and the risk of getting a crap tomato is easily outweighed by beans.

 

Crap cheap beans can ruin the greatest of meals.

 

you mean like Heinz?

Just use any other beans and mix them with a bag of sugar, you'll never taste the difference

 

Have you never had American pork and beans? I say pork...that usually just means one piece of pork fat. The sugar content though...good grief.

Thought I'd look for myself:

100g Hunts Pork and Beans: 13g of sugar
http://www.myfitnesspal.com/food/calories/hunts-pork-and-beans-199130302

220g Heinz Baked Beanz: 9g of sugar (equivalent 4.1/100g)
http://www.myfitnesspal.com/food/calories/19044532

Over three times as much. A sugar tax over there would wipe out their deficit in less than a day.

 

No

I got into the bacon and sausage making from a thread in another parish I frequent. The next step was getting a smoker and hot smoking (proper barbecuing) - well worth it as brisket and ribs cooked for 6 hours are amazing. A recommended side dish is Boston or barbeque beans. Every single recipe I tried must have been sponsored by the US sugar industry. The pork belly it contains - fair enough - but to get it down to a level of sweetness where it didn't have the sweetness like a dessert was to use a quarter of the sugar (and molasses/black treacle). A lot of the recipes also used high fructose corn syrup - which literally is the Devil's food - as unlike normal sugar, sucrose, your body doesn't get that "crash" when you've eaten too much of it.

Can I just point out that this stuff I've mentioned we eat (Fry ups and barbeque) is eaten very, very rarely. We had our first Fry up of the year on Monday but might fire-up the smoker this weekend.

 

Buy low sugar and salt Heinz beans instead.

 

Do I look stupid?

 

[video=youtube;vWkUbyjEsTY]https://www.youtube.com/watch?v=vWkUbyjEsTY[/video]

 

Somewhat, yeah.

 

Probably.

 

Yup.

http://www.amazon.com/Heinz-Baked-Beans-Reduced-Sugar/dp/B0051C0Z5M

 

Yes I know ... But it says Heinz on the tin - big business, additives and above all, it's American shit (who else could put celery in their expensive, oversweet tomato ketchup). I rarely buy baked beans but if I do they're Sainsbury's own brand

Try butter-beans, tomato puree, oregano (or coriander), Encona ... sweeten with syrup if you really must