Swiss Bisto.

There are enough circular arguments in the Post EU thread in TIO thank you very much

There's an old android saying that goes "If you don't gosub a program loop, you'll never get a subroutine".

/Kryten

It's like rabbit poo, with slightly more attitude.

For ourselves, I would add additional flour to the drippings after the onions were cooked and then add beef broth and make a thick gravy. And yes, the bits and pieces is the flour stuck to the bottom of the pan and is used to thicken the broth. Addition of more flour before adding the broth will make thicker gravy which is a must have for the mashed potatoes.

I just do not like bacon with my liver. I only eat bacon with breakfast or on a BLT or on a spinach salad. I don't use bacon in any recipe for dinner.

TRUCE !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

So that really is the same as the liver and onions in gravy described above, ... except for the bacon.
I wasn't fighting.

It makes perfect sense that you could fry your bacon and reserve it for a sandwich and still have the fat to cook the liver and onions in. It's all a matter of taste, like the gravy thing.

I lucked out on the liver hunt - left it too late, the market closes early on Saturday.

But that got me thinking about boudin. I suppose this would translate as black pudding, but these things are poles apart (ha ha). Can't really even compare them to German blood sausages. Boiled boudin (they can be roasted, but this opens up a Blur/Oasis style debate), mashed potatoes, served with apple sauce/compote is absolutely yummy. No bacon in sight.

In America boudin is Cajun sausage.

Didn't know that, thanks.

Is it generally available and is it generally accepted in USA?

More specifically Cajun Boudin — there are other Cajun sausages, such as Andouille.

That'll be the cousin of the French thing then? Packed with offal?

Ssshhhh. We don't talk about that. To ridiculously picky child on holiday it is just sausages. You like sausages .

Oops, right, mum's the word.

I just lucked in on the liver hunt, yay!

Now to find a good recipe to start me off, I'm looking at the Hairy Bikers as maybe a base, although...

... apart from the non bacon bit. What's drawing me in here is the thick gravy to complement the mash. Agreed, must have.

Bacon here - lard, en francais - would be like 'bacon lite', very different to UK bacon.