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  2. Saveloy - Wikipedia

    en.wikipedia.org/wiki/Saveloy

    References. Saveloy. A saveloy served with chips and curry sauce in Nottingham, England. A saveloy is a type of highly seasoned sausage, usually bright red, normally boiled and available in fish and chip shops around Britain. It is sometimes also available fried in batter.

  3. Newmarket sausage - Wikipedia

    en.wikipedia.org/wiki/Newmarket_sausage

    The Newmarket sausage is a pork sausage made to a traditional recipe from the English town of Newmarket, Suffolk. Two varieties of Newmarket Sausage are made branded with the names of two different family butchers. Both are sold widely throughout the United Kingdom. In October 2012 the Newmarket sausage was awarded Protected Geographical ...

  4. List of sausages - Wikipedia

    en.wikipedia.org/wiki/List_of_sausages

    Letchworth - a traditional pork sausage with the addition of tomatoes. Lincolnshire sausage. Manchester sausage – prepared using pork, white pepper, mace, nutmeg, ginger, sage and cloves [32] Marylebone sausage – a traditional London butchers sausage made with mace, ginger and sage [33] Newmarket sausage.

  5. Meat Lovers: You Have to Try These Sausage Recipes - AOL

    www.aol.com/best-sausage-recipes-try-fall...

    In this recipe, the sausage meat flavors a creamy soup filled with potatoes, onions, and carrots. Mustard, sage, and thyme all go well with the brats, and making it in a slow cooker saves all ...

  6. Battered sausage - Wikipedia

    en.wikipedia.org/wiki/Battered_sausage

    British and Irish battered sausage. The battered sausage is a standard menu item in fish and chip shops across the United Kingdom [ 1 ] and Ireland, often described as an "essential" staple of the fish and chip shop menu. [ 2 ] They are made up of a pork sausage dipped in batter (usually the same batter used to batter fish), and usually served ...

  7. Oxford sausage - Wikipedia

    en.wikipedia.org/wiki/Oxford_sausage

    The modern Oxford sausage is considered, typically, to consist of a mixture of pork and veal, seasoned with lemon and herbs. [7] Nott's 1723 recipe calls for pork or veal, seasoned with salt, pepper, clove, mace and sage. [4] The spice content also appears in many other late 18th and early 19th century recipes, with mace or nutmeg (derived from ...

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