: Burslem from Carlton and sons c1925 - a wedding present to my Step-mums mother 
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I like this one. It always works. She has some newer recipes but I havenât tried any of those.
All ingredients are available in the large coop in Neuchâtel so I imagine youâll find them easily where you are.
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Wifey did not go to work today. So, we started the day late and weâll have lunch by 15h30.
First, sealing the pork rack with butter. Then, bury it in onions, potatoes and bittersweet apples. Apply generously the iron rich MerlotâŚthe strongest flavor is stainless steel. Hopefully, a fruity flavor will dominate after I take it out of the oven 
Rosmary not shown, but I added a bit before covering with alufoil and putting in the oven at 180°C
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Makes mouth water and seems easy/little effort. My stainless steel pot even has a lid of itâs own. Reusable 
How long does that stay in the oven?
What will you have with it? I think I need to go shopping âŚ
Nero di Troia. I found about this wine 3-4 years ago and itâs a must for pork. It also goes great with pork covered in honey and mustard seeds.
The iron rich wine is a joke. The wine for cooking that has a rather strong taste to the steel tank where it was made
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Yes, siesta included 
But, I think I added too much wine for cooking. Also, the cut needed a bit more fatâŚnext time.
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any low-carb (or no-carb) bread will not rise⌠so they are like bricks (and they donât really taste much like bread). Any chosen low-carb flour mix will have to be mixed with a lot of baking soda and stiff-peak egg whites to bring some air into it. Here is one that I have made for my diabetic friends sometimes > Keto Bread (Easy, Fluffy, 5 Ingredients) - Wholesome Yum.
Probably you know that by consuming high amounts of protein (cheese, cream, a good T-bone steakâŚ), prior to the carbohydrates (or sugar), you can also minimize the glycemic peakâŚ
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The markets are full of Bayernâs best white asparagus, sweet and tender! Served with homemade goodiesâhollandaise sauce and gravlaxâas well as baby potatoes parsley
and a platter of thinly sliced silky pink hams.
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Talking about baby potatoes, I really donât like the taste of potatoes here.
Wednesday I got excited in Denner because they had baby Egyptian new potatoes.
I bought them, rushed home, cooked them and was disappointed.
They must use Swiss seed potatoes
Apparently there is a real shortage of potatoes in Europe. Egyptian potatoes are being imported by the mega-tonne load to make up the shortage. Itâs not because they have a different or better taste, itâs because they are available.
Try and find some local produce âŚ
I remember buying Egyptian new potatoes in England and they had a different and better taste
I have been here over thirty years so I doubt I will now find local produce to my taste
Grazing dinner with parrot tulips and narcissus from the garden. Devilled quail eggs with salmon roe, asparagus with lime-cilantro dip, burst cherry tomato salad with burrata and flakey Maldon salt, and roasted red bell peppers with anchovies and capers. Ciabatta slices to mop things up.
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For decades I was made believe roastbeef is very difficult to prepare as I was served these well done (imo ruined) pieces of first class meat.
Iâm into âfirstsâ now so I decided to go for it. It was even on discount at Coop by coincidence, I took that as a good omen. I prefer the German word for that âZufallâ, like something falls into your lap just when you need/want it.
However, I really donât see the difficulty of this, I will make it again:
I bought a crazy lump of meat, there are loads of sandwiches to come 
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I got a craving for bangers recently, the real ones I knew growing up in Blackburn, uniform tubes of mystery meat, served with Onion gravy, mash and mushy peas. Baked beans, HP sauce and white sliced bread. And a cuppa.
The great British banger is a wonder of austerity and a curious thing in its own right, developed in the first world war in accordance with rationing laws, they have a high salt content, water, a lot of fat and a high content of bread as a filler to compensate for the lack of meat.
In the pan they tend to sizzle and whistle and pop, hence the term âBangerâ
The banger survived as a low quality sausage past the second world war where it was supplemented with the national loaf and the woolton pie.
British cuisine at its finest.
Anyway, here in Germany the banger is non existent, canât get any except more or less frozen things from dubious sources.
So I decided to make my own.
First step was to drool over pictures on the google.
Then I orders a âhow toâ book on the kindle and got to know my banger.
Two weeks ago I decided to go for it and ordered a sausage stuffer from Amazon for 28 Euros.
Was not expecting much for that price but when it came I was quite surprised, it has a good quality stainless steel tube body and solid stainless steel mechanics, it is easy to dismantle and clean and has a wide selection of spigots.
Really happy with it.
Time to get sausaging.
Went to the local butcher and asked for skins, 600 g pork belly and 400 g pork shoulder and run it through the fine disk on the meat-wolf.
He looked at me curiously and asked what I wanted to do, the skins meant that I wanted to make sausage but the mix is not what he is used to having.
"Make sausageâ
His eyes rolled in his skull until they clicked against the stops. Waving his hand over an army of sausages he asked if I thought that he did not have enough.
I told him that I wanted to make English sausages, at that point he gave up and just did as asked but you could tell he was having reservations about his prime meat going into English sausages.
At home half of my haul went into the freezer and the rest I mixed the meaty blob with thyme, pepper, salt, mace, nutmeg and sage, shaved ice and breadcrumbs, then I let it sit for a few hours and nipped of to the pub for a beer.
Later I set up the machine and tried to fit the skins onto the spigot. Its a lot like trying to stuff your wiener into a used condom without the elasticity of latex.
There is a bit of a learning curveâŚ
But finally I got there, tied the end of the intestine off with a knot and filled the machine and cranked the handle.
Now I know that you have to get the air out first because on the first crank the air inside blew the skin up like a kids party balloon which then flew off the spigot with a fart.
I found out that the best way to fill is to crank with your right hand and massage the sausage with your left hand at the same time while standing behind the machine.
And now that I know that I am never going to look at a butcher in the same way again, the kinky bugger.
From a half kilo I got four large bangers and after a night in the fridge I fried on up for breakfast this morning.
The taste was good but I recognize that I need to learn a bit more about this topic.
For my bangers I need to use more salt and spices and thicker skins, maybe even lose the pork shoulder and just use pork belly.
But the first steps to the German banger have been taken and I am looking forward to the next ones.
The machine.
the mix
Thank god for Durex.
The farting balloon
there you go
Yummy
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cool project! Congrats! To make the mash was too much effort after that? 
I know what you mean about those âold timeâ British meals.
A group of us had gathered down in Holland as we often did and a very dear, old friend (rip) woke me up on my birthday and asked âwhat do you want to eat today, birthday kidâ. To his surprise I immediately said corned beef hash.
Normally I refuse to eat corned beef but his corned beef hash was comfort food.
When ever I think about him, that is one of the things that immediately comes up too. Iâm not sure if I should try to copy it or just keep it as a memory along with him. I suspect a big part of the attraction was the love and cheerfulness he added to it.
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Corned beef hash, or poor manâs Labskaus in north Germany, that is comfort food indeed. Itâs one of these dishes that taste best the next day.
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You forgot to add some sawdust shavings from the floor, thatâs what would have made it a real British banger.
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Never a thang, you read too much Sinclair in your younger days.
Sawdust has been used as a filler in foods for it´s cellulose content but as the nutritional value is zero even wartime rations did not use it as more emphasis was in getting more nutrition out of relative low quality foods. The fortified national loaf was such an example.
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Well done. they look the part.
Reimnds me of the butcher who had money problems and could not make both ends meat.
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