thanks - I shall have a look at that

I always make my own sausage meat - that way you will get the flavours and textures just as you like them.

It's best if you have a mincer but a food processor will also do the trick. Failing that buy good quality pork mince, add herbs and seasoning and some breadcrumbs and try for yourself.

There are plenty of recipes on the Internet.

I also make sausages but that's a bit more complicated.

Haha I have just sat down, been busy all morning making pastries. I made some pasties, dumplings and a plain pastry which along with the dumplings, I also love with a stew which I have also made in a caserole dish, a first for me, I usually pressure cook stews, I wanted to braise my steak real good. I freeze the pastries to make life easier on other days

Today my pasties have short pastry, flaky is a little more work. I did notice though on my taste tests, hehehe, that my pastry is far better than the frozen stuff I buy when I'm feeling lazy. I had a little frozen stuff left so I used it up and was able to compare.

Talking of stuffing, I also make my own stuffing with bacon bits onion and a herb and obviously bread, beats Sade n onion, Yuuummmy

Never tried that....what is it like?

Rosemary

Well for any one interested it's
Absolutely to die for, dead easy to make too.

I fry the bacon bits and onion in oil, pour it over your breadcrumbs if you have a stock maker like Vegex put a little in with the water, But maybe any stock cube will do (Don't go mad), add an egg and the herb tarragon. Roll into balls and cook, done.

Try it you will be surprised

Your stuffing sound lovely and I will try it, thanks. I think that you need to look at my post again and notice what I highlighted in the quote and then you will understand why I put rolly heads.

Rosemary

Haha, I see, yes, actually I thought you were being tongue in cheek It really does beat SAGE and Onion though lovely at Xmas. I don't like the Chestnut types.

And Fred James Thanks, funny I never thought to look on Google for recipes, Just had a look and there are so many different ones, I can't figure out which is traditional, I didn't know sausage rolls had apple, Ginger and sage in them, that's if they do? I am still searching thanks again.

I love my food and enjoy cooking and experimenting.

For the pasty makers among you. Try making cheese, potato and onion pasties or pork, potato and apple pasties, I recommend both as a very tasty alternative to the traditional.

Rosemary

Yes there are thousands of recipes out there – some are really weird!

If you want something close to a traditional English banger then it’s quite simple.

1kg of minced pork (it needs to be quite fatty so supermarket mince is a good choice. If you are mincing fresh pork then lean belly is a good choice)
100 gm of dry breadcrumbs – the Pan Rallardo from the supermarket is fine
150g water

The breadcrumbs are to stop it tasting too solid and meaty and to absorb the fat – that’s what makes English sausages different in texture to others. The water is to swell the breadcrumbs otherwise they would be too dry.

That’s the basic sausage mix. Now you just have to season it. A traditional English sausage would use 2 heaped teaspoons of ground mace (if you can’t get the mace use 1 teaspoon of mixed spice instead), half a nutmeg, 2 heaped teaspoons of dried sage and 1 heaped teaspoon of dried thyme and 1 heaped teaspoon of ginger. These amounts and the choice of herbs and spices are not critical – just taste it to suit what tastes good to you. Add some crushed garlic if you like it.

Add a good heaped teaspoon of salt and a level teaspoon of ground black pepper and you’re nearly there.

You must get the flavour and seasoning just right. To test it take a teaspoon of the mix, make it into a small patty and fry it. Then taste it and adjust the seasoning to your own taste.

Give it a try - you might be quite surprised!

Just a butt in here. There is an awesome recipe thread in The Lounge - link in my signature with a nearly uptodate index in the first post. Please please use it and even more pleases add more of your interesting Spanish recipes. It's gone a bit quiet in the last year so if you do have good ones, we'd love to see them.

Thank you.

Thank you so much, can't wait to try it now.

You're right - it's awesome!

Problem is that many members don't use The Lounge.

If we post recipes on this forum I assume you can link them to your PDF file but then they would not appear in The Lounge. Perhaps they could be copied over there.

Perhaps we should start a recipe thread on Siesta Time. What do the Spain Forum members think of this?

We could even have two, one for Spanish recipes and another for the rest.

What do all you experienced cooks think?

I dont visit the lounge so would very much appreciate recipes on the spain forum.

Ive had to learn to cook from scratch on an everyday basis like I guess others have also and am always up for learning something new.

And Im not doing bad - so keep feeding me with ideas.

You don't have to subscribe to The Lounge, just the Recipe Thread. However, if you do make this a recipe thread or another one, I don't mind subscribing and then copying the recipe over but you guys are missing some great food ideas.

Absolutely! I've made loads of things with the recipes on there that I would never have dreamed of before.