#foodienoodlings
\Pork & Oregano Spliced Sausages x4, Caesar Salad Dressing, Cracked Black Pepper, Half a Gem Lettuce Cut, Olive Oil Smattered Sardine Crush/.
What makes this a unique recipe?
Not only is the recipe unusual, because fish and sausages are rarely eaten on the same plate. In this recipe, the olive oil of the sardines is naturally combined to texture and coat the sticky sausages when fried, the baby gem lettuce with the Caesar dressing, and the black pepper brings it all whole.
What is important to keep in mind?
The serving and cooking temperatures. The sardines are tin fresh, straight from line, and straight from olive oil at that. So they do not need much heating through. If anything, the heat is a novelty for them. It's the sausages you need to cook and fry the most. The salad is optionally charred.
If I like recipes like this, what kind of cooks and eateries do you suggest?
Joe Wicks - Lean in 15 Meal Books; Atul Kochhar - Curries Of The World Pbk; Tom Kerridge - Proper Pub Grub hbk; Gordon Ramsey - Makes It Easy pbk. The Plough Inn, Alvescot, The Beehive, Carterton, The Golden Eagle, Carterton, Smarts Restaurant Witney, Burford Road Fish And Chips Carter.
Any tips on how to get those sausages "just right"?
Well, I generally just use my microwave to brown sausages over a long period of time - it's a myth they cannot be browned with a mw oven.
If you really want to go all out traditional, I'd suggest frying them to strip them of animal fat, draining the animal fat, and spicing them up.
Enjoy the latest foodie noodling.